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Date
2008
Metadata
Show full item recordAlternative Title
Dry spaghetti texture analysisAbstract
En el presente trabajo se presentan los resultados de la precisión de diferentes técnicas empleando una máquina Instron para medir la textura de spaghetti seco. Se comparó la técnica de flexión o doblado con los métodos que utilizan la celda de Kramer y la cuchilla simple de Warner-Bratzler. Se concluyó que en todos los casos las técnicas presentan buena precisión, pero el método de flexión ofrece los mejores resultados, con la ventaja adicional de que puede calcularse la fuerza de fractura en tensión como propiedad mecánica fundamental que caracteriza el producto.Accuracy of different techniques by using an Instron machine in order to evaluate the texture of dry spaghetti was presented in this work. The bending test method was compared with that which use the Kramer shear cell and that with the simple Warner-Bratzler Blade. Is was concluded that all the test methods have good accuracy but the bending test offers better results with the added advantages that fracture force in tension could also be calculated as a fundamental mechanical property which identified the product.
Journal
Ciencia y Tecnología de los AlimentosVolume
18Issue/Article Nr
3Collections
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/3.0/