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EVALUATION OF SOME TEXTURAL PROPERTIES OF FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINE
Author(s) -
SHAMA F.,
SHERMAN P.
Publication year - 1973
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.1745-4603.1973.tb00846.x
Subject(s) - universal testing machine , texture (cosmology) , compression (physics) , compression test , computer science , materials science , mathematics , composite material , artificial intelligence , ultimate tensile strength , image (mathematics)
. Analysis of published chewing force patterns indicates that the ‘first bite’ involves an approximately linear application of force. The Instron Universal Testing Machine also offers a linear pattern of force application making it possible to obtain information about textural properties identified during the ‘first bite’ from force‐compression tests. However, the data obtained in such tests are influenced not only by the applied force but also by the rate at which it is applied. Both variables must be taken into account when analysing the data, since the applied force in chewing and also the rate of force application depend on the textural characteristics of the food being evaluated. Based on a correlation of sensory responses with instrumental force‐compression‐rate of force application data, a procedure is described for establishing the mechanical force conditions that should be used in Instron tests so that they simulate those associated with the sensory evaluation.