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EVALUATION OF NUMERICAL ALGORITHMS FOR THE INSTRUMENTAL MEASUREMENT OF BOWL‐LIFE AND CHANGES IN TEXTURE OVER TIME FOR READY‐TO‐EAT BREAKFAST CEREALS
Author(s) -
GREGSON C. M.,
LEE T.C.
Publication year - 2002
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.1745-4603.2002.tb01364.x
Subject(s) - weibull distribution , exponential function , analyser , materials science , algorithm , texture (cosmology) , mathematics , statistics , computer science , mathematical analysis , artificial intelligence , physics , optics , image (mathematics)
Cornflakes were immersed in milk, rapidly drained and compressed in a TA. XT2i texture analyser (Stable Micro Systems, UK) fitted with an Ottawa Cell. The data were analyzed numerically yielding nine instrumental crispness parameters. Bowl‐life was determined using an untrained sensory panel. Three models (Weibull, exponential and modified exponential) successfully modeled the change in mechanical properties as a function of immersion time. An instrumental method of measuring bowl‐life is described that measures peak force at a range of immersion times and models the data with the Weibull equation. This method may be a valuable asset to the breakfast cereals industry.