Watermelon surface abrasion - a sensory method
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Department of Agriculture Production Technology, University of Agriculture in Krakow, Ćwiklińskiej 2
Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, OK 74078, USA
Int. Agrophys. 1996, 10(2): 117-122
A sensory method to evaluate watermelon abrasion was developed on the basis of a 1 to 20 score by visual appearance and by feeling with the finger the surface of the scraped spot on the melon. Different abrasive surfaces produced failure associated with different layers of the watermelon surface. Linear relationships were found between the sensory score and absorbed energy per unit contact area, which were affected by the kind of abrasive surface.
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