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Fracture Testing of Cream Cracker Biscuits
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| File | Description | Size | Format | |
|---|---|---|---|---|
| Cream crackers Fracture testing.pdf | 254 kB | Adobe PDF | Download |
| Title: | Fracture Testing of Cream Cracker Biscuits | Authors: | Gormley, T. R. (Thomas Ronan) | Permanent link: | http://hdl.handle.net/10197/6897 | Date: | 1987 | Online since: | 2015-09-07T10:06:09Z | Abstract: | A modified shear press fitted with a 70 × 3 mm perspex blade proved satisfactory for measuring the resistance to fracture of cream cracker biscuits. The results indicated that biscuit orientation in relation to the fracture edge had a bearing on the fracture force obtained. Tests on five commercial cream cracker brands showed statistically-significant different resistance to fracture between the brands and some packs also showed high within-pack variation in fracture resistance. Over-baked cream crackers were more resistant to fracture than under-baked ones. | Type of material: | Journal Article | Publisher: | Elsevier | Journal: | Journal of Food Engineering | Volume: | 6 | Issue: | 5 | Start page: | 325 | End page: | 332 | Keywords: | Modified shear press; Fracture force; Fracture resistance | DOI: | 10.1016/0260-8774(87)90028-8 | Language: | en | Status of Item: | Peer reviewed |
| Appears in Collections: | Agriculture and Food Science Research Collection |
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