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INSTRUMENTAL MEASUREMENT OF ADHESIVENESS IN SOLID AND SEMI‐SOLID FOODS. A SURVEY
Author(s) -
FISZMAN S. M.,
DAMÁSIO M. H.
Publication year - 2000
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.1745-4603.2000.tb00285.x
Subject(s) - materials science , process engineering , composite material , engineering drawing , engineering
The literature on the methodology for instrumental determination of adhesiveness in various groups of solid and semi‐solid foods and the definition of the related parameters is reviewed. A specific analysis is made of the various ways of presenting the sample to the equipment, the shapes, sizes and materials of probes, degrees of penetration or compression, and devices specially designed for measuring adhesiveness in particular foods. Information is provided about various forms of sensory measurement evaluation of adhesiveness.