Title: Instrumental characterisation of textural properties of solid and semi-solid food
Abstract: In the case of foods, the distinction between liquids and solid is rarely clear cut. Foods generally exhibit what is called viscoelastic behaviour, whereby a mix of the characteristic elastic properties of solids and flow properties of liquids are both found to varying extents. Moreover, this viscoelastic behaviour is dependent on the time available for the material to relax after a deformation or force is applied. With this in mind, there is no single universal test method that can be used for all food materials. While the author does not wish to make value judgements on the worth of different test methods, the variety of tests used on solid and viscoelastic materials are categorised as being either 'scientifically rigorous' or 'empirical'. In each category a number of types of equipment and testing protocols are outlined. An attempt to explain what is going on within the food during a test is given, as are the limitations of each test.
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
Access and Citation
Cited By Count: 11
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot