Food texture and viscosity: concept and measurement
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
San Diego [u.a.]
Acad. Pr.
2002
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVII, 427 S. Ill., graph. Darst. |
| ISBN: | 0121190625 |
Internformat
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| 100 | 1 | |a Bourne, Malcolm C. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food texture and viscosity |b concept and measurement |c Malcolm C. Bourne |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a San Diego [u.a.] |b Acad. Pr. |c 2002 | |
| 300 | |a XVII, 427 S. |b Ill., graph. Darst. | ||
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Datensatz im Suchindex
| _version_ | 1804129137836687360 |
|---|---|
| adam_text | Titel: Food texture and viscosity
Autor: Bourne, Malcolm C.
Jahr: 2002
Contents
Preface to the Second Edition.................... xv
Chapter 1
Texture, Viscosity and Food
Introduction ..................................... 1
Importance of Texture ............................... 2
The Vocabulary of Texture............................. 4
Texture and Time of Day.............................. 6
Defective Textures.................................. 7
Textural Diversity.................................. 8
Status of Food Texture Measurements ..................... 11
Definitions of Texture ............................... 12
Texture-related Concepts and Their Definitions................ 16
Texture Versus Viscosity.............................. 17
Texture and Food Processing........................... 18
Texture and Health................................. 21
Texture and Structure................................ 22
Rheology and Texture ............................... 22
Early History..................................... 26
Suggestions for Further Reading......................... 30
Chapter 2
Body-Texture Interactions
Introduction ..................................... 33
Importance of the Tactile Sense.......................... 34
Some Definitions .................................. 35
The Sequence of Mastication ........................... 43
viii Concents
Methods and Processes Used for Disintegration of Food .......... 45
Rate of Compression between the Teeth .................... 48
Soothing Effect of Mastication .......................... 49
Saliva ......................................... 49
Forces Generated between the Teeth and Palate................ SO
Tracking Food Movement Within the Mouth.................. 53
Reasons for Masticating Food .......................... 53
Nonoral Methods for Sensing Texture...................... 55
The Hand ..................................... 55
Sight ........................................ 57
Sound........................................ 57
Chapter 3
Physics and Texture
Introduction ..................................... 59
Deformation..................................... 61
Effect of Lubrication ................................ 64
Time Aspects of Deformation........................... 65
Materials Science .................................. 68
Young s Modulus................................. 68
Shear Modulus.................................. 69
Bulk Modulus................................... 69
Poisson s Ratio.................................. 70
Interrelations Between Moduli......................... 70
Creep Compliance.................................. 71
Viscosity ....................................... 73
Laminar Flow and Turbulent Flow....................... 73
Dynamic Viscosity................................ 75
Fluidity....................................... 76
Kinematic Viscosity............................... 76
Relative Viscosity ................................ 76
Apparent Viscosity................................ 77
Shear Stress.................................... 77
Shear Rate..................................... 77
Factors Affecting Viscosity............................. 78
Temperature.................................... 78
Concentration of Solute............................. 79
Molecular Weight of Solute........................... 80
Pressure ...................................... 81
Suspended Matter ................................ 81
Types of Viscous Behavior............................. 81
Newtonian..................................... 81
Contents ix
Non-Newtonian Fluids ............................. 82
Plastic (or Bingham) ............................. 82
Pseudoplastic ................................. 86
Dilatant Flow ................................. 86
The General Equation for Viscosity........................ 87
Other Flow Equations ............................... 88
The Power Equation (also known as the Ostwald-de Wael model) .... 89
Herschel-Bulkley Model............................ 89
Casson Equation................................. 89
Structural Viscosity ............................... 91
Time Dependency.................................. 92
Weissenberg Effect (Normal Force) ....................... 95
Viscoelasticity.................................... 96
Small Amplitude Oscillatory Testing (SAOT).................. 98
Mechanical Models ................................ 100
Fracture....................................... 101
Stress Concentration ............................ 102
Isotropy and Anisotropy............................• 103
Units of Measurement .............................. 104
Suggestions for Further Reading ........................ 106
Chapter 4
Principles of Objective Texture Measurement
Introduction .................................... 107
Fundamental Tests ............................... 108
Empirical Tests ................................. 110
Imitative Tests.................................. 111
Force Measuring Instruments...............•.......... 113
Puncture Test .................................. 113
Theory of the Puncture Test ........................ 114
Semi-infinite Geometry........................... 123
Base Support for Puncture Test ...................... 124
The Punch and Die Test........................... 124
Factors Affecting the Puncture Test.................... 125
Advantages of the Puncture Test...................... 126
Compression-Extrusion Test......................... 127
Nozzle Extrusion............................... 134
Pros and Cons of the Back Extrusion Test................ 134
Cutting-Shear Test............................... 134
Compression Tests ............................... 138
Uniaxial Compression............................ 138
Bulk Compression.............................. I40
Tensile Tests................................... I40
Torsion..........................•........... I42
x Contents
Bending and Snapping Test.......................... 145
Distance Measuring Instruments ........................ 147
Linear Measuring Instruments ........................ 147
Penetrometer................................. 148
Rebound Distance.............................. 150
Deformation ................................. 152
Geometry of the Test Specimen...................... 154
Deformation by Acoustics ......................... 158
Slump Test .................................. 160
Gravity Current Flow............................ 162
Area Measuring Instruments ......................... 163
Particle Size Distribution.......................... 163
Volume Measurement ............................. 164
Time Measuring Instruments........................... 166
Work, Energy and Power Measuring Instruments .............. 166
Ratio Measuring Techniques........................... 167
Multiple Variable Instruments.......................... 168
Chemical Analysis................................. 169
Miscellaneous Methods.............................. 170
Optical Methods ................................ 170
Sound....................................... 171
Ultrasound Tests................................. 172
Reliability.................................... 172
Electromyography................................ 173
Electropalatography .............................. 174
Multiple-point Sheet Sensor (MSS) ..................... 174
Fractal Analysis and Fast Fourier Transform................ 174
Imperfect Lubricated Squeezing Flow.................... 175
Sliding Pin Consistometer (SPC)....................... 176
Pendulum Impact Test ............................. 176
Universal Testing Machines (UTM)....................... 177
Speed of Data Acquisition........................... 178
Texture Profile Analysis (TPA).......................... 182
Accuracy and Precision of Measurement.................... 187
Chapter 5
Practice of Objective Texture Measurement
Introduction .................................... 189
Force Measuring Instruments .......................... 189
Hand-Operated Puncture Testers....................... 189
Mechanical and Motorized Puncture Testers................ 198
Bloom Gelometer.............................. 198
Stevens LFRA Texture Analyzer...................... 198
Contents xi
Maturometer ................................. 199
Christel Texture Meter ........................... 200
Armour Tenderometer............................ 200
Other Puncture Testers ........................... 201
Compression-Extrusion Testers ....................... 201
FMC Pea Tenderometer........................... 201
Texture Press................................. 202
Ottawa Pea Tenderometer.......................... 206
Vettori Manghi Tenderometro ....................... 207
FirmTech 2.................................. 207
Cutting-Shear Test............................... 207
Warner-Bratzler Shear ........................... 207
Pasta Firmness................................ 210
Torsion Devices................................. 210
Farinograph.................................. 211
Mixograph .................................. 212
Bending ..................................... 212
Structograph ................................. 212
Tensile Testers.................................. 212
Extensograph................................. 212
FTC Texture Test System.......................... 213
Distance Measuring Instruments ........................ 213
Bostwick Consistometer............................ 213
The Hilker-Guthrie Plummet......................... 215
Ridgelimiter................................... 215
Penetrometer................................... 216
SURDD Hardness Tester............................ 219
Haugh Meter................................... 220
Baker Compressimeter............................. 222
Adams Consistometer and Tuc Cream Corn Meter ............ 223
USDA Consistometer ............................. 223
Volume Measuring Instruments......................... 224
Loaf Volume Meter............................... 224
Succulometer.................................. 226
Time Measuring Instruments........................... 226
BBIRA Biscuit Texture Meter......................... 226
Miscellaneous Methods.............................. 226
Torry Brown Homogenizer.......................... 226
Multiple Measuring Instruments......................... 227
GF Texturometer ................................ 227
FTC Texture Test System ........................... 228
Ottawa Texture Measuring System (OTMS) ................ 229
Universal Testing Machines (UTM)..................... 229
Instron..................................... 230
TA.XT2 Texture Analyzer ......................... 230
xii Contents
QTS Texture Analyzers........................... 231
Lloyd Texture Analyzer........................... 232
Tensipresser.................................. 232
Chapter 6
Viscosity Measurement
Introduction .................................... 235
Capillary Type ................................... 235
Tube Viscometry.................................. 241
Orifice Type..................................... 242
Coaxial Rotational Viscometers......................... 242
Cone and Plate and Parallel Plate Viscometers................ 245
Modes of Operation of Rotational Viscometers ............... 246
Other Rotational Viscometers.......................... 247
Paddle Viscometry................................. 248
Falling-Ball Viscometers ............................. 250
Oscillation Viscometry .............................. 252
Imperfect Lubricated Squeezing Flow...................... 253
Back Extrusion Viscometry............................ 253
Imitative Viscometers............................... 255
Use of One-Point Measurements for Non-Newtonian Fluids........ 255
Suppliers of Rotational Viscometers ...................... 255
Chapter 7
Sensory Methods of Texture and Viscosity Measurement
Introduction.................................... 257
Importance of Sensory Evaluation ....................... 257
Sensory Texture Profiling............................. 259
Selection of Panel Members.......................... 259
Training of the Panel.............................. 260
Establishing Standard Rating Scales..................... 262
Mechanical Characteristics......................... 262
Geometrical Characteristics ........................ 267
Other Characteristics ............................ 268
Developing the Basic TPA Score Sheet................... 268
Developing the Comparative Texture Profile Analysis Ballot ...... 273
Variations on Sensory Texture Profile Analysis................ 276
Sensory TPA by Consumer Panels........................ 280
Repeatability.................................... 281
The Texture Profile as an Objective Method.................. 282
Modifications to Sensory Texture Profile Analysis.............. 283
Nonoral Methods of Tactile Texture Measurement.............. 287
Contents
Use of Sensory Texture Profile Analysis for
Nonfood Consumer Products .......................... 291
Chapter 8
Correlation Between Physical Measurements and Sensory-
Assessments of Texture and Viscosity
Introduction .................................... 293
Two Types of Sensory Assessment ....................... 294
Psychophysical Models .............................. 296
Example of a Successful Correlation ...................... 298
Example of a Variable Correlation ....................... 298
Matching Sensory Descriptors to Scientific Principles............ 300
Some Physical Properties Are Not Textural Properties ........... 301
Effect of Compression Speed .......................... 303
Uniformity of Sample ............................... 305
Isotropic Versus Anisotropic Foods....................... 309
Effect of Temperature............................... 310
Effect of Sample Size ............................... 314
Integrated Texture Notes............................. 315
Some Foods Easily Give High Correlations .................. 318
Correlation Graphs ................................ 319
Commonsense Helps ................................ 323
Summing Up .................................... 323
Chapter 9
Selection of a Suitable Test Procedure
Introduction .................i.................. 325
Factors to be Considered............................. 325
Instrument or Sensory ............................. 325
Nature of Product................................ 326
Purpose of Test ................................. 326
Accuracy Required............................... 326
Destructive or Nondestructive ........................ 328
Costs ....................................... 328
Time ....................................... 328
Location ..................................... 328
Eliminate Unsuitable Tests............................ 329
Preliminary Selection ............................... 329
Final Selection ................................... 33°
Refine Test Conditions .............................. 332
Preparation of the Sample ............................ 333
Calibration ..................................... 334
xiv Contents
Appendix I
Suppliers of Texture and Viscosity
Measuring Instruments......................... 341
Appendix II
Effect of Temperature on Texture Measurements .... 347
Appendix III
Guidelines and Conditions for Testing Foods ....... 353
Table 1 Food Technology Corporation Texture Test System....... 353
Table 2 Instron ................................ 358
Table 3 TA.XT2 Texture Analyzer...................... 362
Appendix IV
Examples of Sensory Texture Profiles ............. 369
References................................... 381
Index....................................... 415
|
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| spelling | Bourne, Malcolm C. Verfasser aut Food texture and viscosity concept and measurement Malcolm C. Bourne 2. ed. San Diego [u.a.] Acad. Pr. 2002 XVII, 427 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology Viskosität (DE-588)4063625-2 gnd rswk-swf Textur (DE-588)4059665-5 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Viskosität (DE-588)4063625-2 s Textur (DE-588)4059665-5 s b DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009770612&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Bourne, Malcolm C. Food texture and viscosity concept and measurement Viskosität (DE-588)4063625-2 gnd Textur (DE-588)4059665-5 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4063625-2 (DE-588)4059665-5 (DE-588)4034870-2 |
| title | Food texture and viscosity concept and measurement |
| title_auth | Food texture and viscosity concept and measurement |
| title_exact_search | Food texture and viscosity concept and measurement |
| title_full | Food texture and viscosity concept and measurement Malcolm C. Bourne |
| title_fullStr | Food texture and viscosity concept and measurement Malcolm C. Bourne |
| title_full_unstemmed | Food texture and viscosity concept and measurement Malcolm C. Bourne |
| title_short | Food texture and viscosity |
| title_sort | food texture and viscosity concept and measurement |
| title_sub | concept and measurement |
| topic | Viskosität (DE-588)4063625-2 gnd Textur (DE-588)4059665-5 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Viskosität Textur Lebensmittel |
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