Summary
A commercial shear press with an electronic amplifier and recorder was used for quality and texture studies of French fried potatoes. A new type of experimental shear press flexion cell is described. Methods are presented for modifying available instruments to facilitate interpretation of multiple-peak shear force curves. Five procedures are listed for interpretation of such curves from non-homogenous food products like French fried potatoes. These are the comparison of the objective curves of substances with known subjectively evaluated textures, the synthesis of similar curves from less complex materials, the dissection and subsequent individual shearing of component textural fragments, an open demonstration shear press combined with rapid photography, and the detailed study of fry time and cooling time curves.
Resumen
Una prensa comercial de presión con un amplificador eléctrico y registrador fue usado para estudiar la calidad y textura de las patatas fritas. Un nuevo tipo prensa experimental de célula de flexión es descrita en este trabajo. Se presentan métodos para modificar instrumentas ya disponibles para facilitar la interpretación de los picos multiples de las curvas de fuerza de la gráfica registrada. Cinco procedimientos se describen para ayudar a interpretar dichas curvas obtenidas de productos no homogéneos como patatas fritas. Estos son : las comparaciones de las curvas objetivas de substancias de conocida textura evaluados subjetivamente ; la sintesis de curvas similares obtenidas de materiales menos complejos ; la disección y corte individual subsecuente de los componentes texturales de los fragméntos ; una demostración de la fuerza de presión, abierta, combinada con fotografía rápida; y un estudio detullado de las curvas del tiempo de freir y enfriar.
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A laboratory of the Eastern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.
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Ross, L.R., Porter, W.L. Interpretation of multiple-peak shear force curves obtained with French fried potatoes. American Potato Journal 45, 461–471 (1968). https://doi.org/10.1007/BF02850421
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DOI: https://doi.org/10.1007/BF02850421