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ABSTRACT

The fracture properties of foods are relevant to texture but can be difficult to measure because of limitations of size or shape. Many established engineering tests for the measurement of crack growth and unstable propagation of cracks require specific test geometries, sizes and compliances of the specimen. With food materials this is rarely possible. The wedge penetration technique can usefully be adapted to foods to determine fracture parameters of brittle and semi-brittle foods such as moderately hard cheeses and raw and cooked fruits and vegetables.