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QUANTIFYING REACTIONS INFLUENCING QUALITY OF FOODS: TEXTURE, FLAVOR AND APPEARANCE 1
Author(s) -
LUND DARYL B.
Publication year - 1982
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1982.tb00649.x
Subject(s) - texture (cosmology) , quality (philosophy) , flavor , computer science , food products , process (computing) , food quality , biochemical engineering , process engineering , artificial intelligence , food science , engineering , chemistry , physics , quantum mechanics , image (mathematics) , operating system
For engineers to maintain and improve processes applied to foods, it is necessary to quantify changes in food quality as a function of process parameters. Texture, flavor and appearance (color) are sensory properties which generally have been described qualitatively and only recently have quantitative models been developed and applied. This paper reviews the application of sensory analysis for generating quantitative data on the effect of processing on texture. Generally there is a lack of data on the effect of operational parameters on texture, and, in many cases, the data which have been generated were not correctly analyzed. The requirement that engineers designing machines or processes for foods need to develop a better appreciation for the rheological properties of foods is emphasized. Finally, a systematic approach to quantifying effects of processing on texture of food must be used if food processors are to design processes based on consumer appeal.