Measuringfood texture.docVIP

Measuring food texture Abstract: Improvements made in the instrumentation for measuring food texture are discussed. Since many foods have complex flow properties, food rheology has become a significant module in the field of rheology. Instruments that use a rectilinear motion are generally used for solid foods and are commonly called Universal Testing Machines (UTM) due to their ability to to be configured with different attachments. Instruments that use a rotary motion are generally used for liquids and semi-liquids and are called rheometers. 摘要： 在仪表测量食品质地的改进进行了讨论。由于许多食物具有复杂的流动特性，流变学已成为食品流变学领域一个重要的模块。仪器采用直线运动通常用于固体食物，通常被称为万能试验机（UTM）由于具有可配置不同的附件。仪器使用一个旋转运动一般用于液体和半液体，称为流变仪。 Food texture and rheology: A tutorial review Abstract: The field of food texture and rheology is extensive. This paper provides an introductory review of the field of food rheology and texture. The paper starts with the definition of the basic terms, and then gives an overview of the complexities of the field. Finally, applications of rheological data are discussed to illustrate the wide range of disciplines that a food rheologist can impact. 摘要： 食品质构和流变学领域广泛。本文提供的食品流变学和结构领域的进展。本文首先对基本术语的定义，并给出了该领域的复杂性的概述。最后，流变数据的应用程序进行了讨论说明学科范围广泛，食品流变学家可以影响。 Rheology, food texture and mastication Abstract: Collaboration and interaction between different disciplines are necessary for the further development of studies on the texture of foods. Some fundamental problems such as the relationships between the rheology of foods and rheology of eating action, palatability and texture, large deformation, fracture and particle size are discussed.(35 refs) 摘要： 不同学科之间的合作和相互作用对食品质构的研究进一步发展的必然。的一些基本问题，如食品和饮食行为的流变学之间的关系，适口性和纹理，大变形，断裂和颗粒大小进行了讨论。（参考文献35） Rheology and tribology: Two distinctive regimes of food texture sensation Abstract: Oral processing of food is a dynamic process involving a range of deformation processes. The mechanical properties and the rheology of food have been widely used to understand and predict in