Staff Members - Benha University
Effect of varieties, heat treatment and storage at different conditions on mechanical properties of cherry fruits. 3rd International Conference for Food Science and Technology “ Mdernizing Food Industries” February 22-24, Cairo, Egypt
• 2005
Publication Information
Authors
Sharoba, A.M. ∗; Bahlol, H.EL.M. ∗; El-Mansy, H.A. ∗ and Senge, B
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publication.type
Local
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Abstract
Mechanical properties of three sweet Cherries varieties (Greece, Spain
and German sweet cherries) and one sour cherry variety (German sour cherry)
fruits were studied by using Instron Universal Testing Machine model 4301. The
effects of varieties and storage at different temperatures for Cherries fruits on
physico-mechanical properties were studied by using the flat plate compression
test.. The maximum compression force for cherry fruit is the most suitable single
mechanical parameter that can be used to classify the batches unambiguously
and to distinguish between varieties. The maximum compression force varied
from 26.97 N (Spanish sweet cherry) to 16.94 N (Werder German sweet cherry).
The Young’s modulus ranged from 0.0315 MPa (Spanish sweet cherry) to
0.0197 MPa (Werder German sweet cherry). Maximum force, elastic modulus
values and energy for all cherry fruits were decreased in the non chilled
condition and with increasing storage time. The effect of the heat treatment on
mechanical properties of cherries fruits was studied also.
and German sweet cherries) and one sour cherry variety (German sour cherry)
fruits were studied by using Instron Universal Testing Machine model 4301. The
effects of varieties and storage at different temperatures for Cherries fruits on
physico-mechanical properties were studied by using the flat plate compression
test.. The maximum compression force for cherry fruit is the most suitable single
mechanical parameter that can be used to classify the batches unambiguously
and to distinguish between varieties. The maximum compression force varied
from 26.97 N (Spanish sweet cherry) to 16.94 N (Werder German sweet cherry).
The Young’s modulus ranged from 0.0315 MPa (Spanish sweet cherry) to
0.0197 MPa (Werder German sweet cherry). Maximum force, elastic modulus
values and energy for all cherry fruits were decreased in the non chilled
condition and with increasing storage time. The effect of the heat treatment on
mechanical properties of cherries fruits was studied also.