摘要:

This paper reviews a considerable amount of research that has been performed in Japan on the development and application of a modified Texture Profile Analysis (TPA) system using a new instrument. Most of this work has heretofore only been available in Japanese. The Tensipresser is an instrument that has some special features that allow it to perform TPA rather easily. The multi‐point mensuration method is a form of TPA that uses several variable degrees of compressions or bites on each piece of food. In ordinary work, two successive compressions or bites at predetermined clearances are applied to the sample. It is shown that the type of compressing or biting plunger plays an important role i n the shape o f the TPA curve. Examples of the use o f the Tensipresser and the multi‐point mensuration method are given using breads and other baked goods, cooked rice, bean curd, pudding, sweet potato, noodle dough and cooked nood

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01393.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

The perceived sweetness intensity of sucrose and fructose in solutions of varying tomato solids content was studied. Using magnitude estimation it is shown that as the percentage o f tomato solids increased from 0‐2.6%, the perceived sweetness intensity decreased substantially for both sucrose and fructose. The sharpest decrease occurred with a 1.66 molar fructose solution where the assessed sweetness intensity of a 2.6% insoluble tomato solids sample is 63% lower than the corresponding Wo tomato solids solution.The penetration model of mass transfer explains this psychophysical phenomenon with the following relationshi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01394.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

Cone penetration data were obtained with fats consisting of mixtures of tristearin and olive oil. These mixtures cover a wide range of hardness. The results indicate that consistency of fats measured with a cone penetrometer specified in the AOCS method can be expressed as a hardness index:HI= Mass of cone assembly/Penetration depthThis simple relationship does not require correction of penetration readings resulting from the use of a truncated cone.251‐264, Soc. Chem. Ind. London, Monograph 2

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01395.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

Subjective spreadability was predicted through understanding of psychophysical mechanisms involved during the back and forth spreading action of foods on crackers. Transient complex Theology of food products is incorporated into mass and momentum balances used to model the spreading action. Furthermore, because the consumer is in contact with the food product through a knife, it is assumed that the inverse of the torque needed to generate the deformation is assessed as spreadability. Torque is assumed to be equal to the shear stress on the knife multiplied by the distance the knife traueled across the cracker. Because this distance is constant, the final form for the psychophysical model is:Using magnitude estimation, subjective spreadability scores ranged from 0.13 for marshmallow cream to 5.23 for squeeze margarine. When these scores were plotted versus the model on log‐log coordinates, the best slope was 0.85 with a correlation coefficient of 0.95. The results strongly support the assumption that shear stresses generated on the knife are assessed as spreadability by the consume

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01396.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

Baked beans in brine and in tomato sauce were prepared using samples from six different uarieties of bean. The dry unprocessed‐beans were tested by means of compression and puncture, shearing, back extrusion and compression tests, as well as to sensory evaluation of texture.For canned beans in brine, the maximum forces for compression and back extrusion were found to be linearly dependent on the maximum force for compression of the dry beans. In the case of beans canned in tomato sauce, only the maximum force for back extrusion exhibited linear dependence. When tomato sauce was used, some softening was observed. The maximum force for back extrusion was correlated to sensory firmness, and the energy for back extrusion to sensory chewines

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01397.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

A simple inexpensive texture test system is described which is suitable for quality control applications. The apparatus is constructed from a drill press stand, a mechanical force gauge and a test cell. The effect of different operators and sample thickness was investigated using apple and potato as test material. The performance of this system was compared with that of the FTC Texture Press (Kramer Shear Press) in the testing of several foods.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01398.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

The elastic and loss moduli of fiue types of wheat flour doughs were measured in an eccentric rotating disc (ERD) rheometer. G’ and G”, determined from the linear portions of the response curve, were very sensitive to water content, decreasing as water content increased. Differentiation among samples was greatest at the highest water content. Results also depended on protein level, with higher moduli being observed at higher protein level. Samples mixed in a Farino‐graph to constant consistency showed differing values of both storage and loss moduli. The ERD geometry thus appears suited to characterization of doughs and to study of component interactions in such sy

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01399.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

Rheometers for Molten Plastics: A Practical Guide to Testing and Property Measurement. John M. Dealy.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01400.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

General Principles:On the Rheology of Viscous Drops Surrounded by an Elastic Shell. P. Brunn. (Dept. of Chemical Engineering, Columbia University, New York, N. Y. 10027, U. S. A.) Biorheology 17 419‐430. (1980).General Principles:Ultrastructural Study on Processed Cheese: Effects of Different Parameters. B. O. Lee*, G. Kilbertus** and C. Alais*. (*Service de Biochemie Appliquée and **Laboratoire de Botanique et Microbiologie, Université de Nancy 1, France) Milchwissenshaft36, 343‐348 (1981).Factors Influencing Texture:Imitation Milks From Cicer arietinum (L.), Vigna anguiculata (L.)., Walpers and Vigna Radiata (L.) Wilczek and Other Legumes. J. C. Caygill, Janis A. Jones and Carol E. M. Ferber. (Tropical Products Institute, 56/62 Gray's Inn Road, London WC1X8LU) J. Sci. Food Agri.32, 601‐607 (1981).Factors Influencing Texture:Effects of Freezing on the Objective and Subjective Properties of Processed Cheese. M. A. Thomas*, G. Newell and G. Abad* (*Dairy Research Center, P. O. Box 217, Richmond, and Hawkesbury Agricultural College, Richmond, N. S. W. 2753, Australia) J. Fd. Technol. 15, 599‐605 (1980).Factors Influencing Texture:Modification of Tempeh With the Addition of Bakla (Vicia Faba Linn.). I. M. David and J. Verma. (Department of Microbiology, College of Basic Sciences and Humanities, G. B. Pant University of Agriculture and Technology, Pantnagar 263 145, Nainital, U. P., India) J. Fd. Technol.16, 39‐50 (1981).Factors Influencing Texture:Production and Acceptability Testing of Fish Crackers (‘Keropok’) Prepared by the Extrusion Method. S. L. Lu*, J. R. Mitchell and A. Abdullah. (*Department of Food Science and Technology, University of Agriculture, Serdang, Malaysia and Malaysian Agricultural Research and Development Institute, Serdang, Malaysia) J. Fd. Technol.16, 51‐58 (1981).Factors Influencing Texture:Rheological Behavior of Ultra‐High Temperature Steam Injected Dairy Products on Aging. K. R. Swartzel, D. D. Hamann and A. P. Hansen. (Dept. of Food Science, No. Carolina State Univ., Raleigh N. C. 27650, USA) J. Food Process. Eng.3, 143‐159 (1980).Factors Influencing Texture:Lamb Tenderness and Electrical Stimulation of Dressed Carcasses. C. J. Hagyard, R. J. Hand, K. V. Gilbert. (Meat Ind. Res. Inst. of New Zealand, P. O. Box 617, Hamilton, New Zealand) New Zealand J. Agric. Res.23, 27‐31 (1980).Factors Influencing Texture:Dynamic Viscoelastic Properties of Wheat Flour Dough; Dependence on Mixing Time. L. Bohlin and T. L. G. Carlson. (Dept. of Food Technol., Univ. of Lund, Box 740, S‐220 07 Lund 7, Sweden) Cereal Chem.57(3), 174‐177 (1980).Factors Influencing Texture:Wheat Hardness: Effects of Debranning and Protein Content. W. Obuchowski and W. Bushuk. (Dept. Plant Sci., Univ. of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2) Cereal Chem.57, 426‐428 (1980).Factors Influencing Texture:Texture Profile Analysis of Patties Made From Mixed and Flake‐Cut Mechanically Deboned Poultry Meat. C. E. Lyon, B. G. Lyon, C. E. Davis and W. E. Townsend. (Richard B. Russell Agricultural Research Center, USDA, SEA, P. O. Box 5677, Athens, Georgia 30604) Poultry Science59, 69‐76 (1980).Factors Influencing Texture:Yoghurt from Hyperfiltrated, Ultrafiltrated and Evaporated Milk and from Milk with Added Milk Powder. R. K. Abrahamsen and T. B. Holmen. (Dairy Research Department, Agricultural University of Norway, AS‐NLH, Norway) Milchwissenschaft35, 399‐402 (1980).Factors Influencing Texture:Electron Microscope Studies on the Physical Structure of Spreadable Fats. II. The Micros tructure of the Interglobular Fat Phase in Butter. D. Precht and W. Buchheim (Institute furr Chemie und Physik der Bundesanstalt für Milch‐forschung, Kiel, W. Germany) Milchwissenschaft35, 399‐402 (1980).Factors Influencing Texture:Study on the Formal Kinetics of Renet Coagulation of Milk Concentrates by Ultrafiltration. H. Reuter, D. Hisserich and D. Prokopek. (Instituut für Verfah‐renstechnik der Bundesanstalt für Milchforschung, Kiel, W. Germany) Milchwissenschaft,36, 13‐18 (1981).Factors Influencing Texture:Functional Properties of Four Types of Mung Bean Flour. R R del Rosario and D. M. Flores. (Department of Food Science and Technology, University of the Philippines at Los Banos College, Laguna 3720, Philippines) J. Sci. Food Agric.32, 175‐180 (1981).Factors Influencing Texture:Alpha‐amylase and Bread Properties. N. Chamberlain, T. H. Collins and E. E. Me Dermott. (Flour Milling and Baking Research Association, Chorleywood, Rick‐mansworth, Herts. WD 355H, England) J. Fd. Technol.76, 127‐152 (1981).Factors Influencing Texture:Rheological Studies of High Ratio Cake Batters to Investigate the Mechanism of Improvement of Flours By Cholorination or Heat Treatment. R. C. E. Guy and H. R. Pithawala. (J. Lyons Central Laboratories, 149 Hammersmit

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01401.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb01402.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY