Food Texture and Viscosity

Concept and Measurement

By: Malcolm Bourne

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Hardcover | 14 March 2002 | Edition Number 2

At a Glance

Hardcover
416 Pages

Edition Type
Revised

Dimensions(cm)
24.77 x 19.68 x 3.18

Hardcover

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Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.

This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.

* Completely revised with approximately 30% new material
* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
* Provides a list of suppliers of texture-measuring equipment
* Features two-color illustrations and text throughout
* Written by an award-winning author

Industry Reviews

"Bourne's definitions are well written and easy to understand...this is an excellent resource for a description of how foods are tested and the precision and accuracy of each test... useful for specificity of the types of tests and equipment used and just what they describe. Recommended."-E STREAMS (June 2003) "...recommended for students and professionals in academia and industry, in particular for food technologists interested in measuring, controlling and understanding food texture." -LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE (March 2003) "The book very readable and provides a lot of information. It covers the whole range of topics related to food texture measurements ranging from sensoric product evaluation to instrumental evaluation in industry and at research centres. ...The book is a a must for everybody working in the field of texture assessment both in industry and in food science laboratories." -JOURNAL OF SENSORY STUDIES

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You Can Find This Book In

Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Cooking, Food & Drink Recipes & Cookbooks Medicine Medicine in General Public Health & Preventive Medicine Personal & Public Health / Health Education Dietetics & Nutrition

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Preface to the Second Edition	p. xv
Texture, Viscosity and Food
Introduction	p. 1
Importance of Texture	p. 2
The Vocabulary of Texture	p. 4
Texture and Time of Day	p. 6
Defective Textures	p. 7
Textural Diversity	p. 8
Status of Food Texture Measurements	p. 11
Definitions of Texture	p. 12
Texture-related Concepts and Their Definitions	p. 16
Texture Versus Viscosity	p. 17
Texture and Food Processing	p. 18
Texture and Health	p. 21
Texture and Structure	p. 22
Rheology and Texture	p. 22
Early History	p. 26
Suggestions for Further Reading	p. 30
Body-Texture Interactions
Introduction	p. 33
Importance of the Tactile Sense	p. 34
Some Definitions	p. 35
The Sequence of Mastication	p. 43
Methods and Processes Used for Disintegration of Food	p. 45
Rate of Compression between the Teeth	p. 48
Soothing Effect of Mastication	p. 49
Saliva	p. 49
Forces Generated between the Teeth and Palate	p. 50
Tracking Food Movement Within the Mouth	p. 53
Reasons for Masticating Food	p. 53
Nonoral Methods for Sensing Texture	p. 55
The Hand	p. 55
Sight	p. 57
Sound	p. 57
Physics and Texture
Introduction	p. 59
Deformation	p. 61
Effect of Lubrication	p. 64
Time Aspects of Deformation	p. 65
Materials Science	p. 68
Young's Modulus	p. 68
Shear Modulus	p. 69
Bulk Modulus	p. 69
Poisson's Ratio	p. 70
Interrelations Between Moduli	p. 70
Creep Compliance	p. 71
Viscosity	p. 73
Laminar Flow and Turbulent Flow	p. 73
Dynamic Viscosity	p. 75
Fluidity	p. 76
Kinematic Viscosity	p. 76
Relative Viscosity	p. 76
Apparent Viscosity	p. 77
Shear Stress	p. 77
Shear Rate	p. 77
Factors Affecting Viscosity	p. 78
Temperature	p. 78
Concentration of Solute	p. 79
Molecular Weight of Solute	p. 80
Pressure	p. 81
Suspended Matter	p. 81
Types of Viscous Behavior	p. 81
Newtonian	p. 81
Non-Newtonian Fluids	p. 82
Plastic (or Bingham)	p. 82
Pseudoplastic	p. 86
Dilatant Flow	p. 86
The General Equation for Viscosity	p. 87
Other Flow Equations	p. 88
The Power Equation (also known as the Ostwald-de Wael model)	p. 89
Herschel-Bulkley Model	p. 89
Casson Equation	p. 89
Structural Viscosity	p. 91
Time Dependency	p. 92
Weissenberg Effect (Normal Force)	p. 95
Viscoelasticity	p. 96
Small Amplitude Oscillatory Testing (SAOT)	p. 98
Mechanical Models	p. 100
Fracture	p. 101
Stress Concentration	p. 102
Isotropy and Anisotropy	p. 103
Units of Measurement	p. 104
Suggestions for Further Reading	p. 106
Principles of Objective Texture Measurement
Introduction	p. 107
Fundamental Tests	p. 108
Empirical Tests	p. 110
Imitative Tests	p. 111
Force Measuring Instruments	p. 113
Puncture Test	p. 113
Theory of the Puncture Test	p. 114
Semi-infinite Geometry	p. 123
Base Support for Puncture Test	p. 124
The Punch and Die Test	p. 124
Factors Affecting the Puncture Test	p. 125
Advantages of the Puncture Test	p. 126
Compression-Extrusion Test	p. 127
Nozzle Extrusion	p. 134
Pros and Cons of the Back Extrusion Test	p. 134
Cutting-Shear Test	p. 134
Compression Tests	p. 138
Uniaxial Compression	p. 138
Bulk Compression	p. 140
Tensile Tests	p. 140
Torsion	p. 142
Bending and Snapping Test	p. 145
Distance Measuring Instruments	p. 147
Linear Measuring Instruments	p. 147
Penetrometer	p. 148
Rebound Distance	p. 150
Deformation	p. 152
Geometry of the Test Specimen	p. 154
Deformation by Acoustics	p. 158
Slump Test	p. 160
Gravity Current Flow	p. 162
Area Measuring Instruments	p. 163
Particle Size Distribution	p. 163
Volume Measurement	p. 164
Time Measuring Instruments	p. 166
Work, Energy and Power Measuring Instruments	p. 166
Ratio Measuring Techniques	p. 167
Multiple Variable Instruments	p. 168
Chemical Analysis	p. 169
Miscellaneous Methods	p. 170
Optical Methods	p. 170
Sound	p. 171
Ultrasound Tests	p. 172
Rollability	p. 172
Electromyography	p. 173
Electropalatography	p. 174
Multiple-point Sheet Sensor (MSS)	p. 174
Fractal Analysis and Fast Fourier Transform	p. 174
Imperfect Lubricated Squeezing Flow	p. 175
Sliding Pin Consistometer (SPC)	p. 176
Pendulum Impact Test	p. 176
Universal Testing Machines (UTM)	p. 177
Speed of Data Acquisition	p. 178
Texture Profile Analysis (TPA)	p. 182
Accuracy and Precision of Measurement	p. 187
Practice of Objective Texture Measurement
Introduction	p. 189
Force Measuring Instruments	p. 189
Hand-Operated Puncture Testers	p. 189
Mechanical and Motorized Puncture Testers	p. 198
Bloom Gelometer	p. 198
Stevens LFRA Texture Analyzer	p. 198
Maturometer	p. 199
Christel Texture Meter	p. 200
Armour Tenderometer	p. 200
Other Puncture Testers	p. 201
Compression-Extrusion Testers	p. 201
FMC Pea Tenderometer	p. 201
Texture Press	p. 202
Ottawa Pea Tenderometer	p. 206
Vettori Manghi Tenderometro	p. 207
FirmTech 2	p. 207
Cutting-Shear Test	p. 207
Warner-Bratzler Shear	p. 207
Pasta Firmness	p. 210
Torsion Devices	p. 210
Farinograph	p. 211
Mixograph	p. 212
Bending	p. 212
Structograph	p. 212
Tensile Testers	p. 212
Extensograph	p. 212
FTC Texture Test System	p. 213
Distance Measuring Instruments	p. 213
Bostwick Consistometer	p. 213
The Hilker-Guthrie Plummet	p. 215
Ridgelimiter	p. 215
Penetrometer	p. 216
SURDD Hardness Tester	p. 219
Haugh Meter	p. 220
Baker Compressimeter	p. 222
Adams Consistometer and Tuc Cream Corn Meter	p. 223
USDA Consistometer	p. 223
Volume Measuring Instruments	p. 224
Loaf Volume Meter	p. 224
Succulometer	p. 226
Time Measuring Instruments	p. 226
BBIRA Biscuit Texture Meter	p. 226
Miscellaneous Methods	p. 226
Torry Brown Homogenizer	p. 226
Multiple Measuring Instruments	p. 227
GF Texturometer	p. 227
FTC Texture Test System	p. 228
Ottawa Texture Measuring System (OTMS)	p. 229
Universal Testing Machines (UTM)	p. 229
Instron	p. 230
TA.XT2 Texture Analyzer	p. 230
QTS Texture Analyzers	p. 231
Lloyd Texture Analyzer	p. 232
Tensipresser	p. 232
Viscosity Measurement
Introduction	p. 235
Capillary Type	p. 235
Tube Viscometry	p. 241
Orifice Type	p. 242
Coaxial Rotational Viscometers	p. 242
Cone and Plate and Parallel Plate Viscometers	p. 245
Modes of Operation of Rotational Viscometers	p. 246
Other Rotational Viscometers	p. 247
Paddle Viscometry	p. 248
Falling-Ball Viscometers	p. 250
Oscillation Viscometry	p. 252
Imperfect Lubricated Squeezing Flow	p. 253
Back Extrusion Viscometry	p. 253
Imitative Viscometers	p. 255
Use of One-Point Measurements for Non-Newtonian Fluids	p. 255
Suppliers of Rotational Viscometers	p. 255
Sensory Methods of Texture and Viscosity Measurement
Introduction	p. 257
Importance of Sensory Evaluation	p. 257
Sensory Texture Profiling	p. 259
Selection of Panel Members	p. 259
Training of the Panel	p. 260
Establishing Standard Rating Scales	p. 262
Mechanical Characteristics	p. 262
Geometrical Characteristics	p. 267
Other Characteristics	p. 268
Developing the Basic TPA Score Sheet	p. 268
Developing the Comparative Texture Profile Analysis Ballot	p. 273
Variations on Sensory Texture Profile Analysis	p. 276
Sensory TPA by Consumer Panels	p. 280
Repeatability	p. 281
The Texture Profile as an Objective Method	p. 282
Modifications to Sensory Texture Profile Analysis	p. 283
Nonoral Methods of Tactile Texture Measurement	p. 287
Use of Sensory Texture Profile Analysis for Nonfood Consumer Products	p. 291
Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity
Introduction	p. 293
Two Types of Sensory Assessment	p. 294
Psychophysical Models	p. 296
Example of a Successful Correlation	p. 298
Example of a Variable Correlation	p. 298
Matching Sensory Descriptors to Scientific Principles	p. 300
Some Physical Properties Are Not Textural Properties	p. 301
Effect of Compression Speed	p. 303
Uniformity of Sample	p. 305
Isotropic Versus Anisotropic Foods	p. 309
Effect of Temperature	p. 310
Effect of Sample Size	p. 314
Integrated Texture Notes	p. 315
Some Foods Easily Give High Correlations	p. 318
Correlation Graphs	p. 319
Commonsense Helps	p. 323
Summing Up	p. 323
Selection of a Suitable Test Procedure
Introduction	p. 325
Factors to be Considered	p. 325
Instrument or Sensory	p. 325
Nature of Product	p. 326
Purpose of Test	p. 326
Accuracy Required	p. 326
Destructive or Nondestructive	p. 328
Costs	p. 328
Time	p. 328
Location	p. 328
Eliminate Unsuitable Tests	p. 329
Preliminary Selection	p. 329
Final Selection	p. 330
Refine Test Conditions	p. 332
Preparation of the Sample	p. 333
Calibration	p. 334
Suppliers of Texture and Viscosity Measuring Instruments	p. 341
Effect of Temperature on Texture Measurements	p. 347
Guidelines and Conditions for Testing Foods	p. 353
Food Technology Corporation Texture Test System	p. 353
Instron	p. 358
TA.XT2 Texture Analyzer	p. 362
Examples of Sensory Texture Profiles	p. 369
References	p. 381
Index	p. 415
Table of Contents provided by Syndetics. All Rights Reserved.

Food Texture and Viscosity

Concept and Measurement

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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