ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01431.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractA brief account of the rheology course for undergraduates at the Procter Department of Food and Leather Science of Leeds University is given. Both the practical and theoretical approaches are considered. The former deals with present methods of rheological assessment, the latter should provide a sound foundation for future rheological research.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01432.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01433.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01434.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01435.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractUniaxial compression tests were performed on raw and cooked meat samples prepared from five muscles excised from a single beef hindquarter. The greatest variation of mechanical properties was across the muscle (lateral to medial) rather than along the muscle (origin to insertion). Active muscles showed greater variation and were generally tougher than inactive muscles. By carefully following regions of similar characteristics from raw to cooked slices, linear regression curves for raw vs cooked beef were obtained having correlation coefficients averaging 0.87.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01436.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

ABSTRACTAn automatic, self‐cleaning, recording instrument for testing textural properties of bite‐size food pieces is described. The unit can be fitted with several types of test cells; results obtained with the shear cell are reported. Forces to break, compress, shear and push the food through the blades were identified from the recorded force‐displacement curves. Typical curves for a variety of foods are given and applications of the unit to testing cold cereals, peas, fruit pieces etc. are described. The instrument lends itself well to generating data for construction of force distribution patterns which may describe geometrically small foods better than the average force re

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01437.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractRaw fruit of a ‘firm’ (Explorer) and a ‘soft’ (Green F) cucumber cultivar were puncture tested with the Magness‐Taylor fruit pressure tester (FPT) manually, and also with the FPT or only FPT tip mounted in the Instron. Puncture‐values for flesh only were 70–75 % of those for intact fruit. Neither the cucumber size (1–2.5 in. diam) nor the test speed (5–50 cm min‐1) appreciably affected the p

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01438.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractRheological data are presented for three mayonnaise samples. The material shows pseudoplastic behaviour, and also exhibits a yield stress and time‐dependent characteristics. Mayonnaise data are used to demonstrate how the time‐dependent behaviour of a food product can be completely characterized using a simplified kinetic and rheological mo

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01439.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb01440.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY