| Texture and viscosity testing of food stuffs The texture of foodstuffs describes the physical nature of each foodstuff. It results from the structural composition and is determined through mechanical deformation. Texture characteristics are dependent upon the forces applied, the failure of the molecular structure and the flow characteristic under loading influence. It is represented as a function of time, mass and deformation. Viscosity can be described as the inner friction of a liquid, or the tendency of a liquid to resist flowing. Rheology involves itself with both parts of foodstuff technology; viscosity and texture testing. The difference between texture and viscosity is found in the basic material. Texture is measured in a solid foodstuff, viscosity is measured in a liquid, or pasty, food stuff, e.g. biting an apple, cutting cheese or bread with a knive. |