Effect of Test Parameters on Texture Profile Analysis of Apricot

doi:10.7506/spkx1002-6630-201305005

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (5): 22-25.doi: 10.7506/spkx1002-6630-201305005

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Effect of Test Parameters on Texture Profile Analysis of Apricot

GUO Feng-jun1，LIU Meng1，FENG Yan-li1，LI Dong-mei1，WANG Mei-lan1,*，ZHANG Chang-feng2，ZHANG Yu-hua2

1. Research Institute of Food Science and Engineering, Yantai University, Yantai 264005, China； 2. National Engineering Research Center for Agricultural Products Logistics, Jinan 250103, China

Received:2012-04-19 Revised:2013-01-20 Online:2013-03-15 Published:2013-04-16
Contact: WANG Mei-lan E-mail:rongqing1986@163.com

Abstract

Abstract: Although TPA is one of the important methods for evaluating textural properties of fruit and vegetables, the selection of test parameters may potentially affect TPA results. The effects of compression degree and speed (in the ranges of 10% to 35% and 60 to 240 mm/min, respectively) on TPA results were investigated. Compression degree revealed remarkable influence on five textural parameters including hardness 1, hardness 2, springiness, cohesiveness and resilience, while compression speed affected only resilience. Therefore, compression degree should receive more attention in selecting test parameters for TPA measurement.

Key words: texture profile analysis, apricots, compression speed, compression degree

CLC Number:

TS255.1

GUO Feng-jun1，LIU Meng1，FENG Yan-li1，LI Dong-mei1，WANG Mei-lan1,*，ZHANG Chang-feng2，ZHANG Yu-hua2. Effect of Test Parameters on Texture Profile Analysis of Apricot[J]. FOOD SCIENCE, 2013, 34(5): 22-25.

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Effect of Test Parameters on Texture Profile Analysis of Apricot

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