Double Direct Shear Test for Potato Texture

Abstract

ABSTRACT A double direct shear device was developed to examine shear strength parameters of mealy and waxy potatoes. Cohesion and coefficients of friction were measured at peak and ultimate shear with two machine speeds. Coefficients of friction of potato types did not differ. However, mealy potatoes displayed greater cohesion than waxy potatoes and a greater difference between peak and ultimate cohesion values. Stem ends of mealy potatoes were the most firm. Shear strength was related to strain rate.