Linganisha mbinu

	Rheometry	Uchanganuzi wa Muundo wa Tektura
Nyanja	Sayansi ya Chakula	Sayansi ya Chakula
Familia	Process / pipeline	Process / pipeline
Mwaka wa asili	1992	1968
Mwanzilishi	James Steffe	Malcolm Bourne
Aina	Fluid Property Measurement	Mechanical Texture Method
Chanzo asilia	Steffe, J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press.	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.
Majina mbadala	rheological testing	TPA
Zinazohusiana	3	3
Muhtasari	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.