| 摘要 |
PROBLEM TO BE SOLVED: To establish a method capable of evaluating easily a degree of stringiness feeling or a degree of stringy stiffness in a frozen carrot or the like that brings a trouble after thawed. SOLUTION: Tissues such as strings and fibers of vegetables and fruits are measured for one hardness (parallel direction) in the same direction as that of fibers along the center axis and the other hardness (normal direction) in the direction normal thereto. Then, by calculating the ratio of both the hardnesses, whether or not having stringiness feeling at eating can be evaluated. COPYRIGHT: (C)2005,JPO&NCIPI
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