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FOOD TEXTURE MEASUREMENTS WITH THE PENETRATION METHOD.

J M Deman1

  • 1Dept. of Food Science, University of Guelph, Guelph, Ont., Canada.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary

Penetration tests reveal food texture differences. Processed cheese relies on shear and flow, while plastic fats primarily involve flow, impacting how they respond to force.

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Area of Science:

  • Food science
  • Rheology
  • Material science

Background:

  • Understanding food texture is crucial for product development and quality control.
  • Previous research by Bourne explored penetration measurements in cellular food products.

Purpose of the Study:

  • To investigate the relationship between punch geometry (area and perimeter) and penetration force in different food products.
  • To elucidate the physical factors governing the mechanical response of foods during penetration.

Main Methods:

  • Penetration measurements were conducted using two sets of punches: one with constant area and varying perimeters, and another with constant perimeter and varying areas.
  • Experimental data on force, area, and perimeter were analyzed for process cheese, butter, and margarine.

Main Results:

  • At constant perimeter, penetration force increased linearly with punch area for process cheese, butter, and margarine.
  • At constant area, force increased linearly with punch perimeter for process cheese, but showed no clear relationship for butter and margarine.
  • The study identified distinct mechanical behaviors based on the food's structural properties.

Conclusions:

  • Penetration tests on cellular foods may involve shear and compression.
  • Process cheese, with its strong network structure, is governed by shear and flow.
  • Plastic fats, possessing weak network structures, are primarily influenced by flow during penetration.

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