Texture measurable properties

General methodology includes preparation of the solid texture. The measurement techniques may be the application of forces such as pure stress (also strain), shear, or their combinations and the measurement of the resistance to this procedure (Table III). Also used are special methods such Table III. Measurable Properties of Texture... 

An Instron Testing System (Model 1122), fitted with a 10 cm six-wire grid (Ottawa Texture measuring system, OTMS cell) was used to determine rheological properties. A loading rate of 50 mm/min and a chart speed of 500 mm/min resulted in a well defined force-deformation curve. Force at the bioyield point and the area under the curve were calculated. These values were then converted into maximum stress, work and specific work values ... 

Rheological studies of milk fat and butter are concerned mainly with objectively measuring spreadability and texture-related properties. Large... 

Figure 8-22 Rate of Shear Dependence of the Viscosity of Two Newtonian Fluids. Source From R Sherman, Structure and Textural Properties of Foods, in Texture Measurement of Foods, A. Kramer and A.S. Szczesniak, eds., 1973, D. Reidel Publishing Co.

Dobraszczyk, B.J., and Vincent, J.F.V. (1999). Measurement of mechanical properties of food materials in relation to texture the materials approach. In A.J. Rosenthal (ed.). Food Texture Measurement and Perception, Aspen Publishers, Gaithersburg, MD, pp. 99-151. 

Texture perception is briefly discussed, and pitfalls in relating sensory perceived texture to instrumentally measured properties are pointed out. 

Following Scott Blair s (11) classification of instruments for the study of texture, the instruments for measuring the flow properties of fluid foods can be classified into the categories (1) fundamental, (2) empirical, and (3) imitative. Fundamental tests measure well defined properties utilizing geometries that are amenable to analysis of fluid flow. Empirical tests measure parameters that are not clearly defined, but the parameters have been shown to be useful from past experience. Imitative tests measure properties under test conditions similar to those in practice (11) ... 

Texture due to the manufacturing process can also influence the crack growth resistance and fracture toughness as shown in Table 6 [24], Alignment of pores and elongated grains produces both crystallographic texture and macro-textures that influence the measured properties. 

As we have seen, the orientation of crystallites in a thin film can vary from epitaxial (or single crystalline), to complete fiber texture, to preferred orientation (incomplete fiber texture), to randomly distributed (or powder). The degree of orientation not only influences the thin-film properties but also has important consequences on the method of measurement and on the difficulty of identifying the phases present in films having multiple phases. 

The present review shows how the microhardness technique can be used to elucidate the dependence of a variety of local deformational processes upon polymer texture and morphology. Microhardness is a rather elusive quantity, that is really a combination of other mechanical properties. It is most suitably defined in terms of the pyramid indentation test. Hardness is primarily taken as a measure of the irreversible deformation mechanisms which characterize a polymeric material, though it also involves elastic and time dependent effects which depend on microstructural details. In isotropic lamellar polymers a hardness depression from ideal values, due to the finite crystal thickness, occurs. The interlamellar non-crystalline layer introduces an additional weak component which contributes further to a lowering of the hardness value. Annealing effects and chemical etching are shown to produce, on the contrary, a significant hardening of the material. The prevalent mechanisms for plastic deformation are proposed. Anisotropy behaviour for several oriented materials is critically discussed. 

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

Texturization is not measured directly but is inferred from the degree of denaturation or decrease of solubility of proteins. The quantities are determined by the difference in rates of moisture uptake between the native protein and the texturized protein (Kilara, 1984), or by a dyebinding assay (Bradford, 1976). Protein denaturation may be measured by determining changes in heat capacity, but it is more practical to measure the amount of insoluble fractions and differences in solubility after physical treatment (Kilara, 1984). The different rates of water absorption are presumed to relate to the degree of texturization as texturized proteins absorb water at different rates. The insolubility test for denaturation is therefore sometimes used as substitute for direct measurement of texturization. Protein solubility is affected by surface hydrophobicity, which is directly related to the extent of protein-protein interactions, an intrinsic property of the denatured state of the proteins (Damodaran, 1989 Vojdani, 1996). 

Catalyst characterization - Characterization of mixed metal oxides was performed by atomic emission spectroscopy with inductively coupled plasma atomisation (ICP-AES) on a CE Instraments Sorptomatic 1990. NH3-TPD was nsed for the characterization of acid site distribntion. SZ (0.3 g) was heated up to 600°C using He (30 ml min ) to remove adsorbed components. Then, the sample was cooled at room temperatnre and satnrated for 2 h with 100 ml min of 8200 ppm NH3 in He as carrier gas. Snbseqnently, the system was flashed with He at a flowrate of 30 ml min for 2 h. The temperatnre was ramped np to 600°C at a rate of 10°C min. A TCD was used to measure the NH3 desorption profile. Textural properties were established from the N2 adsorption isotherm. Snrface area was calcnlated nsing the BET equation and the pore size was calcnlated nsing the BJH method. The resnlts given in Table 33.4 are in good agreement with varions literature data. 

These results are very encouraging. They do, however, emphasize the need to measure flowing bubble texture and surfactant properties independently before rigorous experimental tests of detailed theories can be made. 

The chemical compositions of the samples were obtained by ICP in a Varian 715-ES ICP-Optical Emission Spectrometer. Powder X-ray diffraction was performed in a Philips X pert diffractometer using monochromatized CuKa. The crystallinity of the zeolites was obtained from the intensity of the most intense reflection at 23° 20 considering the parent HZ5 sample as 100% crystalline. Textural properties were obtained by nitrogen physisorption at -196°C in a Micromeritics ASAP 2000 equipment. Surface areas were calculated by the B.E.T. approach and the micropore volumes were derived from the corresponding /-plots. Prior to the adsorption measurements the samples were degassed at 400°C and vacuum overnight. 

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