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METHOD FOR OBTAINING COMPRESSION AND SHEAR COEFFICIENTS OF FOODS USING CYLINDRICAL PUNCHES

METHOD FOR OBTAINING COMPRESSION AND SHEAR COEFFICIENTS OF FOODS USING CYLINDRICAL PUNCHES The force required to puncture a food has been described previously as F=Ka?A+Kp? P++C where A and P are, respectively, the area and perimeter of the punch, C is a constant and Ka and Kp are two coefficients that are properties of the food. This paper describes how the equation can be rearranged for circular punches in a manner that allows the numerical values of the coefficients to be evaluated by a graphical method. A comparison of the numerical values obtained with the new method and those obtained with the older method using rectangular punches showed good agreement when carrots, two varieties of apples, agar gel, margarine, and polystyrene board were used as test materials. The method of deriving coefficients Ka and Kp is relatively easy and the coefficients may be more meaningful than the raw puncture data. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Texture Studies Wiley

METHOD FOR OBTAINING COMPRESSION AND SHEAR COEFFICIENTS OF FOODS USING CYLINDRICAL PUNCHES

Journal of Texture Studies , Volume 5 (4) – Jan 1, 1975

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References (10)

Publisher
Wiley
Copyright
Copyright © 1975 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-4901
eISSN
1745-4603
DOI
10.1111/j.1745-4603.1975.tb01111.x
Publisher site
See Article on Publisher Site

Abstract

The force required to puncture a food has been described previously as F=Ka?A+Kp? P++C where A and P are, respectively, the area and perimeter of the punch, C is a constant and Ka and Kp are two coefficients that are properties of the food. This paper describes how the equation can be rearranged for circular punches in a manner that allows the numerical values of the coefficients to be evaluated by a graphical method. A comparison of the numerical values obtained with the new method and those obtained with the older method using rectangular punches showed good agreement when carrots, two varieties of apples, agar gel, margarine, and polystyrene board were used as test materials. The method of deriving coefficients Ka and Kp is relatively easy and the coefficients may be more meaningful than the raw puncture data.

Journal

Journal of Texture StudiesWiley

Published: Jan 1, 1975

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