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A Classification of Objective Methods for Measuring Texture and Consistency of Foods
Author(s) -
BOURNE M. C.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb03285.x
Subject(s) - consistency (knowledge bases) , texture (cosmology) , variable (mathematics) , basis (linear algebra) , mathematics , statistics , pattern recognition (psychology) , artificial intelligence , computer science , mathematical analysis , geometry , image (mathematics)
SUMMARY The numerous methods for objectively measuring the textural properties of foods are classified on the basis of the variable or variables that are the basis of measurement. Physical methods of measurement are classified under the headings force‐measuring, distance‐measuring, time‐measuring, energy‐measuring, ratio‐measuring, multiple‐measuring, and multiple‐variable instruments. There are also some chemical methods for measuring texture objectively. Methods that do not fit into any of the above categories make a special, miscellaneous group. Examples are given of the kinds of instruments found in each category.