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A TECHNIQUE FOR ESTABLISHING INSTRUMENTAL CONDITIONS FOR MEASURING FOOD FIRMNESS TO SIMULATE CONSUMER EVALUATIONS *
Author(s) -
VOISEY PETER W.,
CRĚTE RENE
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.tb00849.x
Subject(s) - force transducer , product (mathematics) , mathematics , transducer , agricultural engineering , acoustics , statistics , simulation , computer science , engineering , physics , geometry
. A method is described for measuring the force and the rate at which it is applied to fruits and vegetables by the consumer's hands in judging firmness. Halves of the product were mounted on a force transducer, squeezed and the forces recorded. Preliminary results from an untrained panel indicated that the rates and maximum forces used by males and females are different and depend on the firmness of the product. The data also suggest that the rate of force application in sensory testing is significantly greater than that customarily used in instrumental tests. Limitations of the technique and its potential usefulness in establishing more rational conditions for objective firmness tests are discussed.