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A CRITICAL STUDY AND IMPROVEMENT OF THE CHEESE CURD TORSIOMETER 2
Author(s) -
GERVAIS A.,
VERMEIRE D.
Publication year - 1983
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.1745-4603.1983.tb00332.x
Subject(s) - inflection point , transducer , elasticity (physics) , exponential function , mathematics , approximation error , viscosity , mathematical analysis , algorithm , materials science , acoustics , physics , composite material , geometry
The Scott Blair cheese torsiometer designed in the late 60's was rendered automatic by combining an angular transducer with the stress measuring system. A linear transducer was used to verify that the device had sinusoidal movement. The absolute error of the improved system was 3 times lower than that of the original. Gelification kinetics were determined with the automated version. We report an example in which experimental points could be fitted to the Scott Blair model as well as to the Douillard equation (the former is biphasic with an inflection point, and the latter describes a simple exponential curve). In both cases, the standard error of estimation was smaller than or equal to the absolute error of the torsiometer. Even the automated version cannot measure the phase difference between stress and strain with the required precision. Thus, neither the viscosity or elasticity modulus can be determined.