The back extrusion cell, Maturometer, Kmmer shear press, FMC Tenderometer, and Ottawa Texture Measuring System wire extrusion cell gave useful estimates of the maturity of raw peas but, two viscosity methods gave unsatisfactory estimates. None of the instruments gave useful estimates of maturity of frozen peas that had been thawed or cooked because blanching conditions and the rate of freezing of the peas affected the readings. The most reliable estimate of raw pea maturity from thawed frozen peas was the alcohol insoluble solids content. Texture Studies 11 (1980) 379-388. AU Rights Reserved @Copyright 1.981 by Food & Nutrition Press, Inc., Westport, Connecticut 379 V: The Ottawa Pea Tenderometer and its performance in relation to the pea tenderometer and the FTC texture test system. J. Texture Studies 4, Food Technol. 15, 415-418. 323-343.
Journal of
Commonly used thermal process calculations are based on temperature differences. An improved method of calculation based on sterilizing ratios is described. This method is independent of the temperature scales used, and reduces the number and size of associated tables. The integration limits were able to be selected so that computational errors are negligible.
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