Method of measuring the surface tension of food products of paste and puree type
1984
Lewicki, P.P. | Trych, A. (Warsaw Agricult. Univ., Warsaw (Poland). Dept. of Food Engineering and Machinery)
In the work the method of meniscus weighing to measure the surface tension of food products of paste and puree type was applied. Measurements were made at various temperatures using tomato puree and condensed acid whey as raw materials. Distilled water was the standard substance. The applicability of the method of meniscus weighing to measure the surface tension of food products was confirmed by attained results. Obtained correlation coefficients have testified a great accuracy and precision of measurements
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