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Studies on the development of universal-type texture measurement system

通用型质构测量系统的研制研究

基本信息

批准号：
09556027
负责人：
MORI Tomohiko
金额：
$ 6.46万
依托单位：
KYOTO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1998
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09556027/
关键词：
Texture Mechanical Property Compression Test Texture Measurement 物質測定

项目摘要

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, construction of a new compression tester and preparation of program soft for operating the whole procedure were performed. The compression tester and the program soft were added several functions by which the time for measurement was saved and the operating was made easier and more simple. Thus, the instrumental system for texture measurement was established.

质地是一种对食物接受度很重要的属性。纹理的客观测量和/或量化继续引起研究人员的兴趣。各种仪器纹理测试，基本的，经验的和模仿的测试，随后以测量纹理的物理和流变特性。然而，很少有关于食物的质地特征的辨别。研究了食品质构测量的仪器方法。首先，采用加藤科技有限公司的KES-FB 3压缩试验机进行单轴压缩-减压试验。（日本京都），配备圆柱形柱塞。压缩-减压试验在不同的压缩水平下进行，即在小、中、大压缩水平和破裂时。通过这些测试，确定了每个压缩级别下的压缩功、弹性、压缩率和力。对110个和120个样品组成的数据集进行了因子分析，其中包括各种粘弹性食品和凝胶。根据分别对应于硬度（和韧性）、弹性和断裂性的纹理特征因子1、2和3的因子得分，可以区分样品之间的差异。这意味着纹理特征和特征是可量化区分的。该方法包括机械特性的测量，仪器数据的因素分析，以及这些数据在三维图表中的表示。其次，构建了一种新型的压缩测试仪，并编写了运行整个过程的程序软件。压缩测试仪和程序软件增加了多种功能，节省了测量时间，使操作更加方便、简单。由此，建立了纹理测量仪器系统。