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

被引:111
作者
van Vliet, T [1 ]
机构
[1] Univ Wageningen & Res Ctr, Wageningen Ctr Food Sci, Dept Agro Technol & Food Sci, Food Sci Grp, NL-6700 EV Wageningen, Netherlands
关键词
texture; viscosity; mastication; rheology;
D O I
10.1016/S0950-3293(01)00044-1
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:227 / 236
页数:10
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