Studies on the standardization of instrumental method for evalution and analysis of food texture

质地是对食品接受度很重要的一个属性。纹理的客观测量和/或量化继续引起研究人员的兴趣。各种仪器质地测试，基本的，经验的和模拟的测试，随后，以测量物理和流变学特性的质地。然而，很少有人做了有关食品的质地特征的歧视。我们致力于发展食品质构测量的仪器方法。首先，使用KES-FB 3压缩测试仪（Kato Tech Co.Ltd.，京都，日本），其配备有圆柱形柱塞。在不同的压缩水平下进行压缩-减压测试，即，在小、中、大压缩水平和破裂时。从这些测试中，确定了每个压缩水平下的压缩功、回弹性、压缩性和力。对110个和120个样本组成的数据集进行因子分析，样本包括各种类型的粘弹性食品和凝胶。样品在因子1、2和3的因子得分方面彼此可区分，因子1、2和3分别对应于硬度（和韧性）、弹性和断裂性的纹理特征。这意味着纹理特征和特性可以以量化的方式进行区分。该方法包括机械特性的测量、仪器数据的因子分析以及这些数据在三维图中的表示。其次，研究了不同种类食品和凝胶样品形状对力学性能测量的影响。当对样品的片状进行测量时，测量是可重复的和可靠的。这也是纹理测量的情况。在压缩试验和因子分析的步骤中，部分建立了质构测量的标准化。

Texture is an attribute that is important to food acceptance. Objective measurement and/or quantification of the texture continue to interest researchers. Various instrumental texture testings, fundamental, empirical and imitative tests, have followed with a view to measure physical and rheological characteristics of texture. However, little has been done related to discrimination of textural features of foods. We conducted to develop instrumental method for food texture measurement. Firstly, a uniaxial compression-decompression tests were carried out using a KES-FB 3 Compression Tester (Kato Tech Co.Ltd., Kyoto, Japan) equipped with a cylindrical plunger. The compression-decompression tests were carried out at different levels of compression, i.e., at small, medium and large compression levels and at rupture. From these tests, compression work, resiliency, compressibility and force at each compression level were determined. The date sets composed of 110 and 120 samples including various types of viscoelastic foods and gels were subjected to factor analysis. The samples were distinguishable from each other in terms of the factor scores for factors 1, 2 and 3 which correspond to textural characteristics of hardness (and toughness), elasticity and fracturability, respectively. This means that textural features and characteristics are distinguishable in a quantified manner. This method includes measurement of mechanical characteristics, factor analysis of instrumental date, and representation of these date in a three-dimensional diagram. Secondly, effects on the measurement of mechanical properties of the shape of sample among different kinds of food and gel samples were examined. The measurement was reproducible and reliable when sheet type of the samples was subjected. This was also the case in the texture measurement. Standardization of the texture measurement was established partially, in the steps of compression testing and factor analysis.