Premium
IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT?
Author(s) -
BOURNE MALCOLM C.
Publication year - 1975
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1975.tb01253.x
Subject(s) - rugosity , mastication , rheology , comminution , texture (cosmology) , materials science , surface finish , mixing (physics) , composite material , mineralogy , metallurgy , geology , orthodontics , computer science , artificial intelligence , medicine , physics , ecology , image (mathematics) , quantum mechanics , habitat , biology
. During mastication of food a number of processes occur, including deformation and flow (rheology), size reduction (comminution), and mixing and hydration with saliva. Changes in temperature and surface roughness (rugosity) may also be important. Food researchers should realize that rheological tests describe only a portion of the physical properties sensed in the mouth during mastication.