Premium
Elasticity coefficients and texture of cooked dried peas
Author(s) -
Crean D. E. C.,
Haisman D. R.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740160810
Subject(s) - elasticity (physics) , texture (cosmology) , standard deviation , coefficient of variation , mathematics , materials science , mineralogy , food science , chemistry , composite material , statistics , computer science , artificial intelligence , image (mathematics)
The elasticity coefficient of peas can be estimated from the distance they bounce when dropped vertically on to an inclined plane. The rebound range is related to the texture of the peas, and the standard deviation of the rebound range is a good measure of variation in the texture of the peas in a batch.