School of Packaging, Michigan State University, East Lansing, MI
(Received 8 January 1987; accepted 13 July 1987)
A modified tilted plane procedure was evaluated for characterizing the traction property of fluid or semi-solid foods in contact with packaging surfaces. The method was shown to be a useful technique as demonstrated by studying the flow of tomato sauce, salad dressing, and mustard paste over five commonly used polymeric packaging film surfaces.
Paper ID: JTE11155J