MEASUREMENT OF TEXTURAL PROPERTIES OF FOODS WITH A CONSTANT SPEED CONE PENETROMETER
- 1 September 1971
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 2 (3) , 306-315
- https://doi.org/10.1111/j.1745-4603.1971.tb01007.x
Abstract
A constant speed cone penetrometer was used to measure textural properties of a variety of foods. Apparent viscosity and yield value were calculated from the recorded relationships of penetrating force and depth. Good agreement was found between yield values determined by this method and those obtained with a constant weight cone penetrometer.Keywords
This publication has 1 reference indexed in Scilit:
- The measurement of the hardness of margarine and fats with cone penetrometersJournal of Oil & Fat Industries, 1959