International Agrophysics · 2014 · 25 citations · 22 references
AgricultureAgronomyFood ScienceFood ChemistryFood RheologyFruit ScienceFruit BiochemistryFruit CropsFruit QualityFruit Quality EvaluationFruit TextureTropical Fruit CropsFruit Texture AnalysisPhysical PropertiesPhysicochemical Quality AttributesRollingSoluble Solids ContentSpecific Heat CapacitySpecific Heat DeterminationSurface Area
Abstract This study was conducted to determine the physical and biochemical properties of guava, sapota, and papaya. The physical properties studied were: dimensions, shell ratio, surface area, bulk and true density, porosity, sphericity, packing coefficient, aspect ratio, and roundness index. The specific heat at various mass fractions, biochemical properties like pH, titratable acidity, total soluble solids, and colour analysis were studied for fruit pulps. The viscosity of fruits was studied at various mass fractions. The high sphericity of guava and sapota indicated that those fruits had high rolling capability, which is an important factor for designing hoppers. Biochemical analysis showed that sapota was the sweetest fruit amongst the three studied.
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Official Methods of Analysis of
Analytical Chemistry · 1980 · 59.6K citations
Management, Educational Assessment, Information Retrieval +5
Handbook of analysis and quality control for fruit and vegetable products
S. Rangana, Tod F. Stuessy, Daniel J. Crawford et al. · 1986 · 3.2K citations