测试条件对苹果TPA质地参数的影响

简要介绍了TPA质地分析方法，并对苹果片进行TPA测试，研究压缩速率和压缩程度对测试结果的影响。结果表明，压缩程度对考察的四个质地参数有显著影响，压缩速率无显著影响。     

测试参数对杏果质地多面分析的影响

通过对杏果进行TPA测试,探究10%～35%的压缩程度和60～240mm/min的压缩速率对质构参数的影响。结果表明,压缩程度对杏果硬度1、硬度2、弹性、内聚性和回复性的影响极显著,压缩速率仅对其回复性影响显著。因此,在选择合适的测试参数时,应重点考虑压缩程度。     

冷冻食品行业:多名技术人员通过2010年度食品专业高级技术资格论证

<正> 专业技术职务资格认证是在中国科协统一组织和领导下,以促进我国科技人才成长,培育创新型技术人员为目标,在全国部分学会试点进行的同行评价体系。中国食品科学技术学会作为食品专业技术职务资格认证的承担单     

食品的质构特性与新产品开发

介绍了在新产品开发中食品质构的构建，以厦开发过程中食品质构的感官评判和仪器分析，并讨论了感官评判结果与仪器分析数据的相关性。食品的质构特性是食品新产品开发中不可忽视的属性，值得研究开发者引起足够的重视。     

物性分析仪在食品质构测定方面的应用

质地特性是食品极其重要的品质因素。一般采用的感官评定方法主观因素偏重，而物性分析仪所反映的主要是与力学特性有关的食品质地特性，其结果具有较高的灵敏性与客观性，故其使用越来越广泛。本文综述了物性分析仪的原理及其在小麦粉制品、肉制品、水产品和乳制品中的应用，以及存在的问题与展望。     

TPA质构分析及测试条件对苹果TPA质构分析的影响

本文简要介绍了TPA质构分析方法,具体阐述了TPA质构参数的含义,并对苹果片进行TPA测试,研究压缩速率和压缩程度对测试结果的影响。结果表明,压缩程度对考察的四个质构参数有显著影响,压缩速率无显著影响。     

基于TPA测试的蔬菜猪肉丸质地特性研究

蔬菜肉丸是一种营养丰富的特色肉糜食品,其研究主要集中在感官评价基础上的工艺优化。采用物性测定仪对蔬菜汁猪肉丸子进行硬度、耐咀性等分析,从而得出不同蔬菜汁、胶体的加入对猪肉丸质地的影响。结果显示,在相等的量的加入下,白菜汁质地好于芹菜汁好于番茄汁,胶体加入中卡拉胶好于明胶。     

REVIEW FOOD TEXTURE AND DENTAL SCIENCE

The techniques used in dentistry which enable the monitoring of mastication include gnathosonics, electromyography, cinematography and the use of various electronic, intra-oral, instruments. The forces involved during the masticatory cycle have been estimated using a variety of both extra-and intra-oral devices. The possible implications of this knowledge are discussed in relation to obtaining greater information from instrumental techniques, developing more meaningticl mechanical test methods, improving methodology used in the establishment of texture panels and in acquiring a greater understanding of results obtained from such sensory evaluations.     

EFFECT OF MANNITOL TREATMENT ON ULTRASOUND EMISSION DURING TEXTURE PROFILE ANALYSIS OF POTATO AND APPLE TISSUE

An ultrasound acoustic emission (AE) signal was recorded during texture profile analysis (TPA) of potato and apple tissue with different texture. The acoustic sensor was in contact with the sample through solid medium. Texture of the tissue was controlled by soaking it in different mannitol solutions. Both TPA and AE parameters change with the texture of potato and apple samples. However, correlation coefficients of linear regression of acoustic parameters are higher than TPA parameters and all of them are significant at a higher confidence level. Critical stress and strain indicate micro‐cracking of the material and they increase with decreasing tissue turgor. The ratio of the critical stress to hardness allows an analysis of sound duration. The sound lasts longer when the tissue is more turgid as a result of the decrease of critical stress to hardness ratio. Counts of AE recorded in the whole TPA test decreased logarithmically with tissue osmolality. The article showed that contact AE can be used for texture evaluation of potato and apple tissue.