The effects of fruit firmness, finisher speed, and finisher screen size on the weighted average particle size in processed applesauce was investigated for two cultivars. Cultivar differences were significant with largest differences exhibited at very hard firmness levels. A decrease in particle size was observed with decreasing finisher screen size for all applesauce samples analyzed. A significant interaction was found between fruit firmness and finisher speed. Two theories are proposed to explain this interaction: Theory I is based on a residence time model and Theory II is based on a disintegration force model.
|Original language||English (US)|
|Number of pages||3|
|Journal||Journal of Food Science|
|State||Published - May 1985|
All Science Journal Classification (ASJC) codes
- Food Science