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  • 1
    Electronic Resource
    Electronic Resource
    AN ENGINEERING METHOD TO EVALUATE THE CRISP TEXTURE OF FRUIT AND VEGETABLES (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 31 (2000), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Precise measurements of the deformation and fracture behaviour of food can be difficult because of problems associated with the produce, for example, sample preparation, gripping, size and geometry. The aim of this study was to characterise fruits and vegetables in terms of fracture properties using an established engineering test method and geometry, the Single-Edge Notched Bend (SENB). The SENB geometry was found to be readily applicable to crisp food produce such as carrots, celery, and apples, which exhibit linear elastic behaviour up to fracture. Fracture toughness and fracture energies were found to be in the range 10–50 kPa m1/2 and 40–400 Jm−2, respectively. The structure of these materials was confirmed, using confocal microscopy, and related to the observed fracture behaviour. Cell size and intercellular spaces influenced the values of fracture toughness and fracture energy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2000.tb00302.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    THE USE OF CRITICAL STRESS INTENSITY FACTOR TO QUANTIFY “HARDNESS” AND “CRUNCHINESS” OBJECTIVELY (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 33 (2002), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A simple test from materials science, in which a notched beam is bent so that the notch increases in length due to the propagation of a crack, allows determination of a parameter called the Critical Stress Intensity Factor in Mode I fracture, KIC, by means of which the conditions under which the crack will propagate can be quantified. This is shown to track sensory hardness of several apples, carrot, celery and cucumber with remarkable precision, a result predicted by theoretical analysis due to Lucas et al. (2002). Hardness and crunchiness are shown to be indistinguishable and therefore must be identical. Therefore, a mechanical test can reliably replace a sensory test resulting in quicker, cheaper and more accurate estimate of a sensory parameter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2002.tb01341.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of turgor pressure on the cutting energy of stored potato tissue (2000)
    Springer
    European food research and technology 210 (2000), S. 331-339 
    Details
    ISSN: 1438-2385
    Keywords: Key words Potato ; Cell turgor pressure ; Storage ; Confocal scanning laser microscopy ; Cutting energy
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Potato tissue samples with varying cell turgor pressures were prepared by soaking them in mannitol solutions (0 M to 0.9 M). Increased concentration of mannitol in the soaking solutions decreased the cell turgor pressure in potato tissues, providing samples with varying degrees of turgidity or plasmolysis. The firmness of potato tissues with different turgor pressures was periodically examined over a 12-week period using cutting tests. The occurrence of incipient plasmolysis was evident after soaking in 0.7 M mannitol solution as supported either by microscopic observations or cutting energy values. The cell turgor pressure of unsoaked tissue decreased during the first 2 weeks, increased between 2 and 4 weeks and finally decreased again up to 12 weeks. The cutting energy of unsoaked tissue showed an inverse trend between 2 and 8 weeks, demonstrating the ability of this mechanical parameter to detect the increase of cell wall stiffness as a function of storage time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050559
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    Paper (German National Licenses)
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