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3‐D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATION
Author(s) -
JACQUOT MURIEL,
LI YUET HEE LYNN,
LAMBERTCAMPAGNE LAURENCE,
ARABTEHRANY ELMIRA,
GAÏANI CLAIRE,
HARDY JOËL,
DESOBRY STÉPHANE
Publication year - 2010
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.1745-4603.2010.00245.x
Subject(s) - rheology , viscoelasticity , texture (cosmology) , digital image correlation , displacement (psychology) , deformation (meteorology) , materials science , sensory system , biological system , artificial intelligence , computer science , composite material , image (mathematics) , psychology , cognitive psychology , psychotherapist , biology
Finding new instrumental rheological parameters that better describe sensory textures can improve correlation between rheological and sensory measurements of food. Two optical three‐dimensional (3‐D) techniques commonly used in mechanical engineering field were studied. These techniques have never been used in food science. Digital image correlation and Breuckmann scanning systems were successful to distinguish gelatin gels and soft cheeses varying in firmness and viscoelastic properties. These two systems were coupled with a universal testing machine to provide information regarding 3‐D displacements and surface deformation of sample. Mathematical models were developed to determine surface displacement profiles of samples from their firmness and viscoelastic properties. Three parameters were obtained to describe surface displacement profiles linked to samples textural properties. These parameters may be useful to develop models predicting accurately food sensory texture from instrumental measurements.PRACTICAL APPLICATIONS Finding new instrumental rheological parameters that better describe sensory textures to improve correlation between rheological and sensory measurements of food.

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