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

doi:10.1111/j.1365-2621.1985.tb13786.x

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

Food Science

Research output: Contribution to journal › Article › peer-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 language	English (US)
Pages (from-to)	744-746
Number of pages	3
Journal	Journal of Food Science
Volume	50
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1985.tb13786.x
State	Published - May 1985

All Science Journal Classification (ASJC) codes

Food Science

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10.1111/j.1365-2621.1985.tb13786.x

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

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.",

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year = "1985",

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AB - 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.

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

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