Comparar métodos
Examine os métodos selecionados lado a lado; as linhas que diferem ficam destacadas.
| Análise do Perfil de Textura× | Reologia× | |
|---|---|---|
| Área | Ciência de alimentos | Ciência de alimentos |
| Família | Process / pipeline | Process / pipeline |
| Ano de origem≠ | 1968 | 1992 |
| Autor original≠ | Malcolm Bourne | James Steffe |
| Tipo≠ | Mechanical Texture Method | Fluid Property Measurement |
| Fonte seminal≠ | Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283. link ↗ | Steffe, J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press. link ↗ |
| Outros nomes | TPA | rheological testing |
| Relacionados | 3 | 3 |
| Resumo≠ | 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. |
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