Unit 4 - Food preparation
4.2. Tools to modify the thickness of liquids and the texture of solid foods
4.2.2. Methods for measurement the rheological and textural properties
Rheological properties can be measured using different devices and equipment.
Methods are divided into empirical/imitative and fundamental methods.
Empirical and imitative methods involve subjecting the food to a force using a device having specific characteristics, imitating the flow of the food. The data are usually highly specific to a particular food and are difficult to generalize. IDDSI methods are imitative methods
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Fundamental tests are based on the measurement of physical properties of the food and the data can be useful for determining processing characteristics. In dysphagia, they are used to evaluate thickeners and to design texture modified food and thickened beverages.
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