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

Abstract

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.