Порівняння методів
Переглядайте обрані методи поруч; рядки з відмінностями підсвічено.
| Аналіз профілю текстури× | Реометрія× | |
|---|---|---|
| Галузь | Харчова наука | Харчова наука |
| Родина | Process / pipeline | Process / pipeline |
| Рік появи≠ | 1968 | 1992 |
| Автор методу≠ | Malcolm Bourne | James Steffe |
| Тип≠ | Mechanical Texture Method | Fluid Property Measurement |
| Основоположне джерело≠ | 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 ↗ |
| Інші назви | TPA | rheological testing |
| Пов'язані | 3 | 3 |
| Підсумок≠ | 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. |
| ScholarGateНабір даних ↗ |
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