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ARS Home » Midwest Area » East Lansing, Michigan » Sugarbeet and Bean Research » Research » Publications at this Location » Publication #289765
Title: Non-destructive methods for food texture assessment

Author
item Lu, Renfu
item CEN, HAIYAN - Michigan State University

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 3/30/2013
Publication Date: 10/14/2013
Citation: Lu, R., Cen, H. 2013. Non-destructive methods for food texture assessment. In: Kilcast, D., editor. Instrumental Assessment of Food Sensory Quality - A Practical Guide. New York: Elsevier. p. 230-254.

Interpretive Summary:

Technical Abstract: Food texture is important to the successful marketing and profitability of food products. Non-destructive sensing would allow food producers and processors to inspect, sort, grade, or track individual product items, so that they can deliver consistent, superior food products to the marketplace. Over the past 15 years, considerable research activities have been reported on non-destructive texture evaluation of food. This book chapter reviews non-destructive sensing techniques, with the emphasis on the latest advances in mechanical and optical techniques, for measuring the texture of solid food. The principles and applications of various non-destructive techniques are described and their merits and shortcomings are discussed. The chapter ends with concluding remarks about research challenges and future directions in non-destructive sensing of food products.