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A SINUSOIDAL COMPRESSION SYSTEM TO STUDY RHEOLOGICAL PROPERTIES OF FOODS IN THE TRANSIENT STATE
Author(s) -
SALE P.,
NOEL Y.,
LASTEYRAS A.,
OLEON C.
Publication year - 1984
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.1745-4603.1984.tb00372.x
Subject(s) - rheology , materials science , compression (physics) , transducer , transient (computer programming) , transient state , displacement (psychology) , deformation (meteorology) , composite material , sample (material) , acoustics , engineering , electrical engineering , computer science , thermodynamics , physics , psychology , psychotherapist , operating system
A testing device specially designed to study rheological properties of meats and their relation to tenderness is described. Samples are submitted to a sinusoǐdal compression during 1 to 2 cycles with recovery delay of 0 to 10 s at frequencies between 0.05 and 25 Hz so that deformation rates thus attained overlapped those of chewing. The compression can be regulated between 10 and 90%, and adjusted to initial sample height from 3 to 30 mm. Sample strength is measured by a force quartz transducer connected to a high speed data acquisition and storage system, versus the deforming tool displacement whose specific law is given.