Publications – Food Analysis
Medical Device Testing
Cyclic Peel Testing of the Release of Silicone Products from Molds
by | 2000 | Publications, Food Analysis
J.C. Conti, E.R. Strope, D.J. Rohde
2000
Molded products fabricated from various silicones are becoming more popular. The removal of these products from their molds is essentially a peel process. Cyclic peel testing, the loading of a sample at subcritical peel levels, gives a more precise analysis of the adhesion properties of this joint than standard peel testing. A study was conducted using aluminum and silicone molds onto which two castable platinum cured silicone materials were delivered and cured. This technique allows for a simple, precise, and cost effective way of optimizing mold release agents, candidate product…
The Cyclic Texture Profile Analysis of Mozzarella Cheese: Evaluating the Rate of Textural Change (RTC)
by | IFT 1999 | Publications, Food Analysis
Annual Meeting of the Institute of Food Technologists, Book of Abstracts, 80, (1999)
J.C. CONTI, E.R. Strope, F. Schmidt
IFT 1999
Justification:
The texture of mozzarella cheese is important for the development of formulations needed to fulfill increased demand. There are problems correlating sensory panels and mechanical testing. Multiple chew data better characterize textural properties.
Objective:
To develop techniques that evaluate…
A New Adhesive Joint Test Suggest Failure Unpredicted by Standard Test Methods
by | SME 1998 | Publications, Food Analysis
Society of Manufacturing Engineers; 1999, Issue 106, pages ALL
Conti, J.C., Strope, E. R., Jones, E.
SME 1998
Abstract
Although the use of adhesives in the packaging, transportation, housing, and manufacturing markets seems to have unlimited potential, there is a problem that limits the full replacement of other fastening techniques with this bonding modality. The occurrence of unpredicted failures has plagued adhesive users for many years. One example is the use of …
The Dynamic Texture Analysis of Mozzarella Cheese: Evaluating the Rate of Texture Change (ROTC)
by | IFT 1998 | Publications, Food Analysis
J.C. CONTI, E.R. Strope
IFT 1998 (Not Accepted)
A dynamic approach to texture profile analysis has been used to address poor sensory panel/instrument correlations. It has been demonstrated that a multiple chewing test using appropriately shaped mock teeth and synthetic cheek material is effective in generating data that shows expected changes in the hardness, cohesiveness, and other textural parameters that one might expect from mozzarella cheese. We have used the dynamic texture analyzer to evaluate…
Dynamic Peel Analysis Demonstrates Package Seal Failure Not Predicted By Standard Peel Tests
by | Adhesion Society 1997 | Publications, Food Analysis
21st Annual Meeting of the Adhesion Society, Proceedings, 150, (1997)
J. C. Conti, Ph.D., E. Jones, E. Strope, Ph.D., and D. Rohde
Adhesion Society 1997
Introduction
The packaging industry experiences many unpredictable seal failures before, during, and after the development and manufacturing procedures associated with new packaging. Many of these failures are similar to unpredictable failures found in adhesive joint applications. The magnitude …
The Dynamic Texture Analysis of Mozzarella Cheese: Effect of Chewing Rate and Dwell Time
by | IFT 1997 | Publications, Food Analysis
IFT 1997
Slides
Cyclic Versus Single-Pull Peel Testing: Influence on the First Yield Point of a Pressure-Sensitive Adhesive
by | Adhesion Society 1997 | Publications, Food Analysis
20th Annual Meeting of the Adhesion Society, Proceedings, pp. 425-427, (1997)
J. C. Conti, Ph.D., and E. R. Strope, Ph.D., E. Jones
Presented by: Eran Jones
Adhesion Society 1997
Introduction
Many properly designed adhesive joints fail via a peel mechanism. It is important to understand the influence of loading versus time on the peel process. Peel adhesion of tapes with elastomeric adhesives is strongly dependent on viscoelastic properties of the adhesive [1-3]. Mode of peeling failure is…
Dynamic Texture Analyzer Addresses Poor Sensory Panel / Instrument Correlation
by | IFT 1996 | Publications, Food Analysis
Annual Meeting of the Institute of Food Technologists, Book of Abstracts, 44, (1996)
J.C. CONTI, E.R. Strope, D.J. Rohde, L.D. Spence
IFT 1996
Texture is an important property of foods that is sometimes difficult to quantitate. Although sensory panels can be trained to evaluate the various textural properties of a new or modified food, they also suffer from a degree of unsurity associated with the aboption of parameters that are presented during training. It would be beneficial to food scientists and technologists to be able to…
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