Studies On Rheological Properties Of Characteristic Nectarine

A significant amount of information is available on the studies of nectarines. But, most studies generally focus on the relativity between chemic properties and texture. Little detailed information are available on the rheological properties of nectarines. This thesis did some correlative researches on nectarine's rheological properties using TA-XT2i texture analyzer. Including: elementary rheological properties test on intact nectarine and flesh; Analysis of anisotropy of intact nectarine in terms of different positions; Researching changing regulations of the rheological properties under different store condition; The researching of nectarine's mechanical bruises properties. Therefore, these data are often required or preferable for picking, transportation, machiningness and store.The studies were conducted on testing parameters, and optimize them. During testing, the running parameters will affect the results of testing. Therefore, it is necessary that find out a team of better running parameter before testing. In general, the running speed can being 1mm/s, and uses the 5mm diameter probe-P5 for testing, the compress distances be depended on different purposes.The studies were conducted on elementary rheological properties of nectarine, Including: Creep property, Relaxation property, Puncture property, Cutting property and TPA property. The Creep property and Relaxation property are described with Burger's Model and Maxwell Model.The study was conducted on distributed difference of anisotropicfirmness of Ruiguang2, Shuangxihong, and Black nectarine. As soon as immature nectarine be concerned there is not remarkable anisotropy, the more mature the more remarkable. Take the firmness for example; there has remarkable difference about mature nectarine. There are two factors affect the firmness: the position and mature degree, in addition distinct alternating effect between them.The study was conducted on nectarine's store .Nectarine only can be stored 5—7 days in 25 °C air. In 4°C air, the storage time is about 15 days. 0°Cthe storage time about 60 days if film nectarine. Through testing, whichever method is used to stored nectarine, the parameters of rheological properties of nectarine: Eo> Ei> T andnall decline with different rate.The higher temperature the faster the parameters drop.Nectarine's machine damnification will take place under exterior forces, which including athletic force and quiescent force. There are three factors markedly affect machine damnification of nectarine: testing speed, testing distance and testing time, the effect of testing distance is most. The more long testing distance the larger machine damnification of nectarine.