EFFECT OF PROCESSING CONDITIONS ON THE COMPOSITION AND RHEOLOGICAL PROPERTIES OF APPLESAUCE

The relation between the composition and rheological properties of app lesauce was studied in two ways. For artificial applesauces, reconstit uted from isolated applesauce particles and applesauce serum, the resi dual shear stress increases exponentially with pulp content. Below a p article size of 0.625 mm the values of residual shear stress and appar ent viscosity are lower for smaller particles. The effect of the proce ssing conditions (finisher screen openings and cooking rime) and raw m aterial (apple variety and ripeness) on particle size and pulp content was studied on sauce made in a pilot plant. The particle size and pul p content of these applesauces affect the rheological properties in th e same way as was shown for the artificial applesauces.