ABSTRACT The action of the shear‐compression cell on nine foods was observed through a clear plastic wall installed in the cell. The results confirm that it is incorrect to assume that the peak force always reflects the shear strength of the food. Rupture was generally indicated by a change in the slope of the force‐deformation curve. The mnner of sample rupture is diverse and complex, and is affected by the food properties and the way these change during compression. Rupture occurs in a progressive manner; the progression is affected by the properties of the tested food and the cell action, an important coneideration in interpreting the resulting curves. Several aspects that affect the interpretation of the force‐deformation curves fmm this and other empirical test cells are discussed. It is concluded that a direct observation of the mode of action of test cells on the food is a valuable aid to interpreting the results.
Journal of Texture Studies – Wiley
Published: Mar 1, 1977
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