INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE
作者:
H.‐D. TSCHEUSCHNER,
E. MARKOV,
期刊:
Journal of Texture Studies
(WILEY Available online 1986)
卷期:
Volume 17,
issue 1
页码: 37-50
ISSN:0022-4901
年代: 1986
DOI:10.1111/j.1745-4603.1986.tb00712.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Instrumental methods to analyze texture of plain chocolates and milk chocolate are reviewed. Using a strength testing apparatus and special measuring cells a method to determine the compression strength, shear strength and rupture force during hesion testing are described. By means of a modified penetrometer equipped with a recording device the melting properties were determined. To determine the maximum value of size of disperse components a modified precision thickness testing instrument is applied. The methods offer good reproducibility. The influence of some measuring parameters and sources of error are explained.
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