Confronta i metodi

	Analisi del Profilo Tissutale	Reometria
Campo	Scienze degli alimenti	Scienze degli alimenti
Famiglia	Process / pipeline	Process / pipeline
Anno di origine	1968	1992
Ideatore	Malcolm Bourne	James Steffe
Tipo	Mechanical Texture Method	Fluid Property Measurement
Fonte seminale	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
Correlati	3	3
Sintesi	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.