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
| Department/Agency | Canada. Agriculture Canada. Engineering Research Service, issuing body. |
|---|---|
| Title | Development of an instrumental test of apple sauce graininess / Peter W. Voisey, Willard P. Mohr. |
| Series title | Contribution ; no. 510 |
| Publication type | Series - View Master Record |
| Language | [English] |
| Format | Electronic |
| 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. |
| Description | 1 online resource (29 pages) : photographs, charts, illustrations. |
| Catalogue number |
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| Subject terms | Applesauce. Compote de pommes. |
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