This paper gives an account of the relationship obtained between the force readings for samples of peas using the Martin Pea Tenderometer, the Ottawa Pea Tenderometer and the Instron 1140 used with an Ottawa Pea Tenderometer food cell, together with sensory quality of canned and frozen peas and alcohol insoluble solids. The effect of temperature on the readings obtained for the different instruments, and the effect of interchangeability of Ottawa Pea Tenderometer cells and components are also reported together with information concerning the influence of bruising and damage to a sample of peas.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.