Food Texture and Viscosity: Concept and Measurement - 1st Edition - ISBN: 9780121190804, 9780323162593

Food Texture and Viscosity: Concept and Measurement

1st Edition

Authors: Malcolm C. Bourne
eBook ISBN: 9780323162593
Imprint: Academic Press
Published Date: 28th January 1981
Page Count: 340
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Description

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured.

The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing.

The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation.

The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Table of Contents


Preface


1. Texture, Viscosity, and Food


Importance of Textural Properties


The Status of Food Texture Measurements


Definition of Texture


Other Definitions


Texture Versus Viscosity


Texture and Food


Rheology and Texture


Early History


Suggestions for Further Reading


2 . Body-Texture Interactions


Some Definitions


The Sequence of Mastication


Rate of Compression Between the Teeth


Soothing Effect of Mastication


Saliva


Forces Generated Between the Teeth


Reasons for Masticating Food


Nonoral Methods for Sensing Texture


3. Principles of Objective Texture Measurement


Introduction


Force Measuring Instruments


Distance Measuring Instruments


Area and Volume Measuring Instruments


Time Measuring Instruments


Work, Energy, and Power Measuring Instruments


Ratio Measuring Techniques


Multiple Variable Instruments


Units of Measurement


Chemical Analysis


Miscellaneous Methods


Multiple Measuring Instruments


4. Practice of Objective Texture Measurement


Introduction


Force Measuring Instruments


Compression-Extrusion Testers


Shear Testing


Torsion Devices


Bending


Tensile Testers


Distance Measuring Instruments


Volume Measuring Instruments


Time Measuring Instruments


Miscellaneous Methods


Multiple Measuring Instruments


5. Viscosity and Consistency


Introduction


Factors Affecting Viscosity


Types of Viscous Behavior


The General Equation

Details

No. of pages:
340
Language:
English
Copyright:
© Academic Press 1982
Published:
Imprint:
Academic Press
eBook ISBN:
9780323162593

About the Author

Malcolm C. Bourne

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