Linda L. Leake

The process of evaluating food texture has come a long way since the 1950s, when scientists at the Massachusetts Institute of Technology developed a novel instrument called the strain-gauge denture tenderometer. Designed to simulate the masticatory action of the human mouth, its purpose was to record in an unbiased manner the physical condition of a food sample.

A dentist outfitted the device with a set of plastic dentures, so it’s no surprise the instrument was affectionately known as "Mr. Chewe…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe