摘要:

AbstractAn engineering approach is presented to the evaluation of forces of mastication. An analysis of the force direction on the teeth is given. Applications of the results are shown to artificial teeth in their placement in a complete denture and in the design of their occlusal surfaces.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00269.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractRehydration procedure had a significant effect on microscopic appearance, manner of liquid release on mechanical chewing, numerical values for the mechanical parameters of texture, correlations between objective measurements (Warner‐Bratzler Tenderometer, Kramer Shear Press and General Foods Texturometer) and the ability of instrumental measurements to show grade and cooking level effects. To a lesser extent, it also affected residual errors and coefficients of variation. As compared to cold distilled water, rehydration in warm 1% NaCl appeared to toughen the meat fibers while allowing more water to be absorbed intrafibrally. This water did not release easily on mechanical chewing. Overnight equilibration of drained samples increased the diameter of meat fibers, roughness of those rehydrated in the hot salt solution and smoothness of those rehydrated in cold distilled water. Best approximation to the microscopic appearance of fresh cooked beef was obtained by 20 min rehydration in room temperature distilled water followed by overnight equilibration in the refrigerator. This procedure also offered good differentiation of meat grade and cooking time effects by instrumental texture measurement

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00270.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractTheoretical basis is presented for determining Poisson's ratio in uniaxial compression tests of cylindrical specimens. A simplified measurement technique and instrumentation for obtaining the required parameters are described in detail. Experimental data for Centennial sweet potato flesh at 72°F and four moisture contents are provided and analyzed to give the time dependent master curve and the time‐moisture shift factor; thus, the time and moisture influenced viscoelastic property of Poisson's ratio is completely specifi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00271.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractBone conducted chewing sounds picked up by a specially designed device were recorded from three different facial bony locations in two age and sex matched groups of subjects with natural and artificial dentitions. Frequency spectrographic analysis revealed that, although the sounds were louder in subjects with natural dentition, crisp and soggy textures could be equally well differentiated by their noise levels in both groups. The use of a denture adhesive restored the chewing noise of denture wearers to that observed in the natural dentition group. There was a marked degree of mechanical impedance in the transmission of sound from the site of masticatory impact to distant cranial points. Breakdown of particle size during chewing was accompanied by declines in noise levels.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00272.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractA nondestructive resonance technique for measuring the textural qualities of apple fruit was evaluated. The resonance frequency,f, and the mass,m, were measured on each intact fruit, and a factor,f2m, was computed. This resonance factor,f2m, directly reflected the elastic properties of the fruit flesh and correlated significantly with sensory judgements of apple firmness during harvest. The dynamic resonance test is not as reliable an index of sensory firmness as the pressure test, but it has the advantage of being nondestructive.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00273.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractMyosin A and myosin B gels formed by heating exhibited similar binding abilities as measured by the breaking energy, but different physical properties. At equivalent concentrations, myosin A gels exhibited smaller values for the Young's modulus of elasticity and larger values for strain at the breaking point. It was inferred from the results of a simple model experiment that in sausage manufacture the physical properties of the heat set minced meat gel are of the myosin B type when no pyrophosphate is present, and similar to the myosin A type when pyrophosphate is added. In the latter case, the contribution of actin may be significant. The binding quality of the heat set myosin B gel increased with myosin concentration. Hence, the binding quality of sausage should be influenced by the myosin B content of meat.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00274.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractThis paper reports histological observations on blanched and unblanched summer squash tunnel frozen at different rates. The detected textural damage consisted of detached cell layers, cell tearings, cavities, and various changes in the cytoplasm, nucleous, and starch granules. The number and extent of these damages increased as the freezing rate decreased. Blanching made the tissue more sensitive to freezing damage. With 5 mm thick slices, the critical freezing time is less than 15 min at ‐ 35

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00275.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractObjective techniques for measuring the textural characteristics of baked beans were compared with sensory analysis. The Kramer shear‐compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested. The objective results were highly correlated with each other and with sensory ratings for hardness and cohesiveness. It was concluded that the selection of an objective test could, therefore, be based on practical considerations and the equipment at han

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00276.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY

摘要:

AbstractIce creams with different ‘stand‐up’ characteristics have been prepared using the same basic mix but without emulsifiers. This has been achieved by allowing the gelatin stabiliser to compete for the oil‐water interfaces in the emulsion yielding mixes of varying emulsion stability. The emulsion stability varies according to the ratio of gelatin to milk protein present at the homogenisation stage and shows a minimum which corresponds to ice creams with maximum stand‐up. The data provides an independent check of the theory of Kloser and Kenney in mixes not containing lipid em

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1971.tb00277.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.tb00278.x

出版商:Blackwell Publishing Ltd    

年代:1971

数据来源: WILEY