{"title":"渥太华纹理测量系统","authors":"Peter W. Voisey","doi":"10.1016/S0008-3860(71)74189-0","DOIUrl":null,"url":null,"abstract":"<div><p>A versatile instrument for measuring the texture of foods is described. It is based on a simple screw-operated press which accommodates a range of different test cells, including a new type recently developed. Force, deformation and time during the test are recorded with electronic apparatus. The system is designed so that it can be used for both research and production quality control applications efficiently and economically.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1971-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74189-0","citationCount":"70","resultStr":"{\"title\":\"The Ottawa Texture Measuring System1\",\"authors\":\"Peter W. Voisey\",\"doi\":\"10.1016/S0008-3860(71)74189-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>A versatile instrument for measuring the texture of foods is described. It is based on a simple screw-operated press which accommodates a range of different test cells, including a new type recently developed. Force, deformation and time during the test are recorded with electronic apparatus. The system is designed so that it can be used for both research and production quality control applications efficiently and economically.</p></div>\",\"PeriodicalId\":100211,\"journal\":{\"name\":\"Canadian Institute of Food Technology Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1971-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74189-0\",\"citationCount\":\"70\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Institute of Food Technology Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0008386071741890\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Technology Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0008386071741890","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
A versatile instrument for measuring the texture of foods is described. It is based on a simple screw-operated press which accommodates a range of different test cells, including a new type recently developed. Force, deformation and time during the test are recorded with electronic apparatus. The system is designed so that it can be used for both research and production quality control applications efficiently and economically.
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