مقایسهٔ روش‌ها

	تحلیل پروفیل بافت	رئولوژی
حوزه	علوم غذایی	علوم غذایی
خانواده	Process / pipeline	Process / pipeline
سال پیدایش	1968	1992
پدیدآور	Malcolm Bourne	James Steffe
نوع	Mechanical Texture Method	Fluid Property Measurement
منبع بنیادین	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.
نام‌های دیگر	TPA	rheological testing
مرتبط	3	3
خلاصه	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.