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dc.contributor.authorSmith, Kylah Charae
dc.date.accessioned2014-03-04T18:57:50Z
dc.date.available2014-03-04T18:57:50Z
dc.date.issued2010-08
dc.identifier.othersmith_kylah_c_201008_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/smith_kylah_c_201008_ms
dc.identifier.urihttp://hdl.handle.net/10724/26795
dc.description.abstractWith the increased in consumption of fresh blueberries in the last two decades, a new generation of cultivars has been released that were bred for mechanical harvesting. Sensory evaluation was conducted by trained panelists on various southern highbush blueberries (SHB) for taste, chemical feel, and texture characteristics. The only consistent finding at a significant difference level of p< 0.05 indicate that the “crispy” flesh selections were clearly crispier than the “melting” flesh counterparts and comparable in all other sensory The effects of radio frequency (RF) application on “melting” flesh and “crisp” flesh (SHB) on the improvement of juice yield and quality were investigated. The SHB were subjected to different radio frequency intensities. Juice yield increased for the both “melting” and “crisp” flesh SHB. When RF was applied to the SHB, it showed a statistically significant difference level of p <0.0001 of total phenolic content of the juice and demonstrated strong radical-scavenging activity.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectSensory evaluation
dc.subjectradio-frequency
dc.subjectphenolics
dc.subjectantioxidants
dc.subjectsouthern highbush blueberries
dc.subjectjuice yield
dc.titleThe sensory evaluation and the effect of radio frequency application on southern highbush blueberries
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorRobert Shewfelt
dc.description.committeeRobert Shewfelt
dc.description.committeeJake H. Mulligan
dc.description.committeeDan MacLean


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