00000nam 2200000zi 4500 9.927878 CaOODSP 20231003105823 m o d f cr |n||||||||| 230928e197612##oncoda ob f000 0 eng d CaOODSP eng rda CaOODSP n-cn--- A58-4/631E-PDF Voisey, Peter W., author. Factors affecting the multiblade shear cell test of spaghetti texture / Peter W. Voisey, E. Larmond, R. Wasik. Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, December 1976. 1 online resource (iii, 51 pages) : photographs, charts, illustrations. text txt rdacontent computer c rdamedia online resource cr rdacarrier Contribution ; no. 631. "Report Number: 7008-691." Includes bibliographical references (page 48). "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. Food texture Canada. Food Canada Analysis. Aliments Texture Canada. Aliments Canada Analyse. Canada. Agriculture Canada. Engineering Research Service, issuing body. Contribution (Canada. Agriculture Canada. Engineering Research Service) no. 631. (CaOODSP)9.921188 PDF 18.02 MB https://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-631-eng.pdf