Factors affecting the multiblade shear cell test of spaghetti texture / Peter W. Voisey, E. Larmond, R. Wasik.: A58-4/631E-PDF
"Previous reports reviewed methods of measuring cooked spaghetti texture and discussed the development of a multiblade shear cell for the measurement of this quality factor. the cell comprises 10-blades 1.6 mm thick driven at a selected speed into 10 corresponding slots 2.6 mm wide to cut 10 strands of spaghetti. The total force required thus represents the force to cut the spaghetti in 100 places. The concept was to obtain a measure of the average strength of the spaghetti and reduce the number of test replicates required"--Introduction, page 3.
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| Department/Agency | Canada. Agriculture Canada. Engineering Research Service, issuing body. |
|---|---|
| Title | Factors affecting the multiblade shear cell test of spaghetti texture / Peter W. Voisey, E. Larmond, R. Wasik. |
| Series title | Contribution ; no. 631. |
| Publication type | Series - View Master Record |
| Language | [English] |
| Format | Electronic |
| Electronic document | |
| Note(s) | "Report Number: 7008-691." Includes bibliographical references (page 48). |
| Publishing information | Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, December 1976. |
| Author / Contributor | Voisey, Peter W, author. |
| Description | 1 online resource (iii, 51 pages) : photographs, charts, illustrations. |
| Catalogue number |
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| Subject terms | Food texture -- Canada. Food -- Canada -- Analysis. Aliments -- Texture -- Canada. Aliments -- Canada -- Analyse. |
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