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The Texturometer—A New Instrument for Objective Texture Measurement

Journal of Food Science · 1963 · Vol. 28(4) · pp. 390–396

Abstract

SUMMARY A new recording instrument, the “texturometer,” gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel. It was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness, brittleness, chewiness, and gumminess. Subjective definitions of these parameters are interpreted in terms of physical measurement characterized by the texture “profile.” Examples of representative profiles are included.

Cultural Heritage Materials AnalysisPowder Metallurgy Techniques and MaterialsDiverse Musicological StudiesChewinessTexture (cosmology)Group cohesivenessBrittlenessMathematicsMaterials scienceArtificial intelligenceComputer scienceComposite materialFood science
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