食品质感评估的方法和工具:进展和前景
Liwen Huang1, Jie Fan2, Chaoyue Han1
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Food research international (Ottawa, Ont.)
|April 23, 2025
概括
使用rheology和tribology的仪器方法提前评估食品质感. 将这些与触觉感知相结合,为了解感官感知和改进仪器提供了未来的方向.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 感官科学 感官科学
背景情况:
- 客观的食品质感评估对于产品开发和质量控制至关重要.
- 仪器方法对于表征纹理属性越来越重要.
研究的目的:
- 审查食品质感研究的仪器方法 (rheology,tribology) 的进展.
- 专注于复杂属性的应用:厚度,度,奶油度和粒度.
- 探索用于增强感官感知理解的新技术.
主要方法:
- 在食品质感分析中复习质学和质学技术.
- 检查仪器与感官感知之间的相关性.
- 介绍微分析,触觉和仿生技术.
主要成果:
- 风病学和三角学是食品质感分析的关键仪器方法.
- 仪器参数和感觉纹理之间的定量相关性仍然具有挑战性.
- 新技术为深入了解纹理感知提供了潜力.
结论:
- 整合类病理学,三角学和多模态触觉感应可以推进食品质感评估.
- 需要进一步的研究来弥合仪器测量和感官感知.
- 开发先进的仪器对于食品工业至关重要.
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