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Instrumentation for Determination of Mechanical Properties of Foods

  • Chapter
Theory, Determination and Control of Physical Properties of Food Materials

Part of the book series: Series in Food Material Science ((SFMS,volume 1))

Abstract

In research, product development and quality control for the food industry many parameters must be measured with precision. This has been accomplished successfully in many areas, but the scientific measurement of food texture is still in its infancy. There has been increasing interest during the past decade in developing sensory and objective techniques for evaluating this critical factor in relation to consumer reaction. Sensory analysis is evolving into a sophisticated measuring tool as indicated by recent work (Brandt et al., 1963; Sherman, 1969; Szczesniak and Bourne, 1969 and Szczesniak and Smith, 1969). The technique, however, is time consuming and requires the use of considerable amounts of trained labour. Thus, in recent years interest has accelerated in objective measurement of textural characteristics of foods to provide efficient and precise quantitative descriptions.

This chapter is based on Review Paper entitled, ‘Modernization of Texture Instrumentation’, Journal of Texture Studies 2 (1971) 129–195 with minor editions.

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Authors and Affiliations

  1. Engineering Research Service, Research Branch, Canada Department of Agriculture, Ottawa, Ont., Canada

    Peter W. Voisey

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  1. Peter W. Voisey
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  1. Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Mass., USA

    Chokyun Rha

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© 1975 D. Reidel Publishing Company, Dordrecht-Holland

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Voisey, P.W. (1975). Instrumentation for Determination of Mechanical Properties of Foods. In: Rha, C. (eds) Theory, Determination and Control of Physical Properties of Food Materials. Series in Food Material Science, vol 1. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-1731-2_7

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  • DOI: https://doi.org/10.1007/978-94-010-1731-2_7

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