determination of acceptable firmness and colour values of

u t r it o n F Journal of Nutrition Food Sciences Dhall

2019-6-24For colour determination of each sample the reflectance spectra were measured at 2 different points on the fruit surface and then the mean reflectance spectrum was obtained These measurements were taken with colour difference meter (model: Mini Scan XE Plus Hunter Lab USA) and expressed as L a b Hunter colour values [10]

Quality and quality changes in fresh fish

2017-11-211 Or in a more advanced state of decay A numbered scale may be used for the sensory evaluation of cooked fish as shown in Figure 5 1 The scale is numbered from 0 to 10 10 indicating absolute freshness 8 good quality and 6 a neutral tasteless fish

Mechanical Properties of Tomatoes Subjected to an

Observed and Estimated Mean Firmness Values of Tomato Nonsubjected (Control) and Subjected (Treatment) to Load Compression during Storage in 15C for a Specific Deformation of 0 005 m Tomato firmness which is expressed by maximum force sustained by the tomato to a given displacement decreased during storage and varied between 34 68 and 21 24 N

Submission DergiPark

In this study firmness classification of tomato was aimed by using mechanical nondestructive impact technique Bandita F1 tomato variety was used during the tests In the nondestructive impact measurements done by lateral impactor with low impact energy impact acceleration and contact time were sensed by an accelerometer attached on impact head and main impact parameters (maximum

Developing consumer acceptable biscuits enriched

Based on the firmness values it is possible to conclude that F1 F2 F5 and F7 met the requirements of the commercial biscuits These biscuits had the lower Psyllium incorporations (3 0 and 3 9 %) except for F7 This is probably due to the fact that the firmness of biscuits depends on both Psyllium and flour concentrations (Fig 6a) In this

Determination of acceptable firmness and colour

2004-2-11 Introduction For fresh tomatoes the two quality attributes that are most important to buyers and consumers are texture and skin colour (Tijskens Evelo 1994) Texture is influenced by flesh firmness and skin strength (Kader Morris Chen 1978) Softening during storage distribution and ripening of tomatoes can be a major problem because it may increase their susceptibility to damage

Physico

2014-12-29values ranging from 0=black to 100=white The C * values refer to the vividness of colour were computed from values of a* and b* i e C*= (a*2 + b*2)1/2 which represented the hypotenuse of a right triangle Hue angle (h ) was calculated as tan-1 b*/a* Flesh Firmness Determination The firmness of the fruit was evaluated using a bishop

Quality measurement of fruits and vegetables

values are acceptable are determined by the per-son or institution requiring the measurement with consideration of the intended use of the product and of the measurement available technology economics and often tradition For grades and standards of a product the definition of quality is formalized and institutionalized so it has the same

Effect of selected dietary fibre sources and addition

This is in agreement with the colour measurements as described above where 15 per cent addition of any of the selected fibre ingredients resulted in apparent changes to colour values (L* a* and b*) compared to the control pasta

Impact of microclimatic modification on tomato

However fruit size and shelf life were affected and fruit firmness improved by mulching The result also showed that using simplified open system with mulch improved productivity and fruit quality of tomato in terms of fruit size shelf life and firmness

u t r it o n F Journal of Nutrition Food Sciences Dhall

2019-6-24For colour determination of each sample the reflectance spectra were measured at 2 different points on the fruit surface and then the mean reflectance spectrum was obtained These measurements were taken with colour difference meter (model: Mini Scan XE Plus Hunter Lab USA) and expressed as L a b Hunter colour values [10]

Sensors for Fruit Firmness Assessment: Comparison and

2014-9-22highly related to firmness as indicated by a Magness-Taylor firmness test (Rood1) Firmness is important because the peach has to be firm enough to minimize damage during packing and shipping Moreover the stage of development of the peach has to ensure acceptable ripening at the terminal market Colour is

Scientific and Technical Aspects of Yogurt Aroma and

The study proved that heating at 85 C produced acceptable yogurt with longer shelf life (6 wk) at an average room temperature of 35 3 C compared with those thermized at 75 C (5 wk) and 65 C (3 wk) similarly stored The temperature of storage was room temperature (average 35 C) and still the samples could be stored for 3 wk

Quality measurement of fruits and vegetables

values are acceptable are determined by the per-son or institution requiring the measurement with consideration of the intended use of the product and of the measurement available technology economics and often tradition For grades and standards of a product the definition of quality is formalized and institutionalized so it has the same

Quality and quality changes in fresh fish

2017-11-21Quality assessment of fish products Assessment of fishery products can both be performed as a discriminative test and as a descriptive test Triangle test The most used discriminative test in sensory analysis of fish is the triangle test (ISO standard 4120 1983) which indicates whether or not a detectable difference exists between two samples

THE BASICS OF COLOR

2020-3-22The CIE X Y Z tristimulus color values are obtained by multiplying the illuminant the reflectance or transmittance of the object and the standard observer functions The product is then summed for all wavelengths in the visible spectrum to give the resulting X Y Z tristimulus values

Mekanik Hasarsız arpma Tekniğiyle Domatesin

In this study firmness classification of tomato was aimed by using mechanical nondestructive impact technique Bandita F1 tomato variety was used during the tests In the nondestructive impact measurements done by lateral impactor with low impact energy

Slight free falling impact test for assessing guava

A non-destructive method for assessing the maturity of guava was developed based on the mechanical properties of the fruit under the slight falling impact test The levels of maturity were classified with cluster and discriminant analyses on the primitiv

Physico

2014-12-29values ranging from 0=black to 100=white The C * values refer to the vividness of colour were computed from values of a* and b* i e C*= (a*2 + b*2)1/2 which represented the hypotenuse of a right triangle Hue angle (h ) was calculated as tan-1 b*/a* Flesh Firmness Determination The firmness of the fruit was evaluated using a bishop

Firmness prediction in Prunus persica 'Calrico' peaches by

2016-6-11gave good values of the determination coefficient (R2) for PLS and LS-SVM methods (0 77 and 0 78 respectively) improving the reliability of MT firmness prediction in comparison with separate NIR and AWETA predictions The three variables selected by

Fineness test of Cement and its Significance

2017-11-3Repeat the above experiment with three different samples of cement and average the values for accurate results The fineness of Cement Formula:-A good cement should retain 10% wt of cement when it is sieved with the 90m sieve Also Read:-Initial and final setting time of cement Standard Consistency test on cement using VICAT Apparatus

Developing consumer acceptable biscuits enriched

2014-10-4Based on the firmness values it is possible to conclude that F1 F2 F5 and F7 met the requirements of the commercial biscuits These biscuits had the lower Psyllium incorporations (3 0 and 3 9 %) except for F7 This is probably due to the fact that the firmness of biscuits depends on both Psyllium and flour concentrations (Fig 6a) In this

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In such case and pending completion of the review the Department will assess anti-dumping duties using the normal values determined for the final determination for the Red Delicious For Golden Delicious the basis of normal values will be the total cost to grow pack and sell this variety plus an amount for profit of 8%

BAKING AND SENSORY CHARACTERISTICS OF

The texture of muffins was determined using a universal testing machine (Lloyd Instruments LR 30K Lloyd Instruments Ltd Fareham Hampshire U K ) in a manner similar to the determination of crumb firmness of cake products (Sumnu et al 2005) The muffin