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A VERSATILE FOOD RHEOMETER
Author(s) -
VOISEY PETER W.,
RANDALL C. J.
Publication year - 1977
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.1745-4603.1977.tb01186.x
Subject(s) - rheometer , viscometer , texture (cosmology) , measure (data warehouse) , consistency (knowledge bases) , deformation (meteorology) , mixing (physics) , rheology , materials science , range (aeronautics) , mechanical engineering , torque , process engineering , engineering drawing , viscosity , computer science , composite material , engineering , artificial intelligence , physics , data mining , thermodynamics , image (mathematics) , quantum mechanics
A new texture test instrument is described that applies linear or rotary deformations, singly or in combination, to food samples. A range of texture test cells and mixing, consistometer or viscometer attachments are adaptable to this apparatus so that many test methods presently used to measure the properties of foods can be performed with the instrument. Different transducers can be installed to detect force, torque, deformation and deformation rate, which are precisely recorded electronically. Environmental and sample temperature controls are built into the equipment. Application of the apparatus is illustrated with measurements of consistency during the formation of wiener emulsions and the rupture property of the wieners.