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Instrumental assessment of mealiness in apples



Instrumental assessment of mealiness in apples



Food Science and Technology Today 13(4): 201-202



A collaborative research programme to develop definitions of instrumental measurements of mealiness in apples is briefly described. Trained sensory panels perceived mealiness as the lack of crispiness, hardness and juiciness. Acoustic impulse response data could be combined with confined compression data to predict sensory crispiness and juiciness to a certain extent. A mealiness scale was then developed based on crispiness, hardness and juiciness data.

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