摘要:

AbstractVarious aspects of soft paraffins, with the main emphasis on their rheological properties, are considered in a review of 119 references. Rheological test methods currently used are critically appraised in sections on penetrometry, continuous shear viscometry, oscillatory testing and creep analysis. The chemical nature, microscopic structure, miscellaneous methods of standardisation, formulation and work softening of petrolatums are reviewed. The textural properties of soft paraffins are discussed; a master curve of the rheological conditions operative during spreading on the skin is presented.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01004.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractAlthough its awareness appears to be present on a subconscious level, texture plays a very essential role in determining people's feelings about foods. Intensity of flavor, socially and culturally learned expectations, psychological and physiological factors, sex, socio‐economic class, image of a food, and eating occasions influence awareness of and attitudes to texture among adult consumers. Texture awareness is increased when expectations are violated, associations are made with non‐food items, or unpleasant mouth sensations are experienced. Textural qualities are often linked with whole‐someness and excellence of food prepar

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01005.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractA novel technique is described for measuring the resistance to deformation of a soft body. It is suitable for measuring the bulk compression modulus of wrapped whole loaves, cakes, rubber sponges, etc., and is based on measurement of the volume of deformation resulting from the application of a known gas pressure to the outside surface of the body. Typical results are presented, including the empirical firming equation which describes the firming curve for well‐wrapped whole loave

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01006.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractA constant speed cone penetrometer was used to measure textural properties of a variety of foods. Apparent viscosity and yield value were calculated from the recorded relationships of penetrating force and depth. Good agreement was found between yield values determined by this method and those obtained with a constant weight cone penetrometer.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01007.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractThree high moisture plant tissues, whose textural response to freeze‐thawing differs noticeably, were studied ultrastructurally before and after controlled freeze‐thaw regimes. Fine structural components of the protoplasm were usually disrupted extensively, although to varying degrees, depending on tissue type and freeze‐thaw conditions. Possible reasons for the apparent protection in some of the material studied are discussed. It is concluded that protoplasmic structure probably plays an insignificant role in influencing the textural properties of high moisture, frozen‐thawed plant

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01008.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractFollowing addition of ATP, the contractibility of muscle fibres in suspension (obtained by muscle homogenization) changes during frozen storage of the muscle. These changes were detected by turbidity measurements. In beef, there were no significant changes up to 6 months storage at— 8°C or lower. Considerable loss in contractibility occurred in chicken white muscle. Losses were rapid in cod and carp muscle, contractibility being completely lost in one month at— 3°C. The method is proposed as one criterion for judging textural changes in lean fish during frozen st

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01009.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractThe rates of shear encountered in topical application of cosmetic creams and lipstick were obtained by dividing the application velocities, at which the samples are being sheared, by the applied thicknesses of the layer. The application velocity was measured by means of a high‐speed camera. Beauty artists, formulating chemists of cosmetics and women employees were used as the sensory panel. For topical application of creams in make‐up, the maximum rates of shear were found to be between 104and 105S‐1, though the rate of shear differed from one kind of cream to another. The maximum rates of shear for lipstick in make‐up were smaller than those for creams and were between 103and

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01010.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractTwenty one tenderometers were compared in processing plants for their accuracy of measurement using wax wafers as the test material. The results indicate that there are serious differences among the tenderometers and that the accuracy of measurement is unsatisfactory for the purpose of grading peas to establish the price paid to the grower. If a relationship of compatible trust is to remain between the processor and the grower, serious consideration must be given either to better calibration of currently used tenderometers or to devising some other method of grading and paying for peas.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01011.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractA model element for fracture is proposed to supplement previously described elements for elasticity, viscosity and solid friction. The new element is characterized in mathematical terms, and examples are given of its incorporation into composite models.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01012.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractA low‐cost, automatic firmness measuring instrument was developed using commercially available components such as: dial gage, dashpot lowering mechanism, weight sets and probe tips. The details of the assembly and the names of parts manufacturers are given. The instrument is an automated modification of the original P‐L Meter developed by Parker and Levin at Michigan State University. The application of the instrument to firmness measurements on cherries and tomatoes is summarized and illustrated with typical results. Tomato studies covered the relationship between firmness and variables such as: fruit size, cultivar type, changes in protopectin content, polygalactu‐ronase and cellulase activity. The readings compared favorably with those obtained with the Instron Universal Testing ma

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb01013.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY