Consistency Cone Penetrometry for Food Products

Authors

  • Aitbek Kakimov Shakarim State University of Semey-071410, Kazakhstan
  • Zhanibek Yessimbekov Shakarim State University of Semey-071410, Kazakhstan
  • Aigerim Bepeyeva Shakarim State University of Semey-071410, Kazakhstan
  • Bolat Kabulov Shakarim State University of Semey-071410, Kazakhstan
  • Zhainagul Kakimova Shakarim State University of Semey-071410, Kazakhstan

DOI:

https://doi.org/10.3923/pjn.2015.837.840

Keywords:

Cone, indentor, minced meat, penetrometer, yield stress

Abstract

This study describes the operational principle of cone penetrometers and method of determining the yield stress using cone penetrometers. The standard GOST R 50814-95 “Meat products. Methods of penetration determination by means of the cone and the needle indentor”, developed by the Russian Federation in 1995, applies to viscous-plastic (meat and sausage forcemeat, pate) and elastic (ready meat and sausage) meat products and specifies the methods of consistency determination by cone or needle penetration. The test method for penetration of viscous-plastic materials using different penetrometers and the main equations for yield stress determination are presented.

References

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Steffe, J.F., 1992. Yield Stress: Phenomena and Measurement. In: Advas in Food Engin, Singh, R.P. and M.A. Wirakartakusumah (Eds.). CRC Press, London, UK., ISBN-13: 9780849379024, Pages: 363.

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Published

15.10.2015

Issue

Vol. 14 No. 11 (2015)

Section

Research Article

License

Copyright (c) 2015 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Kakimov, A., Yessimbekov, Z., Bepeyeva, A., Kabulov, B., & Kakimova, Z. (2015). Consistency Cone Penetrometry for Food Products. Pakistan Journal of Nutrition, 14(11), 837–840. https://doi.org/10.3923/pjn.2015.837.840