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Adaptation of lnstron to Determine the Surface Tension of Ice Cream Mix
Author(s) -
WITTINGER S. A.,
SMITH D. E.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14294.x
Subject(s) - ice cream , surface tension , tension (geology) , materials science , adaptation (eye) , composite material , surface (topology) , mathematics , optics , chemistry , geometry , thermodynamics , physics , food science , ultimate tensile strength
A study was conducted to compare surface tension values measured by the DuNouy Method using the Cahn Electrobalance (an accepted procedure) with a procedure developed for use with an Instron. Surface tension was measured on a standard ice cream mix. Results indicate that the method developed for the Instron gave results which were not only similar to the Cahn Electrobalance procedure but also more precise.