Evaluation of numerical algorithms for the instrumental measurement of bowl-life and changes in texture over time for ready-to-eat breakfast cereals

被引：16

作者：

Gregson, CM

机构：

[1] Firmenich Inc, Appl Res, Princeton, NJ 08543 USA

[2] Rutgers State Univ, Cook Coll, Dept Food Sci, CAFT, New Brunswick, NJ 08903 USA

[3] Rutgers State Univ, Cook Coll, Dept Food Sci, NJNSCORT, New Brunswick, NJ 08903 USA

来源：

JOURNAL OF TEXTURE STUDIES | 2002年 / 33卷 / 06期

关键词：

D O I：

10.1111/j.1745-4603.2002.tb01364.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cornflakes were immersed in milk, rapidly drained and compressed in a TA.XT2i texture analyser (Stable Micro Systems, UK)fitted with an Ottawa Cell. The data were analyzed numerically yielding nine instrumental crispness Parameters. Bowl-life was determined using an untrained sensory panel. Three models (Weibull, exponential and modified exponential) successfully modeled the change in mechanical properties as a function of immersion time. An instrumental method of measuring bowl-life is described that measures peak force at a range of immersion times and models the data with the Weibull equation. This method may be a valuable asset to the breakfast cereals industry.

引用

页码：505 / 528

页数：24

共 29 条

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