Sample Preparation for Rheological Measurement of Food by Using Ultrasonic Cutter.

Abstract

Applicability of a newly developed ultrasonic cutter to sample preparation for rheological measurements of foods and food materials has been evaluated by creep measurement and surface observations with optical and scanning electron microscopes and compared with a cooking knife. The elasticity (E-0, E-1, E-2) and the viscosity (eta-1, eta-2, eta-N) of castella and processed cheese samples prepared with the ultrasonic cutter were significantly larger than those with the cooking knife. No significant difference was obtained in these rheological values for kamaboko samples prepared with ultrasonic cutter and cooking knife. The surfaces of both castella and cucumber sliced by the ultrasonic cutter were more smooth than those sliced by cooking knide. There was no significant difference in the surfaces of both kamaboko and cheese sliced by ultrasonic cutter and the cooking knife.