RELATION BETWEEN MASS AND DROP HEIGHT AT IMPACT CAUSING THE BRUISING OF APPLE
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):165–168
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ABSTRACT
The aim of the studies was to establish a relationship between apple mass, impact initial velocity and energy level causing damage of apple flesh tissue. The apples were dropped on a flat, rigid surface at different combinations of fruit mass and drop height. Then the apples were stored at a room temperature for 5 days, after which they were classified as bruised and unbruised. The analysis was also carried out, using nonlinear regression, in order to find the function which would determine the most accurately the limit between the bruised and unbruised apples.
ISSN:1230-0322