Bone shaped specimens (length 83 mm, width 20 mm and the “neck” region 10 mm) cut from slices of white, brown and whole wheat breads were tested in tension using a Universal testing machine. The ends of each specimen were taped with masking tape and held by two pairs of alligator grips to avoid slippage and failure in the grip zones. The tensile parameters determined were the shape characteristics of the prefailure force‐displacement (F vs. D) curve C1, and C2, using the equation F = C1D/(C2+ D) as the model, the ultimate force and the break elongation. They were on the order of 0.2–0.7N, 9–28 mm, 0.1–0.3 N and 4–30 mm, respectively. Because of inherent nonuniformity of the bread crumb cellular structure, the data scatter was too large to enable monitoring textural changes in the breads during seven days of storage at ambient temperature. The method's performance could probably be improved if a large number of specimens were tested and/or the specimen size reduced so it can be taken from regions where the structure is more or less uniform.
A mechanical system has been developed to automatically separate flat fish from round fish by utilizing their differences in projected area and aerodynamic properties. A continuous stream of mixed fish is moved along a belt conveyor at a rapid rate, and upon discharge each fish is subjected to a blast of high velocity air. Differences in shape and ratio of projected area to weight of flat fish and round fish are sufficient to alter their trajectories and therefore enable their separation. Experimental results indicate that the system is a practical method to sort fish by shape, either at sea or ashore.
The oscillatory damping characteristics of model food solutions and gels in cans were studied in an apparatus designed for nondestructive testing. Oscillations, resulting from a small angular displacement, were monitored by an accelerometer and recorded by a fast recorder.
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