Details
| Translated title of the contribution | Standardized measuring of textures: Determining optimized parameters for measuring the texture of vegetables |
|---|---|
| Original language | Multiple languages |
| Pages (from-to) | 211-218 |
| Number of pages | 8 |
| Journal | Applied rheology |
| Volume | 7 |
| Issue number | 5 |
| Publication status | Published - 1 Oct 1997 |
Abstract
In this study, parameters were determined for measuring the texture of cooked potatoes, beans, and carrots. Comparative texture measurements on cooked potatoes were conducted using a pressure piston, a Warner-Bratzler shearing blade, and a Kramer shear press. Besides the compression measurements, the Kramer shear press was most suitable for obtaining reproducible measurements. Crosshead speeds yielding the lowest coefficients of variation for texture measurements with the Kramer shear press were 50 mm/min for potato cubes and balls, 200 mm/min for beans, and 150 mm/min for carrots.
ASJC Scopus subject areas
- Materials Science(all)
- Physics and Astronomy(all)
- Condensed Matter Physics
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In: Applied rheology, Vol. 7, No. 5, 01.10.1997, p. 211-218.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Standardisierte Texturmessung
T2 - Ermittlung optimierter MeBparameter zur Texturmessung von Gemilse
AU - Werlein, Hans Dieter
AU - Watkinson, Brita M.
PY - 1997/10/1
Y1 - 1997/10/1
N2 - In this study, parameters were determined for measuring the texture of cooked potatoes, beans, and carrots. Comparative texture measurements on cooked potatoes were conducted using a pressure piston, a Warner-Bratzler shearing blade, and a Kramer shear press. Besides the compression measurements, the Kramer shear press was most suitable for obtaining reproducible measurements. Crosshead speeds yielding the lowest coefficients of variation for texture measurements with the Kramer shear press were 50 mm/min for potato cubes and balls, 200 mm/min for beans, and 150 mm/min for carrots.
AB - In this study, parameters were determined for measuring the texture of cooked potatoes, beans, and carrots. Comparative texture measurements on cooked potatoes were conducted using a pressure piston, a Warner-Bratzler shearing blade, and a Kramer shear press. Besides the compression measurements, the Kramer shear press was most suitable for obtaining reproducible measurements. Crosshead speeds yielding the lowest coefficients of variation for texture measurements with the Kramer shear press were 50 mm/min for potato cubes and balls, 200 mm/min for beans, and 150 mm/min for carrots.
UR - http://www.scopus.com/inward/record.url?scp=0031247044&partnerID=8YFLogxK
U2 - 10.2478/arh-1997-070506
DO - 10.2478/arh-1997-070506
M3 - Article
AN - SCOPUS:0031247044
VL - 7
SP - 211
EP - 218
JO - Applied rheology
JF - Applied rheology
SN - 1430-6395
IS - 5
ER -