Evaluate the viscous powder Characteristic of the tomato fruit manner and that device

摘要

PURPOSE: To develop a method and device for quickly estimating the most important characteristic of viscosity/particle in physical textures of a sarcocarp that is related to the taste of a tomato. ;CONSTITUTION: Sarcocarp tissue having a prescribed diameter and a prescribed thickness is cut out from an equator section of a tomato by means of a cork borer and the pericarp is removed. After the thickness is made even and a fruit juice on the surface is removed by means of a filter-paper, a sarcocarp sample A to be measured is formed. The sample A is loaded on a filter-paper 9 placed on a vibration plate 8 of a vibration table 7. The sample A is compressed by means of a compressing plate 5 having a spring 4 and an auxiliary compressing plate 6 by a prescribed pressure to be smashed, then vibration is applied for a prescribed time period by means of the vibration table 7. A spreading extent of the sample spread on the filter-paper 9 in a circular shape is measured by means of a sarcocarp spread scale 10 so that the characteristic of viscosity/particle is estimated.;COPYRIGHT: (C)1996,JPO