Measuring Density Using
Seed Displacement
Phyllis J. Stumbo, PhD
Institute for Clinical and Translational Science
University of Iowa
Item
Wt/Cup
Density
W
Water
23
237
0 988
0.988
Lard
205
0.854
Salt
292
1.217
Calcium
Carbonate
2.71
1 cup sugar
+ 1 cup water
= 1 ¼ c syrup
Density 0.8 to
1.5
S
Sugar
W
Water
Simple
Si l S
Syrup
Density 0.83
1.00
1.47
Visualization in a nutshell
Plate
Pl t off food
f d
Camera interpretation of
foods
Density Values on FNDDS
Most FNDDS foods have both volume and
weight measures, about ¼ do not:
• Sandwiches
• Frozen dinners
• Some
S
casseroles
l (l
(lasagna))
• Candy bars
• Chicken Feet
Density calculation for FNDDS
foods uses this formula:
Cup Weight / 240 = Density
Beverages 1.02 +/+//- 3%
Water
Diet Soda
Chocolate Flavored Soda
Root Beer
Orange
g soda
Apple juice
Orange Juice
Orange Juice with Calcium
Grape Juice
0.988
0.988
1.025
1.029
1.033
1.033
1 033
1.033
1.038
1 054
1.054
Soup Density 1.025 +/+//- 3%
Chicken Noodle, Beef Noodle
Egg Drop Soup
Chicken Mushroom Soup
p
Ox Tail Soup
Sweet and Sour Soup
p
Beer Soup
Tomato Soup
Cheddar Cheese Soup
Bean Soup
1.000
1.017
1.017
1.017
1.017
1.021
1 034
1.034
1.046
1 054
1.054
Casserole (28 items) 0.908
Mexican Casserole w/ground beef
Eggplant/meat casserole-Moussaka
Kraft Macaroni and Cheese
Chicken & Noodles w/cream sauce
Broccoli Casserole
Green Bean Casserole
Tuna Casserole w/veg & cream sauce
Zesty Italian “Hamburger Helper”
Tuna Casserole w/veg/cream sauce
0.600
0.846
0.904
0.933
0.950
0.950
1 017
1.017
1.04
1 017
1.017
“Mixtures”
Mixtures (284 items) mean
mean=0.908
=0.908
0.908
Beef & Noodles +32 others “no sauce”
Beef Tofu & veg – soy-based sauce
Sausage
g and rice with cheese sauce
39 other “mixtures”
Swedish meatballs
Chicken and Dumplings
45 other “mixtures”
mixtures
Beef stew with tomato-based sauce
Beef with BBQ sauce
0.670
0.904
1.017
1.017
1.025
1.038
1 038
1.038
1.050
1 095
1.095
Canned Mixed Dishes 1.00 +/+//- 10%
Mini ravioli, canned
Chili con carne, canned
Spaghetti
p g
and meat balls
Campbell Spaghettos
Beef Ravioli
Beef Macaroni
Chili con carne
Chili,
carne, canned
Beef Stew, canned
1.053
1.053
1.050
1.050
1.017
1.000
1 053
1.053
0.967
Density, Other Foods
Hot Cereal – Oats
Hot Cereal – Cream of Rice
Hot Cereal – Corn Grits
Baked Custard
Jello (g
(gelatin dessert))
Scrambled eggs
Rice short grain
Rice,
Rice, medium grain
Rice long grain
Rice,
0.975
1.016
1.042
1.175
0.975
0.917
0 813
0.813
0.792
0 658
0.658
Food
G
Group
Item
Apples
Raw,
sliced
Canned,
sliced
li d
Apples
Wt.
1 cup
109
Density
0.454
204
0.850
Canned, 244
sauce
Canned; 255
sauce
sweetend
1.016
1.062
Food
Group
Item
Wt.
1 Cup
151
Grapes,
Grapes
whole
Pineapple 165
chunks
Other Fruit Banana
Banana,
sliced
Banana
Banana,
mashed
Density
0 629
0.629
0 687
0.687
150
0 625
0.625
225
1 062
1.062
Density--Frozen Meals 0.8 +/Density
+//- 10%
Lean Cuisine Garlic Chicken
Lean Cuisine Lemon Pepper Fish
Lean Cuisine Shrimp w/ Broccoli/Peas
L
Lean
C
Cuisine
i i Sh
Shrimp
i
S
Stir
i F
Fry
Smart Ones Chicken Fettuccini
Hungry Man classic fried chicken
LC Meatloaf, Gravy, Mashed Potato
Healthy Choice Herb Chicken
pp Fish
Healthyy Choice Lemon Pepper
0.88
0 85
0.85
0.83
0 83
0.83
0.80
0.79
0.78
0.78
0.73
Density--Frozen Meals 1.00 +/Density
+//- 10%
Lean Cuisine Chicken Fettuccini
0.94
Ice Cream, Milk and Cream
Ice Cream, fat-free
Ice Cream, sugar-free
Ice Cream, rich
Sherbet
Milkshake
Cream, whipping
Cream half and half
Cream,
Milk, whole
Milk skim
Milk,
0.517
0.575
0.600
0.617
0.946
0.992
1 008
1.008
1.017
1 021
1.021
Chicken
C c e Feet
ee ((Raw
a & Prepared)
epa ed)
Wikipedia: Most of edible meat consists of skin and
tendons without much muscle giving a distinct
tendons,
texture difference from rest of chicken meat.
Chicken Feet
Ingredients:
Cuisines:
Soy Sauce
Rice wine
Fresh ginger
Green Onions
BBQ Sauce
Sugar
St Anise
Star
A i
Orange Rind
P
Pepper
epper
Chinese
Trinidadian
Jamaican
So. African
Peruvian
Philippine
Source:
Wikipedia
FNDDS Items Lacking Volume
Measure
Measure
Candy
Mini Charleston Chews
Reece’s Nutrageous
g
Milky Way
100 Grand
Zagnut
5th Avenue
Snickers
Nestle Oh Henry
Density
0.726
0.947
1.070
1.077
1.082
1 100
1.100
1.112
1 242
1.242
FNDDS Items Lacking Volume
Measure
Measure
Sandwiches
Peanut Butter sandwich
Peanut Butter & Jellyy Sandwich
Hot Dog on Bun
McDonald Fish Sandwich
McDonald Quarter Pounder
Hardee’s
Hardee
s Sausage and Egg Biscuit
Hardee’s Ham, Egg and Cheese
Hardee’s
Hardee
s Ham and Egg
Density
0.258
0.387
0.387
0.432
0.471
0 680
0.680
0.663
0 585
0.585
Density, Foods with extra air
Whipping Cream
Whipped Cream
Ice Cream
Angel
g Food Cake
Bread
Meringue
g
0.992
0.496
0.600
0.195
0.182
0.032
Summary:
• Completely
p
y hydrated
y
foods have a density
y of
approximately 1.0. (Beverages, soups, canned
mixtures, casseroles, cooked fruits)
• Solutes such as sugar increase density by about
10% (sweetened beverages)
• Air within food
f
matrix and surrounding pieces
reduce density by approximately 50% (ice cream,
sliced and small fruits))
• Leavened products have the lowest density of foods
studied so far (bread, cake, airy desserts)
The Next Steps:
• Validate camera derived volumes using standard
volumetric containers and seed displacement
techniques
• Develop defaults based on food characteristics
Thank You for your Attention
Rick Weiss & Team, Viocare Inc., Princeton, NJ
Ajay Divakaran & Team, Sarnoff Inc., Princeton,NJ
Phyllis Stumbo, University of Iowa