Measurement of consistency of reconstituted instant potato flakes

Voisey, Peter W.; Dean, Paul

doi:10.1007/bf02861719

Cited by 11 publications

(5 citation statements)

References 3 publications

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“…A better solution is to use a recorder with a slow pen response. This was demonstrated in mixing dough in a pin-type mixer using different recorders ( Figure 9) and has been reported for the Mixograph (Voisey et al, 1966b(Voisey et al, , c, f, 1967bVoisey and Miller, 1970), the Farinograph (Voisey et al, 1966e, 1970c, other mixers (Voisey and Nunes, 1968;Voisey and deMan, 1970b;) and a food grinder (Voisey and deMan, 1970a).…”

Section: K General Considerations In Recording Torquesupporting

confidence: 62%

“…An accurate measurement can be achieved (e.g. within 0.1 rpm) using an electro-magnetic pulse generator ($30) whose output is shown on a digital counter ($350) (Voisey et al, 1970c;Voisey and deMan, 1970b).…”

Section: Deformation Mechanismsmentioning

confidence: 99%

“…Similarly, a household mixer (Model K5A, Hobart Manufacturing Co.) was converted to a 'Food Technologist's Recording Viscometer' by mounting the bowl on a spindle prevented from rotating by a beam type transducer ( Figure 19C,D). This unit was used to record the consistency of whipped toppings, egg albumen, cake mixes, and other food products (Voisey and deMan, 1970b). It has been demonstrated that instant potatoes can be graded with this instrument (Voisey and Dean, 1970).…”

Section: F Measurement Of Mixing Bowl Reactionmentioning

confidence: 99%

“…A typical illustration is an extruder (Prep Center C. W. Brabender) which can be converted in the same manner as the Farinograph (Figure 22A, B) using a transducer to record the torque on the motor. Another application is in the use of a household (or commercial) food grinder to record the torque and energy needed to compress, stretch, shear and extrude foods (Voisey and deMan, 1970a). A transmission type transducer was used in this case ( Figure 22C and D).…”

Section: J Other Applications Of Torque Transducersmentioning

confidence: 99%

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Modernization of Texture Instrumentation *

Voisey¹

1971

Journal of Texture Studies

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The use of electronic instruments to record force and deformation in objective texture measurements is reviewed to point out that much equipment is available for that purpose and to indicate some of the problems associated with its use. Electronic transducers are universally applicable to texture measuring systems and can give precise measurements with a high degree of resolution. Several examples of modernized texture instruments are described to demonstrate different methods of approach. Special purpose or 'universal units' can be developed. It is concluded that force and deformation can be recorded by electronic techniques in any textural test but that the interpretation of the data is the major problem.

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Section: K General Considerations In Recording Torquesupporting

confidence: 62%

Section: Deformation Mechanismsmentioning

confidence: 99%

Section: F Measurement Of Mixing Bowl Reactionmentioning

confidence: 99%

Section: J Other Applications Of Torque Transducersmentioning

confidence: 99%

See 2 more Smart Citations

Modernization of Texture Instrumentation *

Voisey¹

1971

Journal of Texture Studies

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“…'Compressibility' and 'recovery' were apparently related to 'doughiness', 'chewiness', 'springiness' and 'elasticity'. Voisey and Dean (1971) rigged a domestic type-mixer (Model K5A, Hobart Mfg. Co., Ltd., Troy, Ohio) so that the mixing torque was recorded versus time on a stripchart during mixing of reconstituted instant potato flakes.…”

Section: Miscellaneous Typesmentioning

confidence: 99%

Application of Texture Profile Analysis to Instrumental Food Texture Evaluation*

Breene¹

1975

Journal of Texture Studies

215

132

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Although the Texturometer was used in establishing the GF objective Texture Profile Analysis (TPA) of foods, it has been largely supplanted by the Instron. The Instron GF TPA parameters have been determined for the most part by the original Texturometer procedures. Some workers have chosen to measure only one or several of the GF TPA parameters; others have added new ones. Changes proposed to make parameter names more descriptive have not been universally adopted. Testing conditions (crosshead and chart speed, % deformation, etc.) have varied considerably and have often been poorly described. Multiple point non‐GF TPA has been performed on foods using homemade as well as commercial instruments, e.g., Instron, Ottawa Texture Measuring System. Major shortcomings of studies involving TPA include poor experimental design, absence or improper use of statistical analysis and incomplete description of experimental materials and testing conditions. Despite certain shortcomings, TPA (GF or non‐GF) via interpretation of stress‐strain curves is, and will continue to be, extremely useful in evaluating the textural quality of foods, particularly when parameters can be correlated with sensory assessments.

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Texture of canned potatoes: Use of new objective methods to separate the attributes of mouthfeel and breakdown

Woodman

Warren

1972

J Sci Food Agric

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New methods are described for the objective assessment of mouthfeel (mealiness) using a Kramer Shear Press and for the amount of breakdown by sedimentation of sloughed tissue. Their application to several hundred samples of canned potatoes is reported. These objective methods correlate significantly (P < 0.001) with their subjective counterparts and demonstrate a clearer separation of mouthfeel and breakdown than do subjective methods. Examination of partial correlation coefficients indicates that mouthfeel is more significantly related to the specific gravity of the raw material than is breakdown. In separate experiments, late planting was shown to affect mouthfeel but not breakdown and the addition of calcium chloride to affect breakdown whilst leaving mouthfeel unaltered. Evidence is presented that mouthfeel is a rheological property controlled primarily by solids content; in contrast breakdown is interpreted as a failure of intercellular adhesion.

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Measurement of consistency of reconstituted instant potato flakes

Cited by 11 publications

References 3 publications

Modernization of Texture Instrumentation *

Modernization of Texture Instrumentation *

Application of Texture Profile Analysis to Instrumental Food Texture Evaluation*

Texture of canned potatoes: Use of new objective methods to separate the attributes of mouthfeel and breakdown

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