পদ্ধতির তুলনা করুন

	রিওমেট্রি	টেক্সচার প্রোফাইল অ্যানালাইসিস
ক্ষেত্র	খাদ্য বিজ্ঞান	খাদ্য বিজ্ঞান
পরিবার	Process / pipeline	Process / pipeline
উদ্ভবের বছর	1992	1968
প্রবর্তক	James Steffe	Malcolm Bourne
ধরন	Fluid Property Measurement	Mechanical Texture Method
মৌলিক উৎস	Steffe, J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press.	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.
অপর নাম	rheological testing	TPA
সম্পর্কিত	3	3
সারসংক্ষেপ	Rheometry is the scientific measurement of how fluids and semi-solids (pastes, gels, suspensions) flow and deform under applied stress. Using a rheometer (a precision instrument that applies controlled shear forces and measures the resulting deformation), rheometry characterizes the viscosity, viscoelasticity, and other flow properties of food products, essential for process design, quality control, and predicting mouthfeel sensations.	Texture Profile Analysis (TPA) is an objective, mechanical method that simulates mastication (chewing) to measure the textural properties of food products. Developed by Bourne in 1968, TPA uses a texture analyzer (a machine that applies defined forces and movements to a sample) to generate a force-time curve from which multiple texture attributes (hardness, springiness, chewiness, cohesiveness, adhesiveness) are extracted and quantified.