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Investigating the use of instrumental techniques to evaluate apple texture quality

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Title: Investigating the use of instrumental techniques to evaluate apple texture quality
Author: Kim, Min Sung
Department: Department of Food Science
Program: Food Science
Advisor: Duizer, Lisa
Abstract: The objective of this study was to investigate the use of various instrumental techniques to evaluate various apple textures. As apple texture is a key driver in consumer preferences of apples, having a rapid tool to screen for desirable apple texture in breeding programs would be an important asset in the development of high-quality apples. However, due to the complexity of some apple textures attributes (e.g. crispness, juiciness, and mealiness), identifying instrumental measurements that produce consistent correlations with all of the key texture attributes has been a challenge. Instrumental measurements from various instruments such as the penetrometer, 5-blade Kramer shear, and various tribological instruments were used to correlate with sensory evaluation of texture attributes of apples. This study found various instrumental measurements that significantly correlated with apple texture perception, with the friction rig being the most appropriate instrument for use by the horticulture industry.
Date: 2020-08
Rights: Attribution-NonCommercial-NoDerivatives 4.0 International
Terms of Use: All items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
Related Publications: Kim, M. S., Walters, N., Martini, A., Joyner, H. S., Duizer, L. M., & Grygorczyk, A. (2020). Adapting tribology for use in sensory studies on hard food: the case of texture perception in apples. Food Quality and Preference, 86(April), 103990.

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Attribution-NonCommercial-NoDerivatives 4.0 International Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International