|
Testing food products for texture-related qualities enables the food
industry to develop new products and improve existing ones. The tenderness
of peas and poultry as well as the crispness of potato chips and crunchiness
of apples are subjects under investigation by many laboratories. The freshness
of baked goods—bread, cookies, crackers—is important to consumers
and may be objectively measured with food testing equipment. Many food firms are
searching for the proper combination of crispness, crunchiness and chewiness
to make their products successful. New packaging methods and antistalants
promote longer shelf lives, and food technologists need to carefully measure
the effects of such advancements.
Frozen fish, shrimp and other foods require careful processing and
technologists are seeking optimal methods through testing of each alternative.
Creams, gels and puddings must have the appropriate viscosity of flow properties
that are measured in specialized fixtures on testing instruments.
Food technologists worldwide are using precision equipment to measure
texture properties of food, including ripeness, chewiness, gumminess, brittleness,
viscoelasticity, and tenderness. These properties can objectively characterize
new foods that can be prepared quickly but taste like homemade to help food
makers find success in the marketplace.
|