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An instrument for measuring the hardness of fats and waxes
Author(s) -
Lovegren N. V.,
Guice W. A.,
Feuge R. O.
Publication year - 1958
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02640545
Subject(s) - brinell scale , wax , hardness , vickers hardness test , indentation hardness , materials science , metallurgy , composite material , microstructure , ultimate tensile strength
Summary Heretofore a good method for measuring the hardness of fats and waxes has not been available. Instruments currently used to measure hardness (not consistency) are relatively inaccurate and give results based on an arbitrary scale. A new instrument and technique have been devised for measuring the hardness of fats and waxes. They are essentially an adaptation of the Brinell hardness test used for metal and alloys. In determining the hardness of a fat or wax, a perfectly round steel ball having a diameter as small as 0.1250 in. or as large as 0.5000 in. is pressed with a force of 200 g. to about 6 kg. onto the surface being tested. The hardness index, in terms of kilograms per square centimeter, is determined from the slight impression produced. The index is relatively independent of ball size, test load, and other test conditions, provided these are confined to certain ranges. Hardness indices have been determined for products ranging from poorly tempered cocoa butter to rosin. Differences in hardness observed have varied over 1500‐fold. The hardness of cocoa butter has been found to vary over seven‐fold, depending on thermal history.