FOOD TEXTURE MEASUREMENTS IN CANADA.

A survey of the food industry, government agencies and educational institutions dealing with foods has been conducted to establish the nature and extent to which instrumental texture measurements are employed in Canada. Two hundred and fifteen questionnaires were sent out and 123 (57%) returned. Of those replying, 52% were using texture evaluation instruments. Within the food industry the use of texture measuring instruments was as follows: meat 36%; fish 20%; canner/freezer 79%; dairy 42%; confectionery 73%; baking 50%; fats and oils 78%; multi product 77%; beverage 0%. Most widely used instruments in the quality control area were rotational viscometers and penetrometers. The more complex instruments, such as the Universal Testing Machine and the Shear Press, were used to a larger extent in the research area. The use of some instruments appeared to be restricted to particular commodity groups. The questionnaire dealt among other things with the use of taste panels, statistical evaluation of results, and the need for expanded use of instruments. There was general agreement that more standardization of methods is desirable.

EFFECT OF MECHANICAL TREATMENT ON THE HARDNESS OF MARGARINE AND BUTTER.

The work-softening of margarine and butter resulting from passage through perforated plates was determined. Various plates were used differing in size and number of perforations, but identical in the total area of perforations. Greater work-softening was obtained with plates having many small perforations, but the back-pressure in the equipment was higher. Passing the product through two or three plates slightly increased work softening. Additional mechanical action was provided by a propeller rotating immediately behind the perforated plates. Only small additional work-softening was obtained by this action and little remained after 8 days storage. Increasing the speed of the propeller up to 100 r.p.m. increased work softening. Increasing it to 300 r.p.m. did not further increase work softening. It appears that excessive mechanical action has little permanent softening effect on plastic fats.