Comparer des méthodes

	Analyse du Profil de Texture	Rhéologie
Domaine	Sciences des aliments	Sciences des aliments
Famille	Process / pipeline	Process / pipeline
Année d'origine	1968	1992
Auteur d'origine	Malcolm Bourne	James Steffe
Type	Mechanical Texture Method	Fluid Property Measurement
Source fondatrice	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.
Alias	TPA	rheological testing
Apparentées	3	3
Résumé	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.