KNH 404 Lecture Notes - Lecture 1: Pectin, Penetrometer, Rheology
3 Oct 2018
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Volume: measured by displacement, volumeter: uses seed (usually rapeseeds) displacement, index to volume: comparing volume by measuring the circumference of the product, inkblot: using inked stamp pad, planimeter: traces the outlines of stamps or photos. Specific gravity: ratio of the density of a food or the density of water, temperature sensitive: 1ml/1g at 4c or 39f, brine water to id waxy potatoes. Moisture: succulometer: press fluids, wettability: measure ability to absorb moisture, drying oven method: slow method, karl fischer titrator: homogenize food and titrate fluid, faster method. Warner-braztler shear: measures force required to shear a sample (ex. Shear press: compress, extrude, and shears samples (ex. Compressimeter: measures compressibility, firmness of porous baked products. Penetrometer: measures tenderness by determining distance a cone penetrates a food sample (ex. Percent sag = molded ht unmolded ht / molded ht: the greater the % sag, the more tender the gel. Shortometer: measures force needed to break product (ex.
