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。     

TPA及测试条件对湿面质构分析的影响

本文介绍了TPA质构分析（Texture Proffie Analysis,对湿面进行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,压缩速率对弹性影响显著,对硬度影响极显著,对耐咀性及回复性影响不显著;压缩程度对考察的4个质构参数有极显著影响。另外,根据试验结果拟合出压缩程度对硬度和回复性的影响模型,R。分别达到0．983,0．957,拟合模型具有统计学意义。     

质构分析（TPA）及测试条件对新鲜湿面品质的影响

简要介绍质构分析（Texture Profile Analysis）的方法,具体阐述TPA质构参数的含义,并对新鲜湿面进行TPA测试．研究压缩速率、压缩程度及停留时间对测试结果的影响。结果表明,压缩速率对F1及弹性影响显著,对硬度影响极显著,对内聚性、耐咀性及回复性影响不显著,而压缩程度对6个参数影响均为极显著。     

质构分析(TPA)及测试条件对新鲜湿面品质的影响

简要介绍质构分析(Texture Profile Analysis)的方法,具体阐述TPA质构参数的含义,并对新鲜湿面进行TPA测试,研究压缩速率、压缩程度及停留时间对测试结果的影响.结果表明,压缩速率对F1及弹性影响显著,对硬度影响极显著,对内聚性、耐咀性及回复性影响不显著.而压缩程度对6个参数影响均为极显著.停留时间对F1、硬度、内聚性、耐咀性及回复性影响不显著,而对弹性影响显著.     

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。     

响应面法分析TPA测试参数对酸奶质构的影响

本文利用响应面方法分析在TPA测试中不同的压缩程度和压缩测试速率对凝固型酸奶质构参数的影响。结果表明压缩程度对硬度、粘性、内聚性、胶黏性影响极显著(P值均为P≤0.0001);压缩测试速率对硬度、粘性有极显著影响(P值均为P≤0.0001);对胶黏性有显著影响(0.01相似文献   

响应面法分析不同测试条件对阳桃TPA质构特性参数的影响

目的：以响应面法(Response Surface Method,RSM)研究全质构测试(Texture Profile Analysis,TPA)法测试阳桃质构特性参数的最佳条件。方法：选择测试范围压缩程度10%～50%,压缩速率1～3 mm·s-1进行响应面试验,最终建立了压缩程度与压缩速率对4项质构特性参数硬度、弹性、咀嚼性以及回复性的影响模型。结果：压缩程度对硬度、弹性、咀嚼性以及回复性4项质构特性参数皆有极显著影响(P <0.01),而压缩速率仅对弹性与回复性影响极显著(P <0.01),压缩程度的二次方对弹性与回复性影响极显著(P <0.01),对咀嚼性影响显著(P <0.05),压缩速率的二次方仅对弹性影响显著(P <0.05),压缩程度与压缩速率之间基本无交互作用。压缩程度与硬度和咀嚼性呈正相关,与回复性呈负相关,对弹性的影响则是随压缩程度的增大先呈正相关,后呈负相关。压缩速率对硬度和咀嚼性无影响,与弹性和回复性呈负相关。结论：通过联立多元回归方程得出最佳TPA测试条件为压缩程度30.00%～31.00%,压缩速率1 mm·s^-1...     

质构仪质地多面分析法检测马铃薯块茎质地参数

分析了质构仪参数(触发点负载、测试速率、形变量)对马铃薯质构参数(硬度、脆度、咀嚼性、弹性和内聚性)的影响,并在单因素实验的基础上,采用正交实验对获得最佳马铃薯质构参数的质构仪参数设定进行了优化。同时,以硬度作为质地多面分析法(TPA)测试中马铃薯块茎损伤程度的判定指标,分析3个因素对马铃薯块茎损伤程度的影响。初步实验结果表明:采用物性分析仪TPA测试马铃薯块茎质地的最佳水平组合为触发点负载7 g、测试速率0.5 mm/s、形变量70%;形变量对弹性影响极显著,对马铃薯块茎的损伤程度、硬度和咀嚼性影响显著,对脆度和内聚性影响不显著;3个因素中除了触发点负载对内聚性影响极显著外,其余均不显著;测试速率对测试结果影响都不显著。     

米饭质构特性测定方法的研究(Ⅲ)

用不同品质的大米,参照GB/T 15682-2008米饭样品制备方法制作米饭样品,并利用质构测试仪采用TPA模式对米饭样品的质构特性进行测定,主要通过单因素实验考察了压缩程度和压缩速度对米饭硬度测定值的影响,并通过正交试验探讨了米饭质构测定的最佳测试条件。结果表明：在压缩程度为50%条件下,不同压缩速度的米饭硬度测定值的变异系数为2.8%～7.7%;压缩程度、压缩速度、米饭样品制作与测试温度、放置时间对硬度测定值都有高度显著(P＜0.01)的影响,各因素对米饭硬度测定值的变异幅度大小无影响。以米饭硬度测定值变异幅度为指标的米饭质构测定的最佳条件为：米饭放置时间90 min、米饭样品制作与测试温度20 ℃、压缩程度50%、压缩速度50 mm/min。     

汤圆TPA质构特性测试条件的优化

对汤圆进行TPA测试,选取测试速度和压缩比为研究对象,分析对汤圆TPA质构测定值的影响。结果表明：测试速率对结果影响不显著,压缩比对考察的质构参数均有非常显著的影响,对硬度和回复性进行二次多项式拟合,拟合模型具有统计学意义。速冻汤圆较为理想的测试条件为：测试速率1mm/s,压缩比60%。     

Textural properties of fruit affected by experimental conditions in TPA tests: an RSM approach

Texture profile analysis (TPA) is widely used to assess the textural properties of fruit. However, test parameters may potentially affect TPA results. This work studies the influence of the degree of deformation and crosshead speed on the mechanical parameters of apple measured by TPA. In this study, the degree of deformation ranged from 5% to 17.8% and the crosshead speed from 10 to 90 mm min^?1. Eight parameters were extracted from the analysis of force–displacement and force–time curves. For each parameter, the mean value and the coefficient of variation (CV) were examined. A central composite design that simultaneously takes into account both input variables, the degree of deformation and crosshead speed, was implemented. It appears that the linear and the quadratic effects of the degree of deformation make it the major variable. However, neglecting the effects (linear and quadratic) of the crosshead speed might be disastrous since they significantly affect parameters such as cohesiveness, gumminess and work 2. Moreover, the CV of hardness 1 depends mainly on the interaction between the degree of deformation and crosshead speed.     

Methodological developments in bread staling assessment: application to enzyme-supplemented brown pan bread

In this study, texture profile analysis (TPA) at 40 and 80% compression and a newly proposed penetration test were used to evaluate the effects of amylolytic and non-amylolytic enzymes on the textural properties of fresh and stored brown pan breads. The correlations between instrumental parameters and sensory attribute results obtained by a trained panel of assessors were also investigated. Comparison of the results obtained through TPA at the two compression rates was very useful, as the 40% compression TPA hardly reflected the changes that took place in the enzyme-supplemented bread samples over a storage time of 20 days. The penetration curve profiles provided very valuable information, which complemented the TPA for the purposes of assessing bread ageing and the effect of adding enzymes.     

EFFECT OF DEGREE OF COMPRESSION ON TEXTURE PROFILE PARAMETERS

Texture Profile Analysis (TPA) was performed on apple, carrot, frankfurter, cream cheese and pretzels with the Instron and the effect of the degree of compression on TPA parameters measured at a compression speed of 5 cm/min. Fracturability is almost independent of the degree of compression. Hardness, area 1, area 2, cohesiveness, gumminess, and chewiness usually increase with increasing compression but the rate of increase varies widely. Springiness increases for pretzel sticks and decreases for the four other commodities as compression increases. Adhesive force and adhesive area of cream cheese increase but stringiness decreases with increasing compression. Since the TPA parameters vary so widely with degree of compression, all TPA measurements should standardize the degree of compression and clearly state in reports what compression was used.     

The instrumental texture profile analysis revisited

Although innovative at the time of their inception, all the historic and extant instrumental texture profile analysis (TPA) versions have serious methodological flaws. Their measured and calculated parameters, for example, “hardness,” “brittleness,” and “cohesiveness,” bear only a remote relationship to the same properties as understood in material science and other disciplines. The TPA parameters are supposedly objective measures of the tested food's textural attributes. But because they are all specimen size‐dependent, they cannot be considered intensive material properties. Also, because the arbitrary test conditions, notably the specimen and probe's geometries and the set deformation level significantly affect the TPA parameters' magnitudes, assigning them textural term leads to logical inconsistencies, making their relationship to the food's actual properties even more difficult to establish. It is doubtful that the instrumental TPA parameters indeed describe the same properties in different foods and sometimes even within the same food, as in ripening juicy fruits and certain soft cheeses. It is proposed that the TPA parameters currently in use be replaced by a list of mechanical and other physical properties determined by testing methods recognized by material scientists, such as “yield stress,” “strain at failure,” “stiffness,” and “toughness,” perhaps supplemented by a quantitative measure of “juiciness” and/or the acoustic signature's features, especially developed for the particular food. It is also proposed that instead of correlating such intensive material properties with sensory evaluations described by a predetermined sensory vocabulary, they should be used to study the distribution or spectrum of humans' verbal responses, expressed in their own chosen terms.     

三维纺织基疝修复假体的压缩性能定量研究

三维纺织基疝修复假体良好的抗压缩性能是保证疝气治疗无张力手术的关键,然而目前对于其抗压缩性能的评价尚无量化研究。为此,通过采用压缩仪探索定量表征三维纺织基疝修复假体抵抗压缩性能的测试方法及指标,进而获得影响测试结果的主要因素。结果表明：压缩仪测试可定量表征三维纺织基疝修复假体的压缩性能;压缩强力、应力松弛率和塑性变形率可较全面地评价三维纺织基疝修复假体的压缩性能;约束环直径和压缩量等测试参数对三维纺织基疝修复假体的抗压缩性能指标均有明显影响;三维疝修复假体的压缩测试最佳参数为3 cm直径约束环,30%压缩量。     

Evaluation of tomato textural mechanical properties

The texture of fresh tomatoes (Lycopersicum esculentum Mill., ‘Momotaro’) at three different stage of ripeness (mature green, pink, and red) was intensively evaluated. The double-cycle load plate compression test showed that initial firmness, average firmness, energy absorption, deformation ratio, and relaxation ratio were sensitive textural parameters for identifying the maturity stages. From a puncture test, initial firmness, average firmness, apparent modulus of elasticity, rupture force, toughness, and deformation at the rupture point were sensitive to the maturity stages. The mature unripe tomato deformed linearly as a function of force; hence, the firmness was constant. However, the fully ripe tomato firmness increased as a function of applied force. The fruit strain increased during ripening, and it was independent of fruit size. The unripe tomato was more elastic than the ripe one. The peel at the mature green stage contributed approximately 70% of the firmness of the fruit and approximately 90% at the pink stage and red stage. The rupture force by the puncture test (traditionally, peak force) was correlated well with other textural parameters, which indicated that it could be used as a firmness representative parameter, as has been used by many researchers. The degree of elasticity was a better indicator for elasticity than the relaxation ratio.