| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277645 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠We investigated the texture of fresh tomato at different ripening stages. ⺠The firmness of maturing tomatoes was constant. ⺠During ripening, the firmness and strain increased by increase of applied force. ⺠The peel contributed around 70% of the firmness at maturing, and 90% at ripening. ⺠The degree of elasticity was superior indicator for elasticity to relaxation ratio.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Panmanas Sirisomboon, Munehiro Tanaka, Takayuki Kojima,