Author : Noel Robert Pollen
Publisher :
Page : 131 pages
File Size : 11,80 MB
Release : 2002
Category :
ISBN :
Keywords: texture profile analysis, texture, sensory, rheology.
Author :
Publisher :
Page : pages
File Size : 36,83 MB
Release : 2002
Category :
ISBN :
Texture is a criterion by which quality is judged and an important factor when selecting or rejecting products. Therefore, an understanding of food texture is paramount to deliver foods that adhere to consumer expectations. Texture profile analysis, a method of quantifying textural attributes, has successfully been employed for solid foods, however the texture profile analysis procedure for solids is not easily applied to fluid foods. Characterization of fluid foods has primarily focused on viscosity as the primary textural property of interest. Unfortunately, viscosity alone can not describe the myriad of fluid food textural properties. Processing, preparation, and swallowing subjects fluid foods to different stresses that influence flow behavior. Some fluids possess a complex set of intrinsic material properties, such as viscoelastic and time - dependent properties. These materials can respond differently depending on the type and magnitude of stress. In this research project, fluid foods were exposed to a variety of rheological methods, exerting different stresses to invoke unique flow behaviors. Rheological methods included measurements for shear viscosity, biaxial extensional viscosity, an empirical stringiness index, and yield stress. These tests were evaluated at different rates to examine properties other than viscosity as possible textural attributes of fluid foods. Principal component and correlation analysis identified stringiness and yield stress to be separate rheological properties from viscosity; whereas biaxial extensional viscosity was interrelated with shear viscosity. Therefore, the most appropriate conditions for these instrumental methods were selected so as to determine viscosity, stringiness, and yield stress as independent rheological properties. Reference materials as well as terminology and definitions have been established for viscosity sensory methods. However, fluid foods possess rheological properties in addition to viscosity that may c.
Author : A. Kramer
Publisher : Springer Science & Business Media
Page : 187 pages
File Size : 24,61 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9401025622
Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after the task force had obtained the assistance of special ists in the many disciplines involved, and after deciding to limit the dissertation to the measurement of texture of foods only. The task was further clarified when Dr. Finney proposed an outline of six chapters, beginning with one on definition. The second chapter was to be on principles of sensory evaluations, the third on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues. The first drafts of these six chapters constituted a symposium on texture presented before a joint session at the 1971 Annual Meeting of the Institute of Food Technology and the American Society for Testing and Materials.
Author : Malcolm C. Bourne
Publisher : Elsevier
Page : 340 pages
File Size : 27,89 MB
Release : 2014-06-28
Category : Computers
ISBN : 0323162592
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Author : David Kilcast
Publisher : Elsevier
Page : 664 pages
File Size : 29,75 MB
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 0857098853
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. - Reviews the range and use of instrumental methods for measuring sensory quality - Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity - Reviews advances in methods for instrumental assessment of food sensory quality
Author : Katsuyoshi Nishinari
Publisher : John Wiley & Sons
Page : 422 pages
File Size : 44,60 MB
Release : 2020-03-09
Category : Technology & Engineering
ISBN : 1119430690
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Author : Mohidus Samad Khan
Publisher : Springer Nature
Page : 478 pages
File Size : 46,11 MB
Release : 2021-09-22
Category : Technology & Engineering
ISBN : 3030686361
This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.
Author : Andrew Rosenthal
Publisher : Springer Nature
Page : 463 pages
File Size : 35,2 MB
Release : 2024-01-21
Category : Technology & Engineering
ISBN : 3031419006
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.
Author : John M. DeMan
Publisher : Westport, Conn. : AVI Publishing Company
Page : 588 pages
File Size : 31,61 MB
Release : 1976
Category : Aliments - Texture
ISBN : 9780870551970
Mechanical properties of food. Microstructure of food and its relation to texture. Instrumental measurement of food texture. Applications of instrumetns for measurement. Interpretation of force curve from instrumental measurements. texture of fruits and vegetables. Texture of dough, pasta and fat products. The tectural characterisitics of dairy products., of meat and its measurement. Starch texture. Rheology of chocolate. Engineerig food texture. Textural characteristics of food emulsions. functions of emulsifiers in relation to food texture. Sensory measurement of food texture. The textural profile. Physhophysical relations in texture.
Author : Harry T. Lawless
Publisher : Springer Science & Business Media
Page : 603 pages
File Size : 50,81 MB
Release : 2010-09-27
Category : Technology & Engineering
ISBN : 1441964886
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
