İçerik:

Physiological Basis of Texture
Parenchyma Cells
Cell Wall
Cell Turgor
Cell-to-Cell De-bonding versus Cell Rupture

Sensory Evaluation of Texture

Instrumental Measurement of Texture
Elastic and Viscoelastic Behavior
Puncture Tests.
Shear Tests
 Compression
Tension Test
Torsion Test
Twist Test.
Non-destructive Measurements for On-line Sorting


Judith A. Abbott1 and F. Roger Harker2
1Produce Quality and Safety Laboratory, USDA, ARS, Beltsville, Maryland
2The Horticulture and Food Research Institute of New Zealand Ltd.
Mt. Albert Research Centre, Auckland, New Zealand

Introduction: Texture is a quality attribute that is critical in determining the acceptability of fruits and vegetables. It is convenient to define quality as the composite of intrinsic characteristics that differentiate units of the commodity - individual pieces of the product - and to think of acceptability as people’s perceptions of and reactions to those characteristics. Although the term is widely used, texture is not a single, well-defined attribute. It is a collective term that encompasses the structural and mechanical properties of a food and their sensory perception in the hand or mouth. Although some definitions of texture restrict its use to only sensory attributes or to sensory attributes and the mechanical properties directly related to them, the term texture is sometimes extended to include some mechanical properties of commercial interest that may not be of direct interest to consumers, such as resistance to mechanical damage. In this review, we will use the term texture in the broadest sense.
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