Fracture Testing of Cream Cracker Biscuits
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|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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