Effect of Fruit Firmness and Processing Parameters on the Particle Size Distribution in Applesauce, of Two Cultivars

J. N. NOGUEIRA, M. R. McLELLAN, R. C. ANANTHESWARAN

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

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 languageEnglish (US)
Pages (from-to)744-746
Number of pages3
JournalJournal of Food Science
Volume50
Issue number3
DOIs
StatePublished - May 1985

All Science Journal Classification (ASJC) codes

  • Food Science

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