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MEASUREMENT OF PEA TENDERNESS IV. Development and Evaluation of the Test Cell *
Author(s) -
VOISEY PETER W.,
NECKE I. L.
Publication year - 1972
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1972.tb00644.x
Subject(s) - tenderness , shearing (physics) , extrusion , materials science , composite material , load cell , grid , compression (physics) , length measurement , compression test , structural engineering , mathematics , zoology , engineering , geometry , optics , biology , physics
A wire extrusion cell was developed to measure pea tenderness. The area of the cell and the wire grid dimensions affected the readings. The maximum force was linearly related to the total length of the shearing wires and the open area of the grid. Cells could be made interchangeable in testing unsieved peas within 1% or better using economic manufacturing tolerances. Sample temperature, time after harvest and damage to the wires of the test cell had negligible effects on the readings. The effect of variation in compression speed was small and erratic. Sample weight, however, had a marked effect on the results.