FoodTextureProfileAnalysisbyCompressionTest.PDF

Food Texture Profile Analysis by Compression Test Timea Kaszab, Gyorgy Csima, Aniko Lambert-Meretei, Andras Fekete Corvinus University of Budapest, Faculty of Food Science, Department of Physics and Control Hungary timea.kaszab@uni-corvinus.hu; gyorgy.csima@uni-corvinus.hu; aniko.meretei@uni- corvinus.hu; andras.fekete@uni-corvinus.hu 1. Introduction Firmness is a principal mechanical characteristic for the consumer when eating different solid foods. However, rheological parameters, such as the viscous, elastic and plastic characters of foods are of importance, as well. Compression tests are suitable for determining several mechanical and rheological characteristics of different foods with special respects to consumer perception. Precision penetrometers are used to measure the effect of different treatments, such as storage, drying, freezing, cooking, etc. The measurement of food firmness is generally performed by precision penetrometer where the compression force is determined as the function of the deformation. With the firmness test the resistance force of the sample is measured relative to the penetration of a flat circular probe. Naturally, several probe shapes and sizes are available. The measurement of rheological properties is generally performed with respect to the time to determine the elastic and plastic parameters by compression test that includes creep and recovery tests, as well. Consequently, the texture profile of the foods can be determined. This latter one is especially important for the consumer. We were looking for a hard, a relatively elastic and a mainly plastic food. Therefore, we selected carrots for hard foods, breads for elastic and candy gums for plastic ones. Vegetables are important comp