Diced Cranberries

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Abstract

Quantifying the firmness and adhesiveness of diced cranberries on a piece by piece basis is difficult because of their irregular shapes and sizes. It is easier to test a specific gram weight or volume of the fruit in bulk. This study provides a comparison of using the TA-65 Multiple Puncture Rig to test the firmness of four brands of diced cranberries. It possible to conduct similar bulk tests using a TA-91 Kramer Shear Cell, TA-245 Ottawa Shear Cell, or a TA-94 Back Extrusion Fixture.