James Giese

Texture Measurement in Foods
Food texture is a physical property of foods arising from the structural constituents and is evaluated by touch. Textural properties are related to the deformation, disintegration, and the flow of a food under force. They are measured objectively by the functions of time, mass, and distance. The study of texture is a branch of rheology. Rheology is the science dealing with the study of the deformation and flow of matter. Rheology studies both viscosity and texture.

Food scientist uses a computerized texture analyzer that translates compression analysis data for rice samples into force compression curves shown on the monitor.Vis…

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