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Title: Optical methods for texture analyses: brief overview on approaches for nondestructive sensing of food texture

Author
item Stevenson, David

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/22/2007
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Conventionally food texture is measured using sensory panels or instrumentation which are destructive tests that are time consuming and potentially expensive. Ideally distributors of fresh produce and manufacturers of processed foods require a rapid method that can nondestructively measure the texture of foods and avoid a tarnished reputation by eliminating food products with undesirable texture. Spatially resolved spectroscopy is an emerging technology that can rapidly determine the texture of foods in a non-invasive manner. This book chapter discusses the studies on spatially resolve spectroscopic techniques such as near infrared, Fourier transform infrared, nuclear magnetic resonance and magnetic resonance imaging, that have been demonstrated to show potential to nondestructively determine food texture.