Сравнение методов
Просматривайте выбранные методы рядом; строки с различиями подсвечены.
| Реометрия× | Анализ текстурного профиля× | |
|---|---|---|
| Область | Пищевая наука | Пищевая наука |
| Семейство | Process / pipeline | Process / pipeline |
| Год появления≠ | 1992 | 1968 |
| Автор метода≠ | James Steffe | Malcolm Bourne |
| Тип≠ | Fluid Property Measurement | Mechanical Texture Method |
| Основополагающий источник≠ | Steffe, J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press. link ↗ | Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283. link ↗ |
| Другие названия | rheological testing | TPA |
| Связанные | 3 | 3 |
| Сводка≠ | 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. |
| ScholarGateНабор данных ↗ |
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