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June 1, 1977Journal of Texture Studies

Compression and Relaxation Properties of Carrots*

L. J. Segerlind Bassam Snobar Dennis R. Heldman

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Abstract

Compression force and relaxation properties of radially compressed carrot samples were determined as a function of the cortex moisture content. The compression force at 10% deformation increased with an increase in the moisture content. The compression force at 86% moisture was almost ten times greater than the value at the 76% level. Similar trends were observed for part of the visco‐elastic coefficients.

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synapsesocial.com/papers/6a89181c37d2918d2e1260b1 https://doi.org/10.1111/j.1745-4603.1977.tb01152.x

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