A SINUSOIDAL COMPRESSION SYSTEM TO STUDY RHEOLOGICAL PROPERTIES OF FOODS IN THE TRANSIENT STATE
- 1 June 1984
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 15 (2) , 103-114
- https://doi.org/10.1111/j.1745-4603.1984.tb00372.x
Abstract
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.This publication has 2 references indexed in Scilit:
- COMPRESSION RATES IN THE MOUTHJournal of Texture Studies, 1977
- EVALUATION OF SOME TEXTURAL PROPERTIES OF FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINEJournal of Texture Studies, 1973