2.4.2. Texture
Texture characteristics of strawberries were measured by the
Instron Universal Testing Machine (ID 4467 H 1998, Instron Co., Norwood,
MA, USA). At least ten replicates per treatment were carried
out. Compression tests were performed using a cylindrical plunger
with a diameter of 3.21 mm and a crosshead speed of 10 mm/min,
where the applied force was plotted against deformation. Texture was
evaluated in terms of maximum force to rupture (Fcrit) and Young's
modulus or apparentmodulus of elasticity (E). The rupture point agrees
with the point in the force–deformation curve atwhich the loaded specimen
shows visible or invisible failure in the form of breaks or cracks.
This point was detected by a continuous decrease of the load in the
force–deformation diagram (ASAE, 1998). Apparent modulus of elasticity
was calculated from the force–deformation data before rupture and
geometry data of plunger and each specimen, considering loading of a
spherical indenter on a curved surface and assuming a Poisson's ratio
of 0.42 for strawberries
2.4.2. Texture
Texture characteristics of strawberries were measured by the
Instron Universal Testing Machine (ID 4467 H 1998, Instron Co., Norwood,
MA, USA). At least ten replicates per treatment were carried
out. Compression tests were performed using a cylindrical plunger
with a diameter of 3.21 mm and a crosshead speed of 10 mm/min,
where the applied force was plotted against deformation. Texture was
evaluated in terms of maximum force to rupture (Fcrit) and Young's
modulus or apparentmodulus of elasticity (E). The rupture point agrees
with the point in the force–deformation curve atwhich the loaded specimen
shows visible or invisible failure in the form of breaks or cracks.
This point was detected by a continuous decrease of the load in the
force–deformation diagram (ASAE, 1998). Apparent modulus of elasticity
was calculated from the force–deformation data before rupture and
geometry data of plunger and each specimen, considering loading of a
spherical indenter on a curved surface and assuming a Poisson's ratio
of 0.42 for strawberries
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