Diced Peaches

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firmness

Abstract

The firmness of peach slices is typically quantified by cutting a series of individual slices with a knife blade. When the fruit pieces are smaller, or have irregular shapes and sizes, a different approach is required. In these situations a specific gram weight or volume of the fruit is tested in bulk. In many cases bulk testing involves more alignment and cleanup than testing individual slices, so it is important to have low variability so the operators need only conduct a few test replicates. The following is a comparison of the four fixtures most commonly used to compare the texture of diced fruit. The four fixtures are the TA-91 Kramer Shear Cell, the TA-245 Ottawa Shear Cell, the TA-94 Back Extrusion Fixture, and the TA-65 Multiple Puncture Rig.