Front Cover......Page 1
Food Texture and Viscosity: Concept and Measurement......Page 4
Copyright Page......Page 5
Table of Contents......Page 8
Preface......Page 12
Importance of Textural Properties......Page 14
The Status of Food Texture Measurements......Page 19
Definition of Texture......Page 21
Other Definitions......Page 24
Texture and Food......Page 26
Rheology and Texture......Page 29
Early History......Page 32
Suggestions for Further Reading......Page 35
Some Definitions......Page 37
The Sequence of Mastication......Page 46
Rate of Compression between the Teeth......Page 50
Saliva......Page 51
Forces Generated between the Teeth......Page 52
Reasons for Masticating Food......Page 54
Nonoral Methods for Sensing Texture......Page 55
Introduction......Page 57
Force Measuring Instruments......Page 62
Distance Measuring Instruments......Page 94
Area and Volume Measuring Instruments......Page 109
Work, Energy, and Power Measuring Instruments......Page 110
Ratio Measuring Techniques......Page 111
Multiple Variable Instruments......Page 112
Units of Measurement......Page 114
Chemical Analysis......Page 117
Miscellaneous Methods......Page 118
Multiple Measuring Instruments......Page 119
Force Measuring Instruments......Page 131
Compression-Extrusion Testers......Page 148
Shear Testing......Page 157
Torsion Devices......Page 160
Bending......Page 162
Tensile Testers......Page 163
Distance Measuring Instruments......Page 164
Volume Measuring Instruments......Page 178
Miscellaneous Methods......Page 179
Multiple Measuring Instruments......Page 180
Introduction......Page 212
Factors Affecting Viscosity......Page 217
Types of Viscous Behavior......Page 220
The General Equation for Viscosity......Page 228
Other Flow Equations......Page 230
Time Dependency......Page 232
Methods for Measuring Viscosity......Page 236
Use of One-Point Measurements for Non-Newtonian Fluids......Page 258
Importance of Sensory Evaluation......Page 260
Sensory Texture Profiling......Page 261
Variations on the Texture Profile Technique......Page 280
The Texture Profile as an Objective Method......Page 282
Correlations between Subjective and Objective Measurements......Page 287
Nonoral Methods of Sensory Measurement......Page 289
Factors to Be Considered......Page 293
Preparation of the Sample......Page 303
Appendix: Suppliers of Texture and Viscosity Measuring Instruments......Page 307
References......Page 316
Index......Page 334