Fracture Testing of Cream Cracker Biscuits

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Title: Fracture Testing of Cream Cracker Biscuits
Authors: Gormley, T. R. (Thomas Ronan)
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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 pressFracture forceFracture 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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