Production of a New Arm(Magnify Adhesiveness)in a Texturometer for Simplification of Palatability Evaluation of Cooked Rice and Comparison with an Ordinary Arm

Abstract

A New arm which magnify adhesiveness was produced for the purpose of labor saving in the measurement of textural characteristics of cooked rice by a texturometer. This new arm could reduce the measuring time to one half of that by am ordinary arm and was useful for the improvement of efficiency. Both new and ordinary arms gave almost sams results as to the relationship between texural characteristics and palatability evaluations, when some cooked rice samples were submitted to the texturometers. Therefore, it is supposed that the ordinary arm can be replaced by the new arm.