Fracture Testing of Cream Cracker Biscuits

Files in This Item:
File Description SizeFormat 
Cream crackers Fracture testing.pdf254 kBAdobe PDFDownload
Title: Fracture Testing of Cream Cracker Biscuits
Authors: Gormley, T. R. (Thomas Ronan)
Permanent link: http://hdl.handle.net/10197/6897
Date: 1987
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
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

Show full item record

SCOPUSTM   
Citations 50

7
Last Week
0
Last month
checked on Jun 22, 2018

Download(s) 20

253
checked on May 25, 2018

Google ScholarTM

Check

Altmetric


This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.