Food Texture and Viscosity: Concept and Measurement
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Table of contents
- Copyright Pageiv
- Contentsvii
- Preface to the Second Editionxv
- Chapter 1. Texture, Viscosity and Food1
- Introduction1
- Importance of Texture2
- The Vocabulary of Texture4
- Texture and Time of Day6
- Defective Textures7
- Textural Diversity8
- Status of Food Texture Measurements11
- Definitions of Texture12
- Texture-related Concepts and Their Definitions16
- Texture Versus Viscosity17
- Texture and Food Processing18
- Texture and Health21
- Texture and Structure22
- Rheology and Texture22
- Early History26
- Suggestions for Further Reading30
- Chapter 2. Body–Texture Interactions33
- Introduction33
- Importance of the Tactile Sense34
- Some Definitions35
- The Sequence of Mastication43
- Methods and Processes Used for Disintegration of Food45
- Rate of Compression between the Teeth48
- Soothing Effect of Mastication49
- Saliva49
- Forces Generated between the Teeth and Palate50
- Tracking Food Movement Within the Mouth53
- Reasons for Masticating Food53
- Nonoral Methods for Sensing Texture55
- Chapter 3. Physics and Texture59
- Introduction59
- Deformation61
- Effect of Lubrication64
- Time Aspects of Deformation65
- Materials Science68
- Creep Compliance71
- Viscosity73
- Factors Affecting Viscosity78
- Types of Viscous Behavior81
- The General Equation for Viscosity87
- Other Flow Equations88
- Time Dependency92
- Weissenberg Effect (Normal Force)95
- Viscoelasticity96
- Small Amplitude Oscillatory Testing (SAOT)98
- Mechanical Models100
- Fracture101
- Isotropy and Anisotropy103
- Units of Measurement104
- Suggestions for Further Reading106
- Chapter 4. Principles of Objective Texture Measurement107
- Introduction107
- Force Measuring Instruments113
- Distance Measuring Instruments147
- Time Measuring Instruments166
- Work, Energy and Power Measuring Instruments166
- Ratio Measuring Techniques167
- Multiple Variable Instruments168
- Chemical Analysis169
- Miscellaneous Methods170
- Universal Testing Machines (UTM)177
- Texture Profile Analysis (TPA)182
- Accuracy and Precision of Measurement187
- Chapter 5. Practice of Objective Texture Measurement189
- Introduction189
- Force Measuring Instruments189
- Distance Measuring Instruments213
- Volume Measuring Instruments224
- Time Measuring Instruments226
- Miscellaneous Methods226
- Multiple Measuring Instruments227
- Chapter 6. Viscosity Measurement235
- Introduction235
- Capillary Type235
- Tube Viscometry241
- Orifice Type242
- Coaxial Rotational Viscometers242
- Cone and Plate and Parallel Plate Viscometers245
- Modes of Operation of Rotational Viscometers246
- Other Rotational Viscometers247
- Paddle Viscometry248
- Falling-Ball Viscometers250
- Oscillation Viscometry252
- Imperfect Lubricated Squeezing Flow253
- Back Extrusion Viscometry253
- Imitative Viscometers255
- Use of One-Point Measurements for Non-Newtonian Fluids255
- Suppliers of Rotational Viscometers255
- Chapter 7. Sensory Methods of Texture and Viscosity Measurement257
- Introduction257
- Importance of Sensory Evaluation257
- Sensory Texture Profiling259
- Variations on Sensory Texture Profile Analysis276
- Sensory TPA by Consumer Panels280
- Repeatability281
- The Texture Profile as an Objective Method282
- Modifications to Sensory Texture Profile Analysis283
- Nonoral Methods of Tactile Texture Measurement287
- Use of Sensory Texture Profile Analysis for Nonfood Consumer Products291
- Chapter 8. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosit293
- Introduction293
- Two Types of Sensory Assessment294
- Psychophysical Models296
- Example of a Successful Correlation298
- Example of a Variable Correlation298
- Matching Sensory Descriptors to Scientific Principles300
- Some Physical Properties Are Not Textural Properties301
- Effect of Compression Speed303
- Uniformity of Sample305
- Isotropic Versus Anisotropic Foods309
- Effect of Temperature310
- Effect of Sample Size314
- Integrated Texture Notes315
- Some Foods Easily Give High Correlations318
- Correlation Graphs319
- Commonsense Helps323
- Summing Up323
- Chapter 9. Selection of a Suitable Test Procedure325
- Introduction325
- Factors to be Considered325
- Eliminate Unsuitable Tests329
- Preliminary Selection329
- Final Selection330
- Refine Test Conditions332
- Preparation of the Sample333
- Calibration334
- Appendix I. Suppliers of Texture and Viscosity Measuring Instruments341
- Appendix II. Effect of Temperature on Texture Measurements347
- Appendix III. Guidelines and Conditions for Testing Foods353
- Table 1 Food Technology Corporation Texture Test System353
- Table 2 Instron358
- Table 3 TA.XT2 Texture Analyzer362
- Appendix IV. Examples of Sensory Texture Profiles369
- References381
- Index415
Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.
This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.
* Completely revised with approximately 30% new material
* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
* Provides a list of suppliers of texture-measuring equipment
* Features two-color illustrations and text throughout
* Written by an award-winning author
This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.
* Completely revised with approximately 30% new material
* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
* Provides a list of suppliers of texture-measuring equipment
* Features two-color illustrations and text throughout
* Written by an award-winning author