Approaches to analysis and modeling texture in fresh and processed foods - A review

被引:120
作者
Chen, Lan [1 ,2 ]
Opara, Umezuruike Linus [2 ]
机构
[1] Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai 200093, Peoples R China
[2] Univ Stellenbosch, South African Res Chair Postharvest Technol, Postharvest Technol Res Lab, ZA-7602 Stellenbosch, South Africa
基金
新加坡国家研究基金会;
关键词
Food texture; Texture profile analysis; Texture modeling; Texture index; Food quality; CONTACT ACOUSTIC-EMISSION; BRATZLER SHEAR FORCE; PROFILE ANALYSIS TPA; STRESS-RELAXATION BEHAVIOR; NEAR-INFRARED MODELS; TOMATOES CV-TRADIRO; X DOMESTICA BORKH; GREEN TEA EXTRACT; MECHANICAL-PROPERTIES; WARNER-BRATZLER;
D O I
10.1016/j.jfoodeng.2013.06.028
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Texture analysis and modeling are important techniques in food and postharvest research and industrial practice. A wide range of methods have been used to evaluate instrumental results, which provide time-series data of product deformation, thereby allowing a wide range of texture attributes to be calculated from force-time or force-displacement data. Several indices of texture such as the firmness index, crunchiness index and texture index based on "vibration energy density" have been reported, but these are not widely used to quantify food texture. Some modeling and statistical approaches have been adopted to analyze food texture data, including chemical reaction kinetics and the Michaelis-Menton type decay function, mechanistic autocatalytic models based on logistic equation, and the finite element method. However, increasing demand for comprehensive approaches to texture profile analysis, generalized texture indices and fundamental texture models still remain challenges in the food research and industry. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码:497 / 507
页数:11
相关论文
共 129 条
[1]   Relationships between microstructure and mechanical properties of cellular cornstarch extrudates [J].
Agbisit, Roderick ;
Alavi, Sajid ;
Cheng, Enzhi ;
Herald, Thomas ;
Trater, Allen .
JOURNAL OF TEXTURE STUDIES, 2007, 38 (02) :199-219
[2]   Sensory attributes and texture profile of beef burgers with gari [J].
Akwetey, W. Y. ;
Knipe, C. L. .
MEAT SCIENCE, 2012, 92 (04) :745-748
[3]   Stress relaxation characteristics of low-fat chicken sausages made in Argentina [J].
Andres, Silvina C. ;
Zaritzky, Noemi E. ;
Califano, Alicia N. .
MEAT SCIENCE, 2008, 79 (03) :589-594
[4]   CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. I - RELATIONSHIP WITH RHEOLOGICAL MEASUREMENTS [J].
Ares, Gaston ;
Budelli, Eliana ;
Bruzzone, Fernanda ;
Gimenez, Ana ;
Lema, Patricia .
JOURNAL OF TEXTURE STUDIES, 2012, 43 (03) :203-213
[5]   Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation [J].
Arimi, J. M. ;
Duggan, E. ;
O'Sullivan, M. ;
Lyng, J. G. ;
O'Riordan, E. D. .
FOOD RESEARCH INTERNATIONAL, 2010, 43 (06) :1650-1655
[6]   DEVELOPMENT OF AN ACOUSTIC MEASUREMENT SYSTEM FOR ANALYZING CRISPINESS DURING MECHANICAL AND SENSORY TESTING [J].
Arimi, J. M. ;
Duggan, E. ;
O'Sullivan, M. ;
Lyng, J. G. ;
O'Riordan, E. D. .
JOURNAL OF TEXTURE STUDIES, 2010, 41 (03) :320-340
[7]   The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese [J].
Ayyash, M. M. ;
Sherkat, F. ;
Francis, P. ;
Williams, R. P. W. ;
Shah, N. P. .
JOURNAL OF DAIRY SCIENCE, 2011, 94 (01) :37-42
[8]   Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content [J].
Benedini, Riccardo ;
Parolari, Giovanni ;
Toscani, Tania ;
Virgili, Roberta .
MEAT SCIENCE, 2012, 90 (02) :431-437
[9]   Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model [J].
Bhattacharya, Sila .
JOURNAL OF FOOD ENGINEERING, 2010, 97 (04) :539-546
[10]  
Bourne M. C., 1982, FOOD TEXTURE VISCOSI, P19