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Journal of Texture Studies
WEINBERG, Z.G., Department of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
ANGEL, S., Department of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Minced silvercarp was prepared as cooked loaves containing only various added salts. The loaves were then subjected to stress‐relaxation and tensile strength tests. The various treatments gave different compression forces, relaxation T50% values and tensile strengths. The compression force measurements were closely correlated with tensile strength values. Both compression force and tensile strength might be related to the binding quality (cohesiveness) of the loaves. The relaxation T50% values were not closely correlated with the compression forces nor the tensile strengths, and might be related to the product's viscoelastic properties. Different percent deformation did not have a significant effect on the relative order of the compression force values, but did affect the relaxation T50% values, with larger differences between samples at 25% deformation. Copyright © 1984, Wiley Blackwell. All rights reserved
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STRESS RELAXATION AND TENSILE STRENGTH TESTING OF A PROCESSED FISH PRODUCT
15
WEINBERG, Z.G., Department of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
ANGEL, S., Department of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
STRESS RELAXATION AND TENSILE STRENGTH TESTING OF A PROCESSED FISH PRODUCT
Minced silvercarp was prepared as cooked loaves containing only various added salts. The loaves were then subjected to stress‐relaxation and tensile strength tests. The various treatments gave different compression forces, relaxation T50% values and tensile strengths. The compression force measurements were closely correlated with tensile strength values. Both compression force and tensile strength might be related to the binding quality (cohesiveness) of the loaves. The relaxation T50% values were not closely correlated with the compression forces nor the tensile strengths, and might be related to the product's viscoelastic properties. Different percent deformation did not have a significant effect on the relative order of the compression force values, but did affect the relaxation T50% values, with larger differences between samples at 25% deformation. Copyright © 1984, Wiley Blackwell. All rights reserved
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