摘要:

ABSTRACTThe techniques used in dentistry which enable the monitoring of mastication include gnathosonics, electromyography, cinematography and the use of various electronic, intra‐oral, instruments. The forces involved during the masticatory cycle have been estimated using a variety of both extra‐and intra‐oral devices. The possible implications of this knowledge are discussed in relation to obtaining greater information from instrumental techniques, developing more meaningticl mechanical test methods, improving methodology used in the establishment of texture panels and in acquiring a greater understanding of results obtained from such sensory evalua

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00550.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTDynamic measurements were used to characterize the viscoelastic behavior during gelatinization of wheat, maize, potato and waxy‐barley starches. During the experimental conditions used the curves of storage modulus (G′) and loss modulus (G″) versus temperature showed an initial peak for all starches, followed by a second peak at 90–95° C in the case of wheat and maize starches. Wheat starch gave a more viscous response than the other starches. The changes in G′ and G″ were correlated to the changes in gel volume and amylose leaching during the heating. The results were interpreted using a composite material as a model for th

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00551.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA sliding pin consistometer (SPC) was used to differentiate between six commercial cheese products, including a hard, mature Cheddar and a soft, cream cheese, at a number of temperatures in the range 0.8 to 25.0°C. Average force values (Ff) decreased with increasing temperature and with decreasing relative cheese hardness. Measurements were also made on six Cheddar cheeses with a range of salt to moisture (s/m) ratio (2.95 × 10‐2to 5.57 × 10‐2) at a sample temperature of 16°C at maturation periods of 22, 58, 100 and 183 days. A panel of 27 adults scored the hardness and mouthfeel of these samples at these maturation periods using 9‐point scoring scales. The SPC discriminated between samples and maturation periods and was more discriminating than the subjective evaluation of panelists. Mean Ffvalues decreased with maturation and increased linearly with increasing s/m. Panelists' hardness scores increased with s/m but were not influenced significantly by maturation. Mouthfeel increased with maturation and was a maximum at a s/m of between 4.36 × 10‐2and 4.57 × 10‐2. The SPC provides objective information that could be useful in assessing the effect of trea

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00552.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTThe masticatory performance of an individual has been quantified by determining the particle sizes of the comminuted food. Optosil, a silicon rubber, has been used as an artificial test food in clinical studies, because it has reproducible textural properties. A comparison between Optosil and several natural foods was made by measuring textural properties of Optosil, turnip, carrot, Gouda cheese and peanut. Several types of probes were used to imitate the cusp form of the teeth. Force‐deformation plots revealed similar maximum firmness for Optosil, turnip and carrot, whereas peanut showed a larger firmness. The force needed to crush Optosil is much larger than for the natural foods, but it is well within the physiological range of healthy subjects. The reproducibility of the textural properties is better for Optosil than for the natural foods. The particle size distribution of Optosil broken by a testing machine was compared with the results obtained during chewin

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00553.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTExperiments were performed on two varieties of apple tissue and one variety of potato tissue, in which cell turgor pressure was varied and the concomitant mechanical properties of the tissue were tested. Turgor pressure was controlled by immersion in solutions of various mannitol concentrations, and the degree of swelling or contraction of the tissue samples was measured. Under constant‐strain‐rate loading, mode of failure varied among the different commodities, and underwent a transition as the turgor pressure was varied. Rate of loading also caused a transition in failure mode. The stress and strain at failure and tissue stiffness were related to mode of failure, turgor pressure, and strain rate. From the osmotic swelling data, estimates were made of the cell wall stress‐strain behavior and of the probability distribution for cell‐wall strength in Ida Red apple

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00554.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA computer‐based data acquisition und control system was built and interfaced with an Instron3Universal Testing Machine. The control interface and signal conditioning hardware are described. System performance is described in terms of the time required to complete various crosshead operation commands, and is found to be satisfactory at crosshead speeds slower than 2.5 cm/min. A research application of the system is presented which involves cyclic loading of fresh apple tissu

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00555.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTFresh apple with a water activity of approximately 0.99 was partially dehydrated, then equilibrated to nine water activity levels down to Aw 0.01. The water desorption isotherm, for apple is given. Instrumental texture profile analysis was performed at each Aw level. As the Aw decreased, hardness increased slowly, then rapidly at Aw 0.12 then decreased again at Aw 0.01; deformation first increased sharply then steadily decreased; springiness increased to Aw 0.33 then decreased; cohesiveness increased down to Aw 0.65, held steady to Aw 0.33 then decreased; gumminess and chewiness increased down to Aw 0.12 then decreased. Fracturability was present only at the extremes (Aw 0.99 and 0.01) and was absent at all other water activity, levels. Complex changes in textural properties occur as apple is dehydrated and most of these changes occur most rapidly near the BET monolayer level of water activity.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00556.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

Gums and Stabilisers For The Food Industry 3. G. O. Phillips, D. J. Wedlock and P. A. Williams.Functional Properties of Food Macromolecules, J. R. Mitchell and D. A. Ledward.Methods for the Determination of Vitamins in Food. Recommended by COST 91. G. Brubacher, W. Muller‐Mutot and D. A. T. Southgate.Evaluation of Quality of Fruits and Vegetables. E. Pattee.Encyclopedia of Emulsion Technology. Vol. 2 P. Beche

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00557.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY