Apple fruit brittleness grading method

The invention belongs to the technical field of food, and particularly relates to an apple fruit brittleness grading method which comprises the following steps: preparing fresh apples, and taking a sample for later use; carrying out a compression test on the sample by using a texture analyzer test p...

Full description

Saved in:
Bibliographic Details
Main Authors ZHAO ZHENGYANG, ZHANG BO, SU QIUFANG, YANG YAZHOU, YANG HUIJUAN
Format Patent
LanguageChinese
English
Published 23.09.2022
Subjects
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES
MEASURING
PHYSICS
TESTING
Online AccessGet full text

Cover

More Information
Summary:The invention belongs to the technical field of food, and particularly relates to an apple fruit brittleness grading method which comprises the following steps: preparing fresh apples, and taking a sample for later use; carrying out a compression test on the sample by using a texture analyzer test probe, wherein parameters are set as follows: the speeds before pressing, during pressing and after pressing are 0.5-1.5 mm/s, the compression degree is 40-80%, and the trigger force is 10N; and testing indexes which can be tested by the texture analyzer, selecting indexes which have good correlation with the sensory crispness of the apples as final evaluation indexes, and formulating an apple fruit crispness grading standard. Compared with a traditional sensory evaluation method, the method for quantitatively grading the brittleness of the apple fruits by using the texture analyzer is more convenient, objective and accurate, so that the subjective influence generated by sensory detection can be avoided as far as po
Bibliography:Application Number: CN202210826211