期刊
JOURNAL OF FOOD ENGINEERING
卷 119, 期 3, 页码 497-507出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.06.028
关键词
Food texture; Texture profile analysis; Texture modeling; Texture index; Food quality
资金
- Senior Visiting Scholar Program of Shanghai Educational Committee, China and the South African Research Chairs Initiative of the Department of Science and Technology and National Research Foundation
- South Africa/Flanders Research Cooperation Programme [73936]
- South African Perishable Products Export Control Board (PPECB)
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.
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