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Bruise resistance coefficient and bruise sensitivity of apples and cherries
fruits bruising compression bruise volume absorbed energy hysteresis losses
2008/11/21
Bruise Resistance Coefficient (BRC) and Bruise Sensitivity (BS) of stored apples and raw cherries were studied by the quasi-static compression of simple fruits between two plates. The results obtained...
Fruit ripeness and temperature affect friction coefficient of McLemore and Gala apples
friction measurement ripeness temperature apple
2008/11/18
The objective of this study was to determine the influence of apple flesh temperature and ripeness on the static and dynamic coefficients of friction. Two apple cultivars with two different degrees of...
Influence of temperature and variety on the thermal properties of apples
thermal properties of apples impulse method
2008/11/18
The influence of temperature within the range 273 to 333 K (0-60°C) on the thermal properties of four apple varieties has (Jonathan Red, Golden Delicious, Idared, Jonagold) been studied. An impulse me...
Influence of temperature and variety on the thermal properties of apples
thermal properties of apples impulse method
2008/11/14
The influence of temperature within the range 273 to 333 K (0-60癈) on the thermal properties of four apple varieties has (Jonathan Red, Golden Delicious, Idared, Jonagold) been studied. An impulse met...
Near infrared (NIR) technology and multivariate data analysis for sensing taste attributes of apples
NIR technique taste apples multivariate data analysis
2008/11/13
This paper concerns the feasibility of using near infrared technology and multivariate data analysis for detecting taste attributes of fruits. The aim is to introduce a non-destructive system related ...
New nondestructive method based on spatial-temporal speckle correlation technique for evaluation of apples quality during shelf-life
nondestructive method speckle phenomena apple shelf-life cross-correlation coefficient
2008/11/13
This paper presents a new spatial-temporal speckle correlation technique applied for quality evaluation of apples. Evaluations were performed using a nondestructive and noninvasive method based on the...