পদ্ধতির তুলনা করুন

	টেক্সচার প্রোফাইল অ্যানালাইসিস	রিওমেট্রি
ক্ষেত্র	খাদ্য বিজ্ঞান	খাদ্য বিজ্ঞান
পরিবার	Process / pipeline	Process / pipeline
উদ্ভবের বছর	1968	1992
প্রবর্তক	Malcolm Bourne	James Steffe
ধরন	Mechanical Texture Method	Fluid Property Measurement
মৌলিক উৎস	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.	Steffe, J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press.
অপর নাম	TPA	rheological testing
সম্পর্কিত	3	3
সারসংক্ষেপ	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.	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.