Сравнение методов

	Анализ текстурного профиля	Реометрия
Область	Пищевая наука	Пищевая наука
Семейство	Process / pipeline	Process / pipeline
Год появления	1968	1992
Автор метода	Malcolm Bourne	James Steffe
Тип	Mechanical Texture Method	Fluid Property Measurement
Основополагающий источник	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.
Другие названия	TPA	rheological testing
Связанные	3	3
Сводка	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.