Evaluation of texture involves measuring the response of a food when it is subjected to forces such as cutting, shearing, chewing, compressing or stretching.
Food texture may be divided into two components: first, perceived texture via human sense and second rheology. Rheology is a branched of physics which deals with the science of deformation and flow of matter or in other words, reaction of a food when a force is applied to it.
The science of rheology also can be applied to any products and in fact was developed by scientists studying printing inks, plastics, rubber and similar materials.
In the case of food materials, their rheological behaviors is directly associated with their textural qualities.
For example, estimate fruit firmness on the basis of the deformation resulting from physical pressure applied by hand and fingers.
However rheology is not the only component of the texture perception of liquid foods. Many texture notes such as the feeling of fracture, particle size and shape, juiciness and oiliness are unrelated to rheology.
Food texture and rheology
