| 食品质地及其TPA测试 |
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| 引用本文： | 吴洪华,姜松.食品质地及其TPA测试[J].食品研究与开发,2005,26(5):128-131. |
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| 作者姓名： | 吴洪华 姜松 |
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| 作者单位： | 江苏大学生物与环境工程学院,镇江,212013 |
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| 摘 要： | 随着中国食品工业日新月异的发展，尤其质量认证体系在全社会范围的推广与深刻的影响，业内人士越来越希望在面对食品业中大量模糊的感官概念时，能获得一套准确的量值表述，真正实现对传统食品行业的数字化、科技化变革。本文全面介绍了食品质地概念及其多面剖析法和一种客观评价方法-TPA测试。对食品质地评价研究所面临的问题提出了自己的看法。
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| 关 键 词： | 食品质地 质地多面剖析 TPA 食品工业 质地 测试 客观评价方法 质量认证体系 食品行业 食品业 |
| 收稿时间： | 2004-12-03 |
| 修稿时间： | 2004年12月3日 |
FOOD TEXTURE AND TPA TEST |
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| WU Honghua,JIANG Song.FOOD TEXTURE AND TPA TEST[J].Food Research and Developent,2005,26(5):128-131. |
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| Authors: | WU Honghua JIANG Song |
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| Abstract: | As the rapid development of food industry in China, esp. the wide and profound impact of the quality certification system, there is an increasingly demand for a series of accurate quantitative expression of texture and therefore realizing the digitization of the traditional food industry when faced with the ambiguous perceptional concepts.An objective evaluation method-TPA is introduced in the article as well as the concept of food texture and one of its perceptional evaluation methods-texture profile. |
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| Keywords: | food texture texture profile TPA |
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