E-Book Overview
Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers. * Completely revised with approximately 30% new material * Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments* Provides a list of suppliers of texture-measuring equipment * Features two-color illustrations and text throughout* Written by an award-winning author
E-Book Content
FOOD TEXTURE AND VISCOSITY: CONCEPT AND MEASUREMENT Second Edition
Food Science and Technology International Series Series Editor Steve L. Taylor University of Nebraska Advisory Board Bruce Chassy University of Illinois, USA Patrick Fox University College Cork, Republic of Ireland Dennis Gordon North Dakota State University, USA Robert Hutkins University of Nebraska, USA Ronald Jackson Quebec, Canada Daryl B. Lund University of Wisconsin, USA Connie Weaver Purdue University, USA Louise Wicker University of Georgia, USA Howard Zhang Ohio State University, USA
A complete list of the books in this series appears at the end of this volume.
Food Texture and Viscosity: Concept and Measurement Second Edition Malcolm C. Bourne New York State Agricultural Experiment Station and Institute of Food Science Cornell University Geneva, New York
San Diego London
San Francisco Sydney
Tokyo
New York
Boston
This book is printed on acid-free paper. Copyright © 2002, 1982 by ACADEMIC PRESS All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Requests for permission to make copies of any part of the work should be mailed to the following address: Permissions Department, Harcourt, Inc., 6277 Sea Harbor Drive, Orlando, Florida 32887-6777. Academic Press An Elsevier Science Imprint Harcourt Place, 32 Jamestown Road, London NW1 7BY, UK http://www.academicpress.com Academic Press An Elsevier Science Imprint 525 B Street, Suite 1900, San Diego, California 92101-4495, USA http://www.academicpress.com ISBN 0-12-119062-5 Library of Congress Control Number: 2001097268 A catalogue record for this book is available from the British Library Academic Press hereby disclaims any responsibility for or liability related to any URLs listed in this book.
Typeset by Charon Tec Pvt. Ltd, Chennai, India Printed and bound in China by RDC Group Limited 02 03 04 05 06 07 RD 9 8 7 6 5 4 3 2 1
To my beloved wife, Elizabeth
This Page Intentionally Left Blank
Contents
Preface to the Second Edition . . . . . . . . . . . . . . . . . . . .
xv
CHAPTER 1 Texture, Viscosity and Food Introduction . . . . . . . . . . . . . . . . . . . . . Importance of Texture . . . . . . . . . . . . . . . The Vocabulary of Texture . . . . . . . . . . . . . Texture and Time of Day . . . . . . . . . . . . . . Defective Textures . . . . . . . . . . . . . . . . . . Textural Diversity . . . . . . . . . . . . . . . . . . Status of Food Texture Measurements . . . . . Definitions of Texture . . . . . . . . . . . . . . . Texture-related Concepts