Elasticity coefficients and texture of cooked dried peas

Elasticity coefficients and texture of cooked dried peas

The elasticity coefficient of peas can be estimated from the distance they bounce when dropped vertically on to an inclined plane. The rebound range is related to the texture of the peas, and the standard deviation of the rebound range is a good measure of variation in the texture of the peas in a b...

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Veröffentlicht in:Journal of the science of food and agriculture 1965-08, Vol.16 (8), p.469-474
Hauptverfasser: Crean, D. E. C., Haisman, D. R.
Format: Artikel
Sprache:eng
Schlagworte:
Cooking
Elasticity
Food Analysis
Food Preservation
Humans
Old Medline
Pisum sativum
Vegetables
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Zusammenfassung:The elasticity coefficient of peas can be estimated from the distance they bounce when dropped vertically on to an inclined plane. The rebound range is related to the texture of the peas, and the standard deviation of the rebound range is a good measure of variation in the texture of the peas in a batch.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740160810