PHYSICAL AND CHEMICAL METHODS OF EVALUATION FOODS

This is a simple test involving a sheet of paper [8.5 x 11 inches] which contains concentric circles with quartered regions evenly measured off. A small metal cylinder approximately 1.5 to 2 inches in height corresponds in circumference with the smallest of the concentric circles on the paper. Other pieces of equipment in this test include a glass plate which is at least as wide and long as the largest of the concentric circles and a stop watch to record time intervals. This test is standardized by controlling the sample from the viewpont of temperature and time. Procedure: 1. Place glass plate or clear plastic [transparency pages work] over concentric circles. Check for even surfaces. 2. Place cylinder over center circle and fill with food to be used in test. Level off and insure the temperature is at the selected temperature. 3. Lift the cylinder and allow food to spread for designated time. Ten to 15 seconds is the usual time span for 5% starch pastes. Some products require 2 minutes. If water is dumped [less accurate to use a measuring cup and dump it to spread] 15 seconds is maximum it will spread. 4. Take readings on limits of flow at four points. 5. Obtain the final average reading by calculating the average of the four point readings. Results: Gather data obtained before, during, and after testing. Temperature, time of spread and average should all be recorded.

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´ ´ Updated: Wednesday, October 31, 2007. ´
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