초록

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Abstract ▼ AI-Helper

In order to investigate the punch properties of some vegetables-cucumber, radish, garlic, ginger and potato-force, distance, and time were measured with a texturometer, and the correlations between compositions and cell characteristics of samples were characterized. Many reflection and rupture point...

In order to investigate the punch properties of some vegetables-cucumber, radish, garlic, ginger and potato-force, distance, and time were measured with a texturometer, and the correlations between compositions and cell characteristics of samples were characterized. Many reflection and rupture points on the force-distance and distance-time curve were observed, and these points appeared when the cells of sample were resisted and yielded against the applied force. They were big and clear at the slow crosshead speed. The regression analysis for force-time and distance-time to the rupture point showed $R^{2}>0.95$. The rupture time and rupure force were 5.63 sec, 4.88 N in ginger and 4.15 sec, 2.00 N in cucumber. The rupture forces become large values at the fast crosshead speed. As cell sizes were increased, the moisture content and rupture distance were increased, while the viscosity of juice, density, regularity of cell, and slope of force-time were decreased. Rupture force, time and distance were decreased at the large specific gravity of samples. The slopes of distance-time curve were inversely proportional to slope of force-time curve.

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