Compara mètodes

	Reometria	Anàlisi del Perfil de Textura
Camp	Ciència dels aliments	Ciència dels aliments
Família	Process / pipeline	Process / pipeline
Any d'origen	1992	1968
Autor original	James Steffe	Malcolm Bourne
Tipus	Fluid Property Measurement	Mechanical Texture Method
Font seminal	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.
Àlies	rheological testing	TPA
Relacionats	3	3
Resum	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.