PORTABLE EQUIPMENT FOR ADVANCED CHARACTERIZATION OF FOOD TEXTURE FIRST PART - EQUIPMENT

Georg GUTT, Sonia AMARIEI, Mircea - Adrian OROIAN, Cristina - Elena HREŢCANU

Abstract

The main objective of the paper is the harmonization of instrumental testings of food texture with methods of human sensory analysis as they are defined and described in reference standard ISO 11036. Lack of dual standardized system of advanced food texture characterization in  admission of instrumental methods and means besides human sensory methods of characterization and the impossibility of numerical quantifying, with  high-resolution of human perceptions, subjective assessment of texture characteristics and low reproducibility of  testing, makes human sensory tests remain far behind those of texture establishing. The paper presents  a concept of multifunctional electronic equipment, with force and displacement sensors and  complex devices  for an advanced  characterization of food texture.

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