5th+meeting

Meeting minutes The meeting was held on 27th of July’2011 with Dr. Chen and Dr. Ho. And it was called by Lili Zhai and recorder the meeting minutes as well. Due to analyse the shelf life of product, so we should think about physical texture such as crispiness on our product, then Dr. Chen gave us some important suggestions which methods we should use. The thick layer of samosa would affect texture. We can put the whole products under the machine to measure interval the change of texture. However, it will be difficult for us. The other method is that we destroy the whole cooked product, and then take a portion including the filling and pastry, placing the instrument to analyse. For testing the crispiness of pastry, we can use the machine like this: 86D82KC9Q0(C.jpg]] Just our product pastry replaces biscuit. A weighted probe (the load cell) moves at constant speed through the sample. The force exerted by pastry of sample on the cell and the distance moved by the probe are measured. At the same time the sound output from the sample is measured with a microphone. The pastry of each our product shall be tested 4 or 5 times, and then get the average results. As the probe moves through the pastry, many sound pulses are emitted. Sound pulses arise from when the pastry fractures. There is a lot of noise. From the test, we can get the graphs between force and time and sound.

Thus we can use this method to test the pastry shelf life of products. However, we should think about the time gap between slide samosas from oven and do the test. Because moisture Just our product pastry replaces biscuit. A weighted probe (the load cell) moves at constant speed through the sample. The force exerted by pastry of sample on the cell and the distance moved by the probe are measured. At the same time the sound output from the sample is measured with a microphone. The pastry of each our product shall be tested 4 or 5 times, and then get the average results. As the probe moves through the pastry, many sound pulses are emitted. Sound pulses arise from when the pastry fractures. There is a lot of noise. From the test, we can get the graphs between force and time and sound.

Thus we can use this method to test the pastry shelf life of products. However, we should think about the time gap between slide samosas from oven and do the test. Because moisture content affects the crispiness of pastry, when samoses are taken out from oven after baking, the moisture of air affects the texture of pasty, making it more powdery. When we had a meeting with Dr. Ho, he told us to search some information about the factor of shelf life and how our product can be changed in the shelf life. He mentioned a method called estimated shelf life. We can store samosas for a period. Then we can take samosas out from freezer, cook them. Ask some assessors to smell our products like filling, and observe the appearance of products like the pastry colour. We also need to check out how to calculate peroxide value.

Back to Unit 4meeting minutes