ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00947.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00948.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00949.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00950.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00951.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00952.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

AbstractFoods are complex systems exhibiting various degrees of elasticity, viscosity, and plasticity. Because of its complex structure and mechanical behavior, objective measurements of food texture may be influenced by a variety of test conditions, including rate of loading, the magnitude of deformations imposed upon the material, geometry of the loading surface, and localized yielding within the product tested. These sources of variance are discussed. Brief descriptions are given of methods for measuring texture of meats, dairy products, bakery foods, fresh fruits and vegetables, and processed commodities. The paper concludes with a discussion of new techniques for assessing textural qualities of foods based upon an analysis of sound, light transmission, and vibration phenomena.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00953.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00954.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

AbstractThe contributions of oil globule size(dv), emulsifying agent, hydrocolloid stabilizer, and temperature, to the stability of ice cream mix have been investigated.On ageing the mix at 20°C, the oil globules coalesce in one or two stages, depending on the initial size. When this is less than approximately 0.95n, coalescence proceeds rapidly until a critical size is reached. The number of oil globules per unit volume of mix (TV) and variations in holding temperature influence the rate of coalescence at this stage. Subsequent coalescence, which is unaffected byN, proceeds at a much slower rate. Mixes with initial globule sizes exceeding 0.95μshow only this second stage.It is suggested that the sharp reduction in coalescence rate for globules of diameter greater than 0.95μarises from the pronounced increase in the energy barrier to coalescence. Decreasing inter‐facial area with increasing diameter of the globules leads to a more rigid emulsifier layer at the oil‐water interface.Milk protein is the main contributor to stability during slow coalescence. The emulsifier exerts only a synergistic effect.Data are provided to show how the texture of frozen ice cream may be related to the initial size of the globules in the mix from which it is pr

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00955.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

AbstractHow people test foods for firmness without eating them, was studied using 131 respondents and 9 different pairs of foods representing a wide range of firmness. The results were related to correctness of judgment and objective characterization by the Instron machine. Evidence was obtained that the kind of sensory firmness test employed depends on the firmness of the food. Viscosity/ consistency, deformation, puncture, and flexure were used as the degree of ‘firmness’ increased from a low (whipped toppings) to a very high (carrots) le

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00956.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY