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US 2023/0408484 A1Published application
Peanut butter evaluation
AssigneeBd. of Supervisors of La. St. Univ. & A&M College
InventorsMichael M. Khonsari, Lijesh Koottaparambil
Life of this patent
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Abstract
Methods of evaluating viscous compositions are disclosed. These methods may be used to evaluate volumetric properties of fluids including peanut butter. The methods may include preparing a surface for testing by leveling and flattening a viscous composition, placing a drop of a liquid on the flattened leveled surface, evaluating the observed contact angle between the drop and the surface, and then comparing the observed contact angle to a reference contact angle.
Claims13
A method of evaluating properties comprising:
- a. acquiring a sample of an additive modified peanut butter;
- b. preparing a sample surface for testing by:
- i. positioning a first portion of the sample and a second portion of the sample in a container,
- ii. scraping the second portion of the sample from the first portion of the sample thereby removing the second portion of the sample from the first portion of the sample, and
- iii. leveling an item selected from the sample surface and the container,
- iv. wherein the scraping of the second portion of the sample from the first portion of the sample exposes an internal portion of the sample at the sample surface, and
- v. wherein the scraping of the second portion of the sample from the first portion of the sample creates a flattened surface of the additive modified peanut butter;
- c. placing a drop of a liquid on the sample surface;
- and
- d. evaluating an observed contact angle between the drop and the sample surface;
- e. wherein the observed contact angle correlates with a volumetric property of the additive modified peanut butter.
8 more elements
Dependencies are inferred from the claim text.