方法对比

	流变学	淀粉糊化	纹理剖面分析
领域	食品科学	食品科学	食品科学
方法族	Process / pipeline	Process / pipeline	Process / pipeline
起源年份	1992	1985	1968
提出者	James Steffe	Multiple researchers	Malcolm Bourne
类型	Fluid Property Measurement	Thermodynamic Characterization	Mechanical Texture Method
开创性文献	Steffe, J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press.	Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78.	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.
别名	rheological testing	DSC, differential scanning calorimetry	TPA
相关	3	3	3
摘要	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.	Differential Scanning Calorimetry (DSC) is a thermal analysis technique that measures the heat absorbed or released by a sample as temperature changes, enabling characterization of starch gelatinization—the structural transformation of starch granules when heated with water. DSC reveals the temperature at which starch swells, the energy required, and the range over which this occurs, providing insight into starch source, processing history, and ingredient interactions.	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.