| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277816 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠Tomato was regarded as a multibody system, which consist of three portions. ⺠Et of tomato exocarp tissue varied 4.601-9.59 MPa. ⺠Ec of mesocarp and locular gel varied 0.726-0.846 MPa and 0.048-0.124 MPa respectively. ⺠Variety had a significant effect on the Ïc, Ec, Ït, Et and Ïs, but not Ïb and Eb. ⺠E of outer layer tissue of tomato fruit was higher than that of inner layer tissue.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Zhiguo Li, Pingping Li, Hongling Yang, Jizhan Liu, Yunfeng Xu,