Food Texture - Analysis & Interpretation
The texture laboratory is equipped with a range of instruments for measuring food textural properties. A sensory laboratory is used for sensory texture profile analysis.
Research Interests
- Objective measurement of texture
- Sensory measurement of texture
- Specification of textural quality
- Kinetics of textural changes in foods
- Technology for firmer-texture in processed vegetables
- Trends in consumer demand for texture in foods
Two Kinds of Firmness in Vegetables
The first kind provides about 90% of the raw firmness but is rapidly degraded by heat. The second kind provides only about 10% of the raw firmness but 95%-100% of the processed firmness because it is resistant to heat degradation.
Process Time - min. at 240øF
Softening curve for green beans in #303 cans
Measurement of cell wall strength of individual cells of potato using a 0.05 mm diameter probe mounted in a testing machine and a zoom video microscope.
Firmness of Canned Vegetables
A process which results in substantially firmer texture in canned vegetables has been developed.
Conventional New
Item Technology Process
beans, green 226 2977
cabbage 64 1457
carrot 150 2796
cauliflower 62 2969
cucumber 80 1250
peppers, bell 100 823
Contact:
Dr. Malcolm C. Bourne - (Tel: 315-787-2278)
Email: Malcolm_Bourne@Cornell.edu