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INSTRUMENTAL MEASUREMENT OF STICKINESS OF DOUGHS AND OTHER FOODS
Author(s) -
HOSENEY R. C.,
SMEWING JO
Publication year - 1999
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.1745-4603.1999.tb00206.x
Subject(s) - adhesive , adhesion , materials science , measure (data warehouse) , rheology , composite material , atomic force microscopy , nanotechnology , layer (electronics) , computer science , database
Stickiness is a difficult attribute to measure. It can be defined as simply the force of adhesion when two surfaces are contacted with each other. In most food systems, the adhesion force is a combination of an adhesive force and a cohesive force. It is when the adhesive force is high and the cohesive force is low that material is perceived as being sticky. Cohesive properties can be measured by rheological techniques. To measure adhesive properties it is imperative to have a clean separation at the probe‐material interface.