Instrumental measurement of stickiness of doughs and other foods

被引：87
作者：
Hoseney, RC
Smewing, J
机构：
[1] R&R Res Serv Inc, Manhattan, KS 66502 USA
[2] Stable Micro Syst Ltd, Surrey GU7 1YL, England
来源：
JOURNAL OF TEXTURE STUDIES | 1999年 / 30卷 / 02期
关键词：
D O I：
10.1111/j.1745-4603.1999.tb00206.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Stickiness is a difficult attribute to measure. It can be defined as simply the force of adhesion when two surfaces are contacted with each other. In most food systems, the adhesion force is a combination of an adhesive force and a cohesive force, It is when the adhesive force is high and the cohesive force is low that material is perceived as being sticky. Cohesive properties can be measured by rheological techniques, To measure adhesive properties it is imperative to have a clean separation at the probe-material interface.
引用
收藏
页码：123 / 136
页数：14
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