A study was conducted to compare surface tension values measured by the DuNouy Method using the Cahn Electrobalance (an accepted procedure) with a procedure developed for use with an Instron. Surface tension was measured on a standard ice cream mix. Results indicate that the method developed for the Instron gave results which were not only similar to the Cahn Electrobalance procedure but also more precise.
|Original language||English (US)|
|Number of pages||1|
|Journal||Journal of food science|
|State||Published - Jul 1987|