Dear Cathy,

 

I think that the density/cup sizes/household measures of foods in the past has been more in the home economics domain – and may not have been documented scientifically very carefully in the context as I understand your question.

 

The famous publications being the USDA Home Economics publications.

 

I myself use a scale in the kitchen and register the actual weight measures and changes during preparation.

For volume/mass measurements, I use measure cups on a scale – nothing very scientific – but the measures give an indication.

I am really not aware of any scientific papers on this issue.

 

In the transport sector, there seems to be some measures of foods as bulk density.

 

I have collected the information that I have in the Compilers' Toolbox™ (http://toolbox.foodcomp.info/ToolBox_RecipeCalculation.asp) page on Recipe Calculation.

 

If any of you have publications to add, please do not hesitate to tell me.

 

All the best,

Anders

 

 

Anders Møller

Danish Food Informatics

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

 

From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Chenard, Catherine A
Sent: 31 October 2014 01:22
To: [log in to unmask]
Subject: Weights for a Measured Cup of Food

 

Hi - 

 

I am trying to locate standard procedures for measuring the weight of 1 cup of raw leafy greens including factors such as number of replicates to make, degree of packing, sampling plan, etc.  The FAO/INFOODS Density Database Version 2.0 http://www.fao.org/docrep/017/ap815e/ap815e.pdf  includes density values for a few leafy greens but I did not see any information about how the measurements were made. 

 

Does anyone know if this type of information exists?

 

Thanks much for any information you can provide!

 

Cathy

 


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