ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The tensile strength of fluid food materials is a rheological property which is rarely considered, although it may play a role in texture and coating behavior in certain eases. It is possible to measure the tensile strength of the fluid by forcing it slowly downward through a vertical tube which is less than the critical diameter. The fluid column will break when the weight of the column divided by the cross-sectional area of the column equals the tensile strength of the fluid. The tensile strength of ketchup, tomato paste, and mayonnaise was measured and found to be about twice the shear strength. Tube diameter had no effect on measured tensile strength provided it was less than the critical diameter.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1964.tb01766.x
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