MEASUREMENT OF PEA TENDERNESS: III. Field Comparison of Several Methods of Measurement*

Abstract

Five objective techniques were compared with pea tenderometers to examine their performance under field operating conditions. The methods were a shear‐compression cell of the Kramer Shear Press, a back extrusion cell, wire and plate extrusion cells and a recording grinder. Results from the different methods were highly correlated allowing the choice of a test cell for possible replacement of the pea tenderometer to be based on practical considerations. The method selected for further development was the wire extrusion cell because it was inexpensive and suitable for a quality control instrument, where the maximum force during testing is a convenient value to record.

MEASUREMENT OF PEA TENDERNESS: V: The Ottawa Pea Tenderometer and its Performance in Relation to the Pea Tenderometer and the FTC Texture Test System*

“…This may indicate that other varietal characteristics may influence the fieldman's judgement. This agrees with previous findings (Voisey and Nonnecke, 1972b).…”

“…Many methods have been used to measure pea tenderness, as indicated in a recent review by Voisey and Nonnecke (1973). Several were previously compared (Voisey and Nonnecke, 1972b), and a wire extrusion cell (WE) was found to give results correlatable with the PT. The WE cell was considered a practical replacement for the PT, and its performance investigated (Voisey and Nonnecke, 1972~).…”

“…This consists of a hydraulic press equipped with a force gauge calibrated in Tenderometer Units and a standard shear-compression cell (Model CS-1). This is used to grade peas in some areas (Voisey and Nonnecke, 1972b). For this study, it was decided to compare performance of the test cells under identical operating conditions.…”

Effect of Processing Conditions on the Composition and Rheological Properties of Applesauce

“…For each resident time in the screw cooker five samples of 50 g apple dices were measured. Firmness was defined as the average force (N) recorded during the nearly horizontal plateau (Voisey and Nonnecke 1972).…”

Suitability of the Ottawa Pea Tenderometer to assess the quality of raw peas

“…These instruments were initially designed to replace the MPTs completely but in the United Kingdom they have been tested and assessed for use in the standardization of tenderometers. Voisey & Nonnecke, (1972a) compared several mechanical methods of pea tenderness measurement to select design parameters for a new instrument. They concluded that a suitable method should produce results that correlate with those obtained from a correctly standardized and maintained MPT.…”