Multi-faced probe and method of measuring the stickiness of cook

Details Multi-faced probe and method of measuring the stickiness of cook Multi-faced probe and method of measuring the stickiness of cook

1992-12-28

1994-05-17

Housel, James C.

Measuring and testing

Liquid analysis or analysis of the suspension of solids in a...

Viscosity

73 6449, 73169, G01N 1102

Patent

active

053117689

ABSTRACT:
A testing apparatus (20) and a corresponding method are provided for validly measuring the stickiness or adhesiveness of a sample (52) such as cooked pasta. The apparatus (20) includes a support surface (42) on which the sample (52) is placed, an apertured restraining member (106) for preventing separation between the sample (52) and supporting surface (42), a probe (70) presenting a sample-engaging face (82) for engaging and disengaging a portion of the sample (52), and a tester (22) which is coupled to the probe (70) for moving the probe (70) into and out of engagement with the sample (52). A plurality of probes (70-80) may be provided each presenting a different sample-engaging surface (82) for selective and alternate engagement with the sample (52). The restraining member (106) may be mounted on the tester (22) for shiftable movement relative to the sample (52), and is resiliently biased toward the sample (52) for holding the latter firmly against the supporting surface (42). In use, an integrated negative-force region (212) of a force curve generated by the tester (22) is an accurate measure of stickiness of the sample (52).

REFERENCES:
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patent: 4210020 (1980-07-01), Wasik
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patent: 4766766 (1988-08-01), Ahlert et al.
patent: 4838081 (1989-06-01), Finley et al.
patent: 5141767 (1992-08-01), Peterson et al.
Dexter et al.--Grain Research Laboratory Compression Tester: Instrumental Measurement of Cooked Spaghetti Stickiness; Cereal Chemistry, vol. 60 No. 2 1983.
Voisey et al.--Measuring the Texture of Cooked Spaghetti. 2. Exploratory work on Instrumental Assessment of Stickiness and its Relationship to Microstructure; J. Inst. Can. Sci Technol Aliment. vol. 11 No. 4 Oct. 1978.

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