Texture measurement

Fleeter, F., Oingerdlssen, N., and Hartmann, C., "The Eyaluation of Surface Texture Measurements on Organic Coatings", 13th International Conference in Organic Coatings Science and Technology. 

Texture measurements Texture of canned carrots was measured using Instron Universal Testing Machine (Model 1011) fitted with Kramer shear cell. Thirty grams of drained carrot cubes were evenly placed in the Kramer shear cell and were compressed, sheared and extruded using a crosshead speed of 100 mm/min. Each measurement was repeated 10 times and the mean was used to express the firmness of carrot cubes in Newton(N). 

If the smeared image of a point-reflection on the meridian is unimodal, the orientation distribution g([Pg.215]

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 ... 

H2.1 General Compressive Measurements H2.2 Textural Measurements with Special Fixtures H2.3 Texture Profile Analysis... 

Basic Protocol 1 Textural Measurements Using a Puncture Probe or a Cone... 

Basic Protocol 2 Textural Measurements Using Wamer-Bratzler, Kramer, or... 

Basic Protocol 3 Textural Measurements Using Back Extrusion H2.2.8... 

TEXTURAL MEASUREMENTS USING A PUNCTURE PROBE OR A CONE PENETROMETER... 

Textural Measurements with Special Gf Maximum stress at failure Pa... 

TEXTURAL MEASUREMENTS USING WARNER-BRATZLER, KRAMER,... 

There are four main procedures for measuring the texture of food empirical, imitative, fundamental, and ideal (Bourne, 1982). Of these procedures, empirical tests are the most frequently used in textural measurement however, they are poorly defined (Bourne, 1982). The protocols provided in this unit are all empirical tests. 

Bourne, M.C. 1976. Interpretation of force curves from instrumental texture measurements. In Rheology and Texture In Food Quality (J.M. deMan, RW. Voisey, V.F. Rasper, and D.W. Stanley, eds.) pp. 355-381. AVI Publishing Company, Westport, Conn. 

Bourne, M.C. 1979. Theory and application of the puncture test in food texture measurement. In Food Texture and Rheology (P. Sherman, ed.) pp. 95-142. Academic Press, New York. 

A good overview of the methods available for textural measurements. 

A helpful paper on the use of puncture probes for textural measurements of agricultural products. 

It is difficult to know what type of test to use to measure perceived texture without knowledge of the sensory cues used by human subjects. The types of instrumental tests currently available for texture measurement fall broadly into three groups fundamental, empirical and imitative. These methods have been reviewed recently11 13, and detailed discussion of available tests is not within the scope of this chapter, although their relevance in measuring perceived texture will be considered. 

Szezesniak, A.S. (1987). Correlating sensory with instrumental texture measurements - an overview of recent developments. J. Texture Studies 18, 1-15. 

Kilcast, D. and Eves, A. (1993). Modem methods of texture measurement. In Instrumentation and sensors for the food industry, (ed.) Kress-Rogers, E. Butterworth and Heinemann. pp 349-372. 

Eves, A. (1990). Physiological methods of food texture measurement PhD. Thesis, University of Reading. 

The system response is texture measured as the pressure in milligrams required to puncture the patty in a standardized setup. The response was obtained by replicating trials. The complete 56 coefficients regression model is obtained by multiplying each member in a seven-coefficient model for the mixture composition. 

This paper is a brief review of original basic engineering research in morphological analysis applied to particle characterization which has been conducted during the last 20 years at the University of Iowa, Center for Particulate Material Processing Sciences. The topics discussed include definitions, theory, instrumental and experimental aspects of size, shape and texture measurements of particulate material. 

The first chapter (Chapter 10) in the section on catalyst characterization summarizes the most common spectroscopic techniques used for the characterization of heterogeneous catalysts, such as XPS, Auger, EXAFS, etc. Temperature programmed techniques, which have found widespread application in heterogeneous catalysis both in catalyst characterization and the simulation of pretreatment procedures, are discussed in Chapter 11. A discussion of texture measurements, theory and application, concludes the section on the characterization of solid catalysts (Chapter 12). 

Because most foods are complex disperse systems, there are great difficulties in establishing objective criteria for texture measurement. It is also difficult in many cases to relate results obtained by instrumental techniques of measurement to the type of response obtained by sensory panel tests. 

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.

Texture-measuring instmments can be classified according to their use of penetration, compression, shear, or flow. 

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