Texture assessment of perishable products
B.M. Nicolaï, B.E. Verlinden, J. De Baerdemaeker, J. Lammertyn
ISHS Acta Horticulturae 600: 513-519.
2003
บทคัดย่อ
Texture is an important quality attribute of fresh fruit and vegetables. In this contribution, some recent developments in destructive and nondestructive measurement of texture properties of fruit and vegetables are reviewed. The latter include mechanical techniques such as vibration based, micro-deformation, impact response and ultrasound techniques, but also spectroscopic techniques such as NMR(I),