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The quince (Cydonia oblonga) is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a small deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Thr
produce
Cook with Quince
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The quince (Cydonia oblonga) is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a small deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive pale pink blossom and other ornamental qualities.
Highlighted compounds are flavor-active · click to view molecular profile
Vaccinium (Blueberry, Cranberry, Huckleberry)
20 shared
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What science says
technique parameter
“Experiments were carried out at air temperatures 40 °C, 50 °C and 60 °C and 2 m s−1 bulk velocity. The whole process occurred within the falling rate period. Results showed that the temperature of the air stream has a significant effect on the drying curves. In particular, a temperature increase from 40 to 60 °C produced a decrease of the total time of drying of about 54%.”
convective drying of quince slices→has effect→drying time
“Quince purée is thixotropic at soluble solids concentrations of 12.3 to 28 °Brix in the range of temperatures between 0 to 20C and shear rate from 7.2 to 57.6 s−1.”
Quince purée→is thixotropic→at soluble solids concentrations of 12.3 to 28 °Brix
“The citric acid value can also be used in the differentiation of the type of manufacture of the commercial quince jams (homemade or industrially manufactured).”
citric acid→useful for→differentiating manufacture type of commercial quince jams
