Food Texture
17 important questions on Food Texture
How consumer determine texture of food products?
- Visual observation
- Hearing
- Touching/feeling
- Smelling
- Tasting
What are three product properties of texture?
- Structure
- Mechanical properties
- Surface properties
What are 5 Mechanical properties of Texture ?
- Elasticity (pasta)
- Viscosity (water)
- Fracture stress (cookies)
- Fracture stain (cookies)
- Yield stress (ketchup)
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Which mechanical properties can be tested using rheological techniques ?
- Elasticity
- Viscosity
- Fracture stress
What viscosity in food?
What is yield stress?
What are 3 types of rheological behavior?
- Viscous flow (liquids)
- Elastic deformation ('solids')
- Visco-elastic behaviour (most food products)
What are the two important rheological concepts ?
- Stress: force per unit area applied to a material
- Strain: Relative deformation of the material
What plays a role at simple formations regarding elastic materials?
- Simple shear
- Compression (elongation)
What is rheological behavior?
What is shear thinning?
What is shear thickening?
Examples Flow behavior?
- Newtonian - Water
- Shear rate thinning - yoghurt
- Shear rate thickening - peanut butter
What is the difference between low and large strain?
- Low strain: No permanent deformation of microstructure
- large strain: permanent deformation of structure or fracture
What are meaning of stress and strain regarding fracture properties?
- Stress: force needed to break the structure
- Strain: deformation needed to beak the structure
What is function of a Texture analyzer?
- Imposes shear rate, measures stress
- Multifunctional by using of a range of probes
What is a penetrometer ?
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