On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids

Abstract Aspects of the relationship between texture perception in the mouth and fundamental mechanical parameters for liquids and time dependent solids are discussed. The emphasis is on the physical side of the relation. The importance is stressed of the incorporation of a thorough knowledge of rhe...

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Bibliographic Details
Published in:Food quality and preference 2002-06, Vol.13 (4), p.227-236
Main Author: VAN VLIET, Ton
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
gels
General aspects
Methods of analysis, processing and quality control, regulation, standards
mouth
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Summary:Abstract Aspects of the relationship between texture perception in the mouth and fundamental mechanical parameters for liquids and time dependent solids are discussed. The emphasis is on the physical side of the relation. The importance is stressed of the incorporation of a thorough knowledge of rheology and fracture mechanics for the establishment of physical sound relations. Various examples are discussed where basic rheology and fracture mechanics (can) contribute to a better understanding of the relation between texture perception and fundamental mechanical parameters. Further progress in the establishment of casual relations is still hampered by weak definition of texture terms, insufficient knowledge of the deformations involved in the mouth, the inhomogeneous character of many products and insufficient development and understanding of relevant theoretical concepts in the field of rheology and fracture mechanics. Author Keywords: Texture; Viscosity; Mastication; Rheology
ISSN:0950-3293
1873-6343
DOI:10.1016/s0950-3293(01)00044-1