Energy and peak force requirements in carrot slicing

Journal of Food Science and Technology

Volumn 42, Issue 2, 2005, Pages 195-197

  Sharma, A K ^a   Sarkar, B C ^a   Sharma, H K ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Carrot; Carrot Diameter; Cutting speed; Daucus carota; Energy; Peak force; Slicing; Texture

Indexed keywords

CUTTING; MATHEMATICAL MODELS; MOISTURE; OILS AND FATS; POLYNOMIALS; PROTEINS; STATISTICAL METHODS; TEXTURES;

CARROT DIAMETER; CARROT SLICING; CUTTING SPEED; DAUCUS CAROTA; PEAK FORCE; TEXTURE ANALYZERS;

FOOD PRODUCTS;

DAUCUS CAROTA;

EID: 21244441949     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. Afifi AA, Azen SP 1972. Statistical Analysis: A Computer Oriented Approach, Academic Press Inc, New York, p 113
2. Bakhru HK 1993. Foods that Heal-The Natural Way to Good Health. Orient Paper Backs, Delhi
3. Kulshreshtha M, Pathak AK, Sarkar BC 1998. Energy and peak force requirement in potato slicing. J Food Sci Technol 25:259-262
4. Paladini R 1977. Extruder cutter knife design: Six basic pointers. Plastic Technol 23:83
5. nd edn. Tata McGraw-Hill Publ. Co. New Delhi, p 1-30