OBJECTIVE MEASUREMENTS FOR TEXTURE IN FOODS

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Abstract
Foods are complex systems exhibiting various degrees of elasticity, viscosity, and plasticity. Because of its complex structure and mechanical behavior, objective measurements of food texture may be influenced by a variety of test conditions, including rate of loading, the magnitude of deformations imposed upon the material, geometry of the loading surface, and localized yielding within the product tested. These sources of variance are discussed. Brief descriptions are given of methods for measuring texture of meats, dairy products, bakery foods, fresh fruits and vegetables, and processed commodities. The paper concludes with a discussion of new techniques for assessing textural qualities of foods based upon an analysis of sound, light transmission, and vibration phenomena.