Rheology of Apple Sauce: Effect of Apple Cultivar, Firmness, and Processing Parameters
M.A. Rao, H. J. Cooley, João Nunes Nogueira, M. R. McLELLAN
Journal of Food Science
Abstract
ABSTRACT Shear rate‐shear stress data of 54 samples of apple sauce and their serums were determined, and power law parameters were derived for the data. The samples were from two apple cultivars (Rome Beauty and Rhode Island Greening) that were stored to three firmness values and processed utilizing three finisher screen sizes and speeds. Serum samples were mildly non‐Newtonian, while the sauce samples were highly non‐Newtonian fluids. Analysis of variance showed that apple cultivar, apple firmness and finisher screen opening accounted for a large variation in sauce consistency, while regression analysis showed that pulp content was important for the magnitude of the sauce consistency.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
shear rate-shear stress data were determined for apple sauce and their serums
“Shear rate‐shear stress data of 54 samples of apple sauce and their serums were determined.”
serum samples were mildly non-Newtonian
“Serum samples were mildly non‐Newtonian, while the sauce samples were highly non‐Newtonian fluids.”
apple cultivar, apple firmness, and finisher screen opening accounted for a large variation in sauce consistency
“Analysis of variance showed that apple cultivar, apple firmness and finisher screen opening accounted for a large variation in sauce consistency.”