Active stress during compression testing of various foods measured using a multiple-point sheet sensor

Bioscience, Biotechnology and Biochemistry

Volumn 67, Issue 7, 2003, Pages 1492-1498

  Kohyama, Kaoru ^a   Sasaki, Tomoko ^a   Dan, Haruka ^a,b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Nitta Corporation   (Japan)

Author keywords

Compression testing; Large deformation; Multiple point sheet sensor; Stress distribution; Texture

Indexed keywords

AGAR;

ANALYSIS OF VARIANCE; ARTICLE; BREAD; CARROT; COMPARATIVE STUDY; COMPRESSIVE STRENGTH; FOOD; MECHANICAL STRESS; SURFACE PROPERTY;

AGAR; ANALYSIS OF VARIANCE; BREAD; COMPRESSIVE STRENGTH; DAUCUS CAROTA; FOOD; STRESS, MECHANICAL; SURFACE PROPERTIES;

EID: 2442449231     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.67.1492     Document Type: Article

References (19)

1. Szczesniak, A. S., Classification of textural characteristics. J. Food Sci., 28, 385-389 (1963).
2. Szczesniak, A. S., and Kleyn, D. H., Consumer awareness of texture and other food attributes. Food Technology, 17, 74-77 (1963).
3. Matsumoto, N., and Matsumoto, F., Taste of foods. J. Cookery Sci. (in Japanese), 10, 97-101 (1977).
4. Yanagimoto, M., Comparison of sensory characteristics in their contribution to food palatability. J. Cookery Sci. (in Japanese), 35, 32-36 (2002).
5. Bourne, M. C., Principles of objective texture measurement. In “Food Texture and Viscosity. Concept and Measurement” 2nd Ed., Academic Press, San Diego, pp. 107-188 (2002).
6. Kohyama, K., Sakai, T., and Azuma, T., Patterns of the first chew of foods with various textures. Food Sci. Technol. Res., 7, 290-296 (2001).
7. Peleg, M., The basics of solid foods rheology. In “Food Texture: Instrumental and Sensory Measurements”, ed. Moskowitz, H. R., Marcel Dekker, Inc., New York, pp. 3-33 (1987).
8. Morita, A., and Nakazawa, F., Comparison of the palatal pressure measurements while eating gelatin, agar and carrageenan jelly with mechanical measurements of the pressure on the jelly. J. Home Economics Jpn. (in Japanese), 53, 423-429 (2002).
9. Kohyama, K., and Nishi, M., Direct measurement of biting pressures for crackers using a multiple-point sheet sensor. J. Texture Studies, 28, 605-617 (1997).
10. Kohyama, K., Nishi, M., and Suzuki, T., Measuring texture of crackers with a multiple-point sheet sensor. J. Food Sci., 62, 922-925 (1997).
11. Matz, S. A., The meaning and importance of texture in foods. In “Food Texture”, Avi Publishing, Westport, Connecticut, pp. 1-11 (1962).
12. Sone, T., Consistency of foodstuffs (in Japanese), Korin, Tokyo (1966) and the English version, Reidel Publishing, Dordrecht (1972).
13. Toda, J., and Wada, T., Classification of solid foods based on textural quality. Nippon Nogeikagaku Kaishi (in Japanese), 47, 89-94 (1973).
14. Takahashi, J., and Nakazawa, F., Evaluation of food texture by masticatory pattern. 1. Analysis of chewing force pattern in the mouth. J. Home Economics Jpn. (in Japanese), 38, 107-113 (1987).
15. Szczesniak, A. S., The meaning of textural characteristics—Crispness. J. Texture Studies, 19, 51-59 (1988).
16. Kohyama, K., Sakai, T., Azuma, T., Mizuguchi, T., and Kimura, I., Pressure distribution measurement in biting surimi gels with molars using a multiple-point sheet sensor. Biosci. Biotechnol. Biochem., 65, 2597-2603 (2001).
17. Gibson, L. J., and Ashby, M. F., Cellular solids-structure and properties, Pergamon Press, Oxford (1988).
18. He, H., and Hoseney, R. C., Gas retention in bread dough during baking. Cereal Chem., 68, 521-525 (1991).
19. Ishida, N., Takano, H., Naito, S., Isobe, S., Ue-mura, K., Haishi, T., Kose, K., Koizumi, M., and Kano, H., Architecture of baked breads depicted by a magnetic resonance imaging. Magnet. Reson. Imag., 19, 867-874 (2001).