Related Experiment Video
Updated: Jul 21, 2026

Measurement of Aggregate Cohesion by Tissue Surface Tensiometry
Published on: April 8, 2011
MEASUREMENT OF TEXTURAL PROPERTIES OF FOODS WITH A CONSTANT SPEED CONE PENETROMETER
M Tanaka1, J M DE Man1, P W Voisey1
1Department of Food Science, University of Guelph, Guelph, Ontario, CanadaEngineering Research Service, Canada Department of Agriculture, Ottawa, Ontario, Canada.
Abstract:
A constant speed cone penetrometer was used to measure textural properties of a variety of foods. Apparent viscosity and yield value were calculated from the recorded relationships of penetrating force and depth. Good agreement was found between yield values determined by this method and those obtained with a constant weight cone penetrometer.
More Related Videos
Related Concept Videos
Slump Test
Concrete is poured into the mold in three layers to conduct the test. Each layer is compacted 25 times with a steel tamping rod, which has a five-eighths-inch diameter and a rounded end, to ensure even distribution and eliminate...
Vebe Test
To conduct the test, concrete is placed into the slump cone. The concrete is filled in layers and...
Flow Table Test
Concrete is placed within a truncated cone mold that is 8 inches high with an 8-inch base diameter and a 5-inch top diameter. The...
Non-destructive Tests for Concrete Strength
Measurement of Air Content in Concrete
The pressure method,...

