Centre for Applied Research, Innovation and Entrepreneurship, Lethbridge College, Lethbridge, Alberta, Canada.
College of Dairy and Food Technology, Agriculture University, Jodhpur, Rajasthan, India.
J Texture Stud. 2023 Apr;54(2):173-205. doi: 10.1111/jtxs.12741. Epub 2023 Mar 6.
Texture is an important sensory attribute that drives consumer acceptance of any food material. In recent times consumers' demand for high-quality food urges food industries to provide food with consistent textural properties. However, texture measurement not just requires a trained sensory panel but also a considerable amount of time and effort. On the flip side, human observation could be subjective hence repeatability of the result may not be ensured and/or relied on. Contrary to that, objective methods for texture measurement are reliable and consistent, but are not suitable for in-line application and also destructive in nature. The mentioned crisis has made industries opt for nondestructive texture analysis techniques. In the past decade, considerable research has been carried out on nondestructive texture analysis methods such as micro-deformation, and acoustic and optical techniques, showing feasibility for in-line applications. The current review focuses on the working principles and most recent applications of nondestructive techniques for texture analysis of food products. Moreover, a detailed review of contact and noncontact-type texture measurement has been presented in this article. The literature survey is concluded with future research aspects and challenges involved in the commercialization of the nondestructive texture analysis techniques.
质地是驱动消费者接受任何食品材料的重要感官属性。最近，消费者对高质量食品的需求促使食品行业提供具有一致质地特性的食品。然而，质地测量不仅需要经过训练的感官小组，还需要大量的时间和精力。另一方面，人类观察可能具有主观性，因此结果的可重复性可能无法得到保证和/或依赖。与此相反，质地测量的客观方法是可靠和一致的，但不适合在线应用，而且本质上是具有破坏性的。上述危机使得各行业选择使用无损纹理分析技术。在过去的十年中，已经进行了相当多的关于无损纹理分析方法的研究，例如微变形、声学和光学技术，这些方法显示出了在线应用的可行性。目前的综述重点介绍了无损技术在食品质地分析方面的工作原理和最新应用。此外，本文还详细介绍了接触式和非接触式质地测量。文献调查以无损纹理分析技术商业化所涉及的未来研究方面和挑战结束。
