Food Texture and Viscosity: Concept and Measurement (A by Malcolm C. Bourne
By Malcolm C. Bourne
Drawing jointly literature from various fields, nutrients Texture and Viscosity, 2E, features a short historical past of this zone and its easy ideas. It experiences how texture and viscosity are measured, together with the actual interactions among the human physique and foodstuff, target equipment of texture measurements, the newest advances in texture-measuring tools, numerous different types of liquid move, and more.This revised variation includes nearly 30% new fabric, together with new chapters on physics and texture and the correlation among actual measurements and sensory exams. It now contains two-color illustrations and contains a present record of apparatus providers. * thoroughly revised with nearly 30% new fabric * contains new chapters on physics and texture and the correlation among actual measurements and sensory tests* offers an inventory of providers of texture-measuring apparatus * positive factors two-color illustrations and textual content all through* Written via an award-winning writer
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Extra resources for Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
Example text
Brulle (1893, France) developed an oléogrammétre to measure the hardness of solid fats using the puncture principle. Sohn (1893, England), who was independently performing experiments similar to Brulle, felt he had been ‘scooped’ when Brulle’s publication Early History 27 appeared, and he hurried into print with a description of his apparatus accompanied by a list of seven rules that should be followed to avoid erroneous results. Perkins (1914, United States) continued the work of Brulle and Sohn in developing a puncture test to measure the hardness of fats.
Examples of this type of commodity are bread, ketchup, ice cream, jellies, mayonnaise, candy, cheese, margarine and sausage. With this class of commodity it is possible to change the formulation by the number, amount, and quality of ingredients that are used in addition to processing variables, and hence there are more options available to control the texture of the finished product and to develop specified textures and structures not found in native foods. A large number of ingredients, called ‘texturizing agents’ are available to the food technologist to help bring the texture of foods into the range preferred by consumers.
The importance of rheology in foods has been well established in the preceding discussion. However, the science of rheology does not cover all of Rheology and Texture 25 the aspects that should be included in the broad definition of food texture. Mastication is a process in which pieces of food are ground into a very fine state, but the process of size reduction (synonyms are comminution, disintegration, pulverization, and trituration) does not belong in the field of rheology. During mastication the size and shape of food particles and their surface roughness are sensed and become important attributes of the overall textural sensation.