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Development of an instrumental test of apple sauce graininess / Peter W. Voisey, Willard P. Mohr.: A58-4/510E-PDF

"Instrumental techniques for measuring the textural properties of apple sauce were examined including the universal cell of the Texture Test System, a newly designed oriface extrusion cell, an electronic recording viscometer and the back extrusion cell of the Ottawa Texture Measuring System. It was concluded that extruding apple sauce through an oriface is not practical to measure graininess of the sauce"--Summary, page [1].

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.922185&sl=0

Publication information
Department/Agency
  • Canada. Agriculture Canada. Engineering Research Service, issuing body.
TitleDevelopment of an instrumental test of apple sauce graininess / Peter W. Voisey, Willard P. Mohr.
Series title
  • Contribution ; no. 510
Publication typeMonograph - View Master Record
Language[English]
FormatDigital text
Electronic document
Note(s)
  • "Report number 7316-510."
  • Includes bibliographical references (page 14-16).
Publishing information
  • Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, February 1975.
Author / Contributor
  • Voisey, Peter W., author.
Description1 online resource (29 pages) : illustrations, charts, photographs.
Catalogue number
  • A58-4/510E-PDF
Subject terms
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