Suitability of the Ottawa Pea Tenderometer to assess the quality of raw peas
- 28 June 1986
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 21 (3) , 319-329
- https://doi.org/10.1111/j.1365-2621.1986.tb00411.x
Abstract
This paper gives an account of the relationship obtained between the force readings for samples of peas using the Martin Pea Tenderometer, the Ottawa Pea Tenderometer and the Instron 1140 used with an Ottawa Pea Tenderometer food cell, together with sensory quality of canned and frozen peas and alcohol insoluble solids. The effect of temperature on the readings obtained for the different instruments, and the effect of interchangeability of Ottawa Pea Tenderometer cells and components are also reported together with information concerning the influence of bruising and damage to a sample of peas.Keywords
This publication has 4 references indexed in Scilit:
- MEASUREMENT OF PEA TENDERNESS: V: The Ottawa Pea Tenderometer and its Performance in Relation to the Pea Tenderometer and the FTC Texture Test System*Journal of Texture Studies, 1973
- MEASUREMENT OF PEA TENDERNESS IV. Development and Evaluation of the Test Cell*Journal of Texture Studies, 1972
- MEASUREMENT OF PEA TENDERNESS: III. Field Comparison of Several Methods of Measurement*Journal of Texture Studies, 1972
- MEASUREMENT OF PEA TENDERNESSJournal of Texture Studies, 1971