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EVALUATION OF THE FIRMNESS OF LEICESTER CHEESE BY COMPRESSION TESTS WITH THE INSTRON UNIVERSAL TESTING MACHINE 1
Author(s) -
CARTER E. J. VER,
SHERMAN P.
Publication year - 1978
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.1745-4603.1978.tb01206.x
Subject(s) - crosshead , universal testing machine , compression (physics) , compression test , materials science , composite material , deformation (meteorology) , barrel (horology) , stress (linguistics) , ultimate tensile strength , linguistics , philosophy , flexural strength
The force‐compression behaviour of Leicester cheese was studied at several crosshead speeds with a table model Instron Universal Testing Machine under normal test conditions, and with a sheet of emery paper or a thin layer of mineral oil between the sample's surfaces and the compressing plates. Simultaneously, cine films were taken of the compression tests. In the first two test situations the deformations were primarily barrel shaped, particularly at temperatures approaching body temperature, whereas in the third test situation the deformation was concave shaped. Cracks appeared in all samples at 20–30% compression. The surface stress‐compression curves did not show a sharp rise in stress after crack initiation, whereas the force‐compression curves showed a sharp increase in force. The relevance of these observations to the sensory evaluation of firmness is discussed.