IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT?
Version of Record online: 30 JAN 2007
Journal of Texture Studies
Volume 6, Issue 2, pages 259–262, June 1975
How to Cite
BOURNE, M. C. (1975), IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT?. Journal of Texture Studies, 6: 259–262. doi: 10.1111/j.1745-4603.1975.tb01253.x
- Issue online: 30 JAN 2007
- Version of Record online: 30 JAN 2007
- Received 26 December, 1973; in final form 30 September, 1974
Abstract. During mastication of food a number of processes occur, including deformation and flow (rheology), size reduction (comminution), and mixing and hydration with saliva. Changes in temperature and surface roughness (rugosity) may also be important. Food researchers should realize that rheological tests describe only a portion of the physical properties sensed in the mouth during mastication.