摘要:

Abstract. The use of electronic instruments to record force and deformation in objective texture measurements is reviewed to point out that much equipment is available for that purpose and to indicate some of the problems associated with its use. Electronic transducers are universally applicable to texture measuring systems and can give precise measurements with a high degree of resolution.Several examples of modernized texture instruments are described to demonstrate different methods of approach. Special purpose or ‘universal units’ can be developed. It is concluded that force and deformation can be recorded by electronic techniques in any textural test but that the interpretation of the data is the major prob

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00580.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

Abstract. A word association test given to one hundred and fifty respondents drawn from three geographic locations and representing a sample balanced with respect to socio‐economic class, sex, and age confirmed the results of a previous test (Food Technol.27, 74, 1963) conducted with one hundred General Foods employees. Frequency of free associations indicated that texture is a discernible characteristic of foods and that, in general, its awareness equals that of flavor. Women and people in higher economic brackets showed a higher degree of texture awarenes

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00581.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

Abstract. In order to clarify the relationship between different texture measurements, a principal component analysis was applied to the analysis of instrumental and sensory texture descriptions obtained on 72 samples of boiled plant protein representing hard gels, soft gels, and pastes. Twelve objective parameters were quantified using the Texturometer, the OKADA Gelometer, and the Curd Meter. Over 80% of the total variance could be explained by the first three components. The first component corresponded to parameters measuring breaking stress or ‘hardness’, the second to parameters measuring ‘springiness’, and the third to parameters measuring ‘adhesion’. Hard gel samples were characterized by high values for the first component. Soft gel and paste samples could be distinguished from each other on the basis of the third component, with pastes being generally mo

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00582.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

Abstract. A number of common foodstuffs and cosmetics including butter, margarine, cheese spreads, toothpaste and an ointment have been examined in steady and oscillatory shear using the Weissenberg Rheogoniometer in order to investigate the rheological parameters giving rise to the textural property of unctuousness. Products judged organoleptically to be unctuous exhibit the characteristic rheological behavior of a modified Bingham body. It is shown that certain types of sodium carboxymethyl‐cellulose (CMC) form gels which are unctuous and which enhance the unctuousness of food materials. Rheological characteristics of unctuousness are discussed in detail and the development of this property by certain CMC gels is interpreted in terms of molecular and super‐molecular properties of the poly

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00583.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

Abstract. A rapid back extrusion method for estimating textural quality of processed table beets was well correlated with taste panel evaluation of commercial (r= 0.91) and experimental samples (r= 0.98). An estimate of the mean of the fluctuations of the plateau of the force‐distance recording was found to provide a less variable value for firmness than the maximum force. The extrusion method was correlated with a puncture method (r= 0.91

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00584.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

Abstract. Freeze‐dried peas were compressed 4‐fold and subsequently rehydrated to virtually their precompression characteristics. Histological studies showed that conventional processes of freezing and freeze‐drying result in considerable disruption of cell walls. Contrary to what was anticipated, compression forces of 1000–2000 psi resulted in only a slight increase in breakage of cell walls. However, no correlation was established between cell disruption or texture and increasing compression force. A study of the effects of plasticizing moisture and compression force enabled optimization of processing conditions resulting in compressed peas which can be reconstituted to virtually their precompression characte

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00585.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00586.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

Book reviews in this article:Nuri N. Mohsenin,Physical Properties of Plant and Animal Materials, Vol. 1:Structure, Physical Characteristics, and Mechanical Properties, published by Gordon and Breach, New York.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00587.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

1. General Principles: ‘Application of the Statistical Theory of Rubber Elasticity to the Effect of Heat on Wheat Gluten’, by R. Bale and H. G. Muller.1. General Principles: ‘Processing of Non‐Newtonian Foods’, by S. D. Holdworth (Fruit and Veg. Preserv. Res. Assoc., Chipping Camden, Glos., England),Process Biochem.4 (10) (October, 1969), 15–21, 33.1. General Principles: ‘A Quick Method of Measuring the Surface Texture of Aggregate’, by D. F. Orchid and W. O. Yondell (School of Highway Eng., Univ. of South Wales, Rendwick, N. S. W.), paper presented at the Australian Road Res. Board's 1970 Biennial Conf.1. General Principles: ‘The Deformation and Fracture Behaviour of the Binder in Bituminous Road Surfacing Materials under Traffic Loading’, by E. J. Dickinson and H. P. Witt (Australian Road Research Board, 60 Denmark Street, Kew. Vic. 3101, Aust.), paper presented at the Australian Road Research Board, 1970 Biennial Conference.2. Instrumentation and Methodology: ‘Design and Evaluation of a Pressure Attachment for a Rotational Rheometer’, by K. R. M. Vora, L. L. Augsburger, and R. F. Shangraw (Dept. of Pharmacy, School of Pharmacy, University of Maryland, Baltimore, Maryland 21201, U. S. A.),J. Pharm. Sci.59 (1970), 1012–16.2. Instrumentation and Methodology: ‘Materials for Standardizing the FMC Tenderometer’, by L. M. Staley (Univ. of British Columbia, Vancouver, B. C., Canada),Can. Inst. Food Technol. J.3 (1970), 116–117.2. Instrumentation and Methodology: ‘An Electronic Recording Viscometer for Food Products’, by P. W. Voisey and J. M. deMan (Eng. Res. Service, Res. Branch, Canada Dept. of Agr., Ottawa and Univ. of Guelph, Guelph, Canada),Can. Inst. Food Technol. J.3 (1970), 130–135.2. Instrumentation and Methodology: ‘Test Cells for Objective Textural Measurements’, by P. W. Voisey (Eng. Res. Service, Res. Branch, Canada Dept. of Agr., Ottawa),Can. Inst. Food Technol. J.3 (1970), 93–102.3. Objdve Measurements: ‘An Empirical Equation Describing the Firming of the Crumb of Bread’, by E. M. A. Willhoft (Lyons Central Labs, 149 Hammersmith Rd., London W14),Chem. Ind.8 (1970), 1017.3. Objdve Measurements: ‘De la rhéologie des systèmes aqueux à base de gommes’, by R. A. Schutz (Mulhouse‐Dornach, France),Stärke22 (1970), 116–125.3. Objdve Measurements: ‘Chopin Teleplastometer Study of Dough Consistency, Preliminary Tests’, by J. J. Etienne and M. Dubois (Lab. Grands Moulins, Bobigny, France),Bull. Anciens Elèves Ecole Franç. Meunerie, No. 236 (1970), 94–100.3. Objdve Measurements: ‘The Rheological Evaluation of Semisolids’, by L. H. Block and P. P. Lamy (Duquesne Univ. Pittsburgh, and Univ. of Maryland, Baltimore, Md., U. S. A.),J. Soc. Cosmet. Chem.21 (1970), 645–660.4. Factors Affecting Texture: ‘Comparison of Tennet Curd Tension with Undenatured Whey Protein as a Measure of Heat Treatment’, by U. S. Ashworth and Joseph Nebe (Washington State Univ., Pullman, Wash. 99163, U. S. A.),J. Dairy Sci.53 (1970), 415–419.4. Factors Affecting Texture: ‘Gelation Temperatures of Starch as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and Some Other Additives’, by S. Y. Gersma (Technical Univ. Delft, Julianalaan 67, Delft, Netherlands),Stärke22 (1970), 3–9.4. Factors Affecting Texture: ‘Disodium Dihydrogen Pyrophosphate Blanch and the Texture of French Fries’, by A. S. Jaswal (Res. Prod. Counc., Frederickton, New Brunswick, Canada),Am. Potato J.47 (5) (1970), 145–7.4. Factors Affecting Texture: ‘Nonstarch Polysaccharides and the Texture of French Fried Potatoes’, by A. S. Jaswal (Res. Prod. Counc., Fredericton, New Brunswick, Canada),Am. Potato J.47 (1970), 311–316.4. Factors Affecting Texture: ‘Food Processing Characteristics of Soybean 11S and 7S Proteins. I. Effect of Difference of Protein Components Among Soybean Varieties on Formation of Tofu‐Gel’, by K. Saio, M. Kamiya, and T. Watanabe (Food Res. Inst., Ministry of Agric. and Forestry, Japan),Agr. Biol. Chem.33 (1969), 1301–8.4. Factors Affecting Texture: ‘Modifying the Texture of Processed Apple Slices’, by R. C. Wiley and Y. S. Lee (Univ. of Maryland, College Park, Md., U. S. A.),Food Technol.24 (1970), 1168–70.4. Factors Affecting Texture: ‘Factors Influencing the Curd Tension of Rennet Coagulated Milk; Salt Balance’, by J. J. S. Jen and U. S. Ashworth (Washington State Univ., Pullman, Wash., U. S. A.),J. Dairy Sci.53 (1970), 1201–6.4. Factors Affecting Texture: ‘Physical and Chemical Properties of Epimysial Acid‐Soluble Collagen From Meats of Varying Tenderness’, by W. G. Kruggel, R. A. Field, and G. J. Miller (Univ. of Wyoming, Laramie, Wyo., U. S. A.),J. Food Sci.35 (1970), 106–110.4. Factors Affecting Texture: ‘Cream Puffs Prepared with Frozen, Foam‐Spray‐Dried, Freeze‐Dried, and Spray‐Dried Eggs’, by Kaye Funk, Mary E. Zabik, Gisele Charlebois, and Doris M. Downs (Departments of Institution, Administration and Foods and Nutrition, Michigan State Univ., East Lansing, U. S. A.),Cereal Chem.47 (1970), 324–331.4. Factors Affecting Texture: ‘Effects of Amylases and Metals on the Pasting Properties of Wheat Flour, Determined by the Amylograph and by Hagberg’s Falling‐Number Method', by Peter Meredith (Wheat Research Institute, Department of Scientific and Industrial Research, Christchurch, New Zealand),Cereal Chem.47 (1970), 483–491.4. Factors Affecting Texture: ‘Inactivation of Cereal Alpha‐Amylase by Brief Acidification: The Pasting Strength of Wheat Flour’, by Peter Meredith (Wheat Research Institute, Department of Scientific and Industrial Research, Christchurch, New Zealand),Cereal Chem.47 (1970), 492–500.4. Factors Affecting Texture: ‘Effects of Fumigation on Wheat in Storage. I. Physical Measurements of Flour’, by Ruth H. Matthews, C. C. Fifield, T. F. Hartsing, C. L. Storey, and N. M. Dennis (Human Nutrition Res. Div., ARS, USDA, Beltsville, Maryland, U. S. A.),Cereal Chem.47 (1970), 579–586.4. Factors Affecting Texture: ‘Effects of Fumigation on Wheat in Storage. II. Physical and Eating Qualities of Breads and Rolls’, by Ruth H. Matthews, C. C. Fifield, and T. F. Hartsing (Human Nutrition Res. Div., ARS, USDA, Beltsville, Maryland, U. S. A.),Cereal Chem.47 (1970), 587–591.4. Factors Affecting Texture: ‘Gelation Phenomena of Soybean Globulins. I. Protein‐Protein Interactions’, by N. Catsimpoolas and E. W. Meyer (Protein Res. Lab., Central Soya‐Chemurgy Div., Chicago, Illinois 60639, U. S. A.),Cereal Chem.47 (1970), 559–570.4. Factors Affecting Texture: ‘Barley Starch. IV. A Study of the Cooking Viscosity Curves of Twelve Barley Genotypes’, by K. J. Goering, Robert Eslick, and Bernice DeHaas, (Montana State Univ., Bozeman, Mont. 59715, U. S. A.),Cereal Chem.47 (1970) 592–596.4. Factors Affecting Texture: ‘The Effect of Muscle Excision Before the Onset of Rigor Mortis on the Palatibility of Beef’, by G. R. Schmidt and K. V. Gilbert (The Meat Industry Res. Inst. of New Zealand, Hamilton, New Zealand),J. Food Technol.5 (1970), 331–338.4. Factors Affecting Texture: ‘Relation Between pH and Tenderness in Cooked Muscle’, by Christine L. Miles and R. A. Lawrie (Food Science Laboratories, Dept. of Applied Biochemistry and Nutrition, Univ. of Nottingham, Sutton Bonington, Loughborough, Leics., England),J. Food Technol.S (1970), 325–330.4. Factors Affecting Texture: ‘Rigor

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00588.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY