Two instrumental imitative methods simulating the manual operation of spreading were developed. Both methods make use of the Instron Machine: one is based on prototype cell (PSC) and the other involves the manual spreading of a known volume of product and recording of the force used. Various spreadable products were tested under different operating conditions. Results allow a clear differentiation among the tested products. Data obtained from the two methods show high correlations (significant at P < 0.05) with data obtained from penetration methods that make use of probe, plunger, and cone. The newly developed methods show, under most test conditions, high correlations (significant at P < 0.05) with sensory results.

Development of Two Imitative Methods of Spreadability Evaluation and Comparison with Penetration Tests / C. Pompei, E. Casiraghi, M. Lucisano, B. Zanoni. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - 53:2(1988), pp. 597-602.

Development of Two Imitative Methods of Spreadability Evaluation and Comparison with Penetration Tests

C. Pompei
Primo
;
E. Casiraghi
Secondo
;
M. Lucisano
Penultimo
;
1988

Abstract

Two instrumental imitative methods simulating the manual operation of spreading were developed. Both methods make use of the Instron Machine: one is based on prototype cell (PSC) and the other involves the manual spreading of a known volume of product and recording of the force used. Various spreadable products were tested under different operating conditions. Results allow a clear differentiation among the tested products. Data obtained from the two methods show high correlations (significant at P < 0.05) with data obtained from penetration methods that make use of probe, plunger, and cone. The newly developed methods show, under most test conditions, high correlations (significant at P < 0.05) with sensory results.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/176897
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