Physical and biochemical properties of selected tropical fruits

• Autorzy: Athmaselvi K.A. , Jenney P. , Pavithra C. , Roy I.
• Języki publikacji: EN

Abstrakty

EN

This study was conducted to determine the phy- sical and biochemical properties of guava, sapota, and papaya. The physical properties studied were: dimensions, shell ratio, surface area, bulk and true density, porosity, sphericity, packing coeffi- cient, aspect ratio, and roundness index. The specific heat at various mass fractions, biochemical properties like pH, titratable acidity, total soluble solids, and colour analysis were studied for fruit pulps. The viscosity of fruits was studied at various mass fractions. The high sphericity of guava and sapota indicated that those fruits had high rolling capability, which is an important factor for designing hoppers. Bioch emical analysis showed that sapota was the sweetest fruit amongst the three studied.

Słowa kluczowe

EN

physical property; biochemical property; tropical fruit; fruit; guava; sapota zob.mamey sapote; mamey sapote; papaya

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2014
• Tom: 28
• Numer: 3
• Opis fizyczny: p.383-388,ref.

Twórcy

autor

Athmaselvi K.A.

• Department of Food Process Engineering, SRM University, Kattankulathur - 603203, Tamil Nadu, India

autor

Jenney P.

• Department of Food Process Engineering, SRM University, Kattankulathur - 603203, Tamil Nadu, India

autor

Pavithra C.

• Department of Food Process Engineering, SRM University, Kattankulathur - 603203, Tamil Nadu, India

autor

Roy I.

• Department of Food Process Engineering, SRM University, Kattankulathur - 603203, Tamil Nadu, India

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