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Texture and plasticity of chopped canned meat products as affected by various volumes of water added to the batter

100%

Dolata W., Piotrowska E., Mroz J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2001

tom 04

nr 2

This work was aimed to investigations of the effect of different volumes of water added to the batter on texture parameters of model canned meat product. The INSTRON 1140 was used for determinations of texture parameters: the TPA test , cutting test with single Warner-Bratzler knife and single compression test till 80% of the sample height. The variance analysis and regression analysis were applied for the data evaluation. The results indicate that the volume of water added to the batter affects the parameters of texture of model canned meat product. Most of texture features analyzed were decreasing as the amount of water increased. The relations between most texture parameters were of the linear regression type. Also, for the cohesion and elasticity, non-linear relationships were found.

Methodology for determination of the selected mechanical properties of wood based on cutting tests

84%

Muzinski T., Chuchala D., Orlowski K. A.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

2013

tom 81

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Effect of knife wedge angle on the force and work of cutting peppers

67%

Kusinska E., Starek A.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

2012

tom 12

nr 1

Wlasciwosci fizyczne ziarna kukurydzy cukrowej w aspekcie jego mechanicznego odcinania

43%

Szymanek M., Niedziolka I., Dobrzanski B.

Acta Agrophysica. Rozprawy i Monografie

2004

nr 4[107]

1-77

Ograniczanie wyników

1 Acta Agrophysica. Rozprawy i Monografie

1 Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Teka Komisji Motoryzacji i Energetyki Rolnictwa

1 Chuchala D.

1 Dobrzanski B.

1 Dolata W.

1 Kusinska E.

1 Mroz J.

1 Muzinski T.

1 Niedziolka I.

1 Orlowski K. A.

1 Piotrowska E.

1 Starek A.

1 Szymanek M.

1 2013

1 2012

1 2004

1 2001

Wyniki wyszukiwania

Texture and plasticity of chopped canned meat products as affected by various volumes of water added to the batter

Methodology for determination of the selected mechanical properties of wood based on cutting tests

Effect of knife wedge angle on the force and work of cutting peppers

Wlasciwosci fizyczne ziarna kukurydzy cukrowej w aspekcie jego mechanicznego odcinania