Contribution of skin and stone to texture measurements of spherical model fruits

Rosenthal, Andrew J. and Lacresse, Alice and Voyer, Emmy (2017) Contribution of skin and stone to texture measurements of spherical model fruits. Journal of Texture Studies . ISSN 1745-4603 (In Press)

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Abstract

Fruits are composite materials often surrounded by a skin and sometimes containing rigid stones (pits). To understand the contribution of skin and stone to the overall texture of the fruit, model fruits were constructed from moulded gelatin spheres, with rigid inclusions and a skin layer.

Cross polarised light revealed the stress distribution during puncture testing and the mechanical measures of firmness, Poisson's ratio and breaking force were determined.

Skin significantly raised the breaking force. Spherical stones raised the firmness – effectively reducing the deformable material in the sphere, resulting in inflated strains. Disc shaped stones compared with spherical ones, with the narrow edge normal to the force acted like an internal blade and significantly lowered the breaking force. Neither skin nor stone had any significant impact on Poisson's ratio.

Three examples of real fruit (raspberries, grapes and cherries) were tested to contextualize the findings. This article is protected by copyright. All rights reserved.

Item Type: Article
Keywords: fruit texture; firmness; Poisson’s ratio; failure; rupture; breaking force; haptics; somasthesis; psychorheology
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Depositing User: Eprints, Support
Date Deposited: 04 Dec 2017 11:28
Last Modified: 05 Dec 2017 14:56
URI: http://eprints.nottingham.ac.uk/id/eprint/48497

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