PHN TCH CU TRC THC PHM

Ging vin: NGUYEN BA THANH

Email: thanhngba@foodtech.edu.vn
Web: http://sites.google.com/a/foodtech.edu.vn/nguyenbathanh/

Food texture course

Ti liu tham kho

Bi ging
Food texture and viscosity concept and measurement by Malcolm C. Bourne (1982) Website:
www.zwick.com www.brookfieldengineering.com www.instron.com

Tp ch khoa hc

Journal of Texture Studies www.gigapedia.com

Food texture course 2

Mc ch

Tm quan trng ca phn tch cu trc thc phm Tm hiu cc khi nim, nh ngha v cu trc thc phm, cc t ng m t n cu trc thc phm. Cc phng php phn tch cu trc thc phm: nguyn tc hot ng, cu to ca thit b, chc nng, h thng x l s liu Mi lin h gia phng php cm quan v phng php vt l Chn la test ng dng

Food texture course

Tm quan trng (ti sao chng ta phi phn tch cu trc thc phm)

Hng v, cu trc, hnh thc bn ngoi ca sn phm l ba yu t chnh quyt nh sn phm c c chp nhn trn th trng hay khng. Cu trc thc phm l mt tnh cht hin nhin c khch hng i hi phi c xc nh Cu trc nh hng n s cm nhn mi v cng nh n hnh thc bn ngoi ca sn phm L mt thuc tnh quan trng, tuy nhin, n mi c nhn nhn mt cch nghim tc trong thi gian gn y.

Food texture course

P DNG
N l mt phn khng th thiu ca kim
sot cht lng (Quality Control)
FACTORY

Kim tra cht lng thit lp mt

quy trnh tim nng

D on tnh lu bin ca sn phm (quy

trnh pht trin)
RESEARCH

Dng thit lp cc tiu chun cht lng Ph hp vi nhu cu cht lng ca

khch hng

Pht trin sn phm mi S tng quan vi cm quan

CORRELATION

Food texture course

Lu bin
Vt cht chuyn ng nh th no

Lu bin hc l nghin cu s bin dng v dng chy

S thay i hnh dng

Food texture course

Lu bin

Lu bin hc l nghin cu s bin dng v dng chy

Cht rn Tri cy Tht Bnh ko Cht lng Nc Tng t Mayonnaise Nc ng
7

Food texture course

CU TRC THC PHM

All the mechanical, geometrical and surface attributes of a product perceptible by means of mechanical, tactile and, where appropriate, visual and auditory receptors. Tt c nhng thuc tnh c hc, hnh hc v b mt ca sn phm c th c nhn bit, nh gi bng cc c quan cm nhn c hc, xc gic, th gic hay thnh gic
(ISO 5492: 1992, t vng trong nh gi cm quan)

Food texture course

Phn tch cu trc l g?

Test vt liu
-Tnh n hi -Tnh cht do -Modun

Phn tch cu trc

gy v cng mm gin dai

Tnh lu bin - nht -Visco-elastic

Food texture course

 cng (hardness): thuc tnh c hc ca cu trc lin quan ti cng lc cn lm cho sn phm bin dng hoc c th m xuyn qua sn phm.
Trong ming, chng c cm nhn bng vic nn sn phm gia hai hm rng (cht rn) hoc gia li v vm ming (cht bn rn)

Mm (soft) : cng lc thp, vd cream cheese Chc (firm) : cng lc va phi, vd olive Cng (hard) : cng lc cao, vd ko (ISO 5492 : 1992)

Food texture course

10

Nhng khi nim c bn

Strain (sc cng) Stress (ng sut) Strain Rate (h s cng b mt)

Food texture course

11

Lc c kt (cohesiveness): thuc tnh c hc ca cu trc lin quan ti mc bin dng m sn phm c th chu c trc khi gy v (ISO 5492 : 1992)

Food texture course

12

Tnh d v (fracturability): thuc tnh c hc ca cu trc

lin quan ti lc c kt v lc cn lm v mt sn phm thnh nhng mnh nh. Chng c nh gi bng cch nn t ngt sn phm bng rng ca hoc bng cc ngn tay

D v vn (crumbly): mc lc thp, vd bnh nng xp Gin (crunchy): mc lc va phi, vd to, c rt Gin (brittle): mc lc cao, vd u phng rang Gin (crispy): mc lc cao, vd khoai ty chin Cng gin (crusty): mc lc cao, vd v bnh m Php (ISO 5492 : 1992)

Food texture course

13

dai (Chewiness): thuc tnh c hc ca cu trc lin quan ti lc c kt, cng hoc s ln nhai cn thit mt sn phm rn tr thnh dng sn sng cho vic nut

Mm, b (tender) : cng thp, vd ht u non Chewy : cng va phi, vd fruit gums Dai (tough) : cng cao, vd tht b gi, da heo (ISO 5492 : 1992)

Food texture course

14

Gumminess: thuc tnh c hc ca cu trc lin quan ti lc c kt ca mt sn phm mm b (tender). Trong ming, chng lin quan n lc cn nghin nt sn phm thnh dng sn sng cho vic nut

xp gin (short) : cng thp, vd bnh quy xp Bt (mealy, powdery) : cng va phi, vd khoai ty, u H Lan kh luc St, nho (pasty) : cng va phi, vd bt nho ca ht d nghin Dnh (gummy) : cng cao, vd gelatin thc phm
(ISO 5492 : 1992)

Food texture course

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Nhng yu t nh hng n cu trc thc phm Vd: mm ca tht nh hng bi thnh phn, bi qu trnh bo qun, qu trnh bin i khi bo qun

Food texture course

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Food texture course

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PRODUCTS AND PROPERTIES...

STICKINESS HARDNESS GEL STRENGTH FIRMNESS ADHESIVENESS CONSISTENCY HARDNESS HARDNESS BRITTLENESS RIPENESS

FRESHNESS BRITTLENESS STICKINESS DOUGH QUALITY TABLET STRENGTH COATING HARDNESS BLOOM STRENGTH CONSISTENCY

TOUGHNESS TENDERNESS CONSISTENCY CHEWINESS

Food texture course

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Szczesniak (1963) chia c tnh cu trc thnh 3 nhm:

c tnh c hc - lin quan n phn ng ca thc phm vi lc nn Thng s bc 1: hardness, cohesiveness, viscosity, elasticity, adhesiveness Thng s bc 2 : brittleness, chewiness, gumminess c tnh hnh hc-lin quan n kch c, hnh dng v xu hng sp xp ca nhng phn t trong sn phm, vd : powdery, gritty, lumpy, flaky, fibrous, cellular, aerated, crystalline

Nhng c tnh khc lin quan n vic tip nhn m, bo.. vd: dry, moist, oily Vic phn nhm thut ng ny chuyn bit cho tng loi sn phm nhng trong mi trng hp c th phi da trn tnh lu bin ca sn phm . Trong thc nghim, bn cht thay i theo thi

gian ca nhn thc c ngun gc t cm gic cng c cng nhn, v thuc tnh ny c chia thnh hai giai on, giai on nhai ban u v giai on sau khi nhai
Food texture course

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Sherman (1969) :

Tnh cht bc mt ca thc phm: c tnh hnh hc nh c ht, phn b c, lng kh Tnh cht bc hai-xut pht t s kt hp ca hai hoc nhiu tnh cht c t l khng xc nh; Tnh cht lu bin nh viscosity, elasticity, adhesion Tnh cht bc ba c phn chia da trn cc qu trnh nh sau : Nhai : hard, soft; brittle, plastic, crisp; rubbery, spongy; smooth, coarse; powdery, lumpy, pasty; creamy, water, soggy; sticky, tacky S tan r: greasy, gummy, stringy; melt-down properties

Food texture course

20

Jowitt (1974) :

c tnh chung-structure, texture, consistency

Thut ng lin quan n tp tnh ca vt cht di ng sut nn hoc ng sut ko, vd: firm, chewy, stringy, rubbery, sticky, glutinous, brittle, crumbly, crisp Thut ng lin quan n kt cu ca vt cht

Lin quan n kch c ht hay hnh dng ht, vd : smooth, chalky, gritty, mealy Lin quan n hnh dng, s xp xp ca cc yu t kt cu. Vd: flaky, stringy, aerated, glassy, gelatinous, spongy

Thut ng lin quan n tnh cht cm gic trong ming. Vd: body, watery, greasy, slimy (nhy), mushy, astringent

Food texture course

21

Phng php nh gi cu trc

Phng php phn tch vt l Phng php nh gi cm quan

Food texture course

22

Phng php dng lc

L phng tin khoa hc dng o phn ng ca mu trong nhng iu kin nht nh Thng s o c biu din l phn ng ca mu vi lc tc ng hoc vi khong cch p dng theo thi gian Dng c thc hin nhng chuyn ng ln hoc xung

Food texture course 23

Ba phng php o cu trc

(ngoi phng php nh gi cm quan ra)

C s-fundamental : S dng nhng nh ngha t b nh hng bi dng c D dng so snh kt qu gia nhng sn phm c ngun gc khc nhau Vd : o cc tnh cht nh nht, cng, tnh d gy ca sn phm
Food texture course 24

 Thc
Dng

nghim-Empirical

o nhng thng s khng th biu din c bi nh lng lu bin c bn. k thut ny da trn ba nguyn tc c bn ca s bin dng : s un, ct v nn. kt qu nhanh v d s dng. Thng c s dng nht trong cng nghip c th dng c mt vi iu kin nht nh

Nhng Cho Ch

Food texture course

25

phng-Imitative

Dng c m phng cc dng tc ng ca khch hng ln thc phm mt vi trng hp, cc kt qu o nhn c t dng c phn tch c th lin h vi cc gi tr cm quan, ngi ta gi l spychorhologie

v d : bt chc hot ng ca rng.

Trong

Food texture course

26

M hnh l tng

Food texture course

(D. Kilcast, 2001) 27

The ideal test

Empirical

IDEAL

Imitative

Fundamental

Food texture course

(D. Kilcast, 2001) 28

V d mt test n gin
Phn tch cu trc c lin quan n vic o cc c im c hc ca mu khi mu chu nhng tc ng c kim sot

Hy tng tng rng ngn tay ca bn l mt u o gn vi bn, mt loi my phn tch cu trc. No ca bn ng vai tr nh mt phn mm tnh ton cc thng tin t ngn tay v c th ca bn. u tin ngn tay ca bn di chuyn n b mt ca mu

Food texture course

29

V d
Mt ngn tay ca bn (u o) chm vo b mt ca mu, c th ca bn (b phn phn tch cu trc) bt u nhn c thng tin lin quan ti cc c im cu trc ca mu
LFRA TEXTURE AN ALYS ER

345

Mt loi my phn tch cu trc ghi li s chng li lc ca sn phm

Food texture course

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10

V d
Khi ngn tay ca bn (u o) n xung mu mnh hn, n s i xuyn qua sn phm, v c th ca bn (b phn phn tch cu trc) s chuyn thng tin chung ti no (phn mm x l) thc hin vic nh gi c tnh tnh cht ca mu

Food texture course

31

V d
Bn di chuyn ngn tay ca mnh (u o) tr li v tr ban u v nh gi thng tin trong no ca bn vi ch mt thng tin y d c chn

COMPRESS
LFRA TEXTURE ANALYSER

COMPUTE

INTERPRET

345

Food texture course

32

Cu to ca thit b

Biu : nguyn tc o lc nn
Food texture course 33

11

GII THIU MT S DNG

C IN HNH V NGUYN TC HOT NG

Food texture course

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VARIABLE: TEST CONFIGURATION

Lc tc ng ln xung nhiu ln

TEXTURE PROFILE ANALYSIS (TPA): thit b k thut s dng ng cong ca lc, ng cong ca s bin dng phn loi cc c tnh cu trc then cht ca mu, l cu ni vi cm quan. Ch dng lc nn Vic lp li thao tc nhiu ln gip ta c th tnh ton c cc c tnh cu trc a chc nng, c nhiu ng dng trong cng nghip

Food texture course

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VARIABLE: TEST CONFIGURATION (imitative test)

TEXTURE PROFILE ANALYSIS

HARDNESS F

cng = nh ca biu lc Tnh n hi = Chiu rng ca ng phc hi (hnh) Lc c kt (Cohesiveness) = A2/A1 A2

A1

Tnh dnh kt (Adhesiveness) = Din tch m ca ln o u tin (A3) Tnh d gy (Fracturability) = Ch gy u tin trong vng trn
t

A3
SPRINGINESS

Gumminess = Thc phm bn rn c tnh bng cng x lc c kt Chewiness = Thc phm rn c tnh bng Hardness x Cohesiveness x Springiness

ADHESIVENESS

Food texture course

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12

TEXTURE PROFILE ANALYSIS

Hardness Adhesiveness Cohesiveness Compressibility Elasticity Resilience Fracturability Gumminess Chewiness

First compression

Second compression

time

Food texture course

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TEXTURE PROFILE ANALYSIS

Hardness
f =
Force (N) S (m2)

Hardness: Force required to compress a food between the molars Hardness = peak +ve force
F

time

Food texture course

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TEXTURE PROFILE ANALYSIS

Hardness Adhesiveness Cohesiveness Compressibility Elasticity Resilience Fracturability Gumminess Chewiness

Adhesiveness: The work required to pull the food away from a surface
Adhesiveness = Negative area from first bite

distance

Food texture course

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13

TEXTURE PROFILE ANALYSIS

Hardness Adhesiveness Cohesiveness Compressibility Elasticity Resilience Fracturability Gumminess Chewiness

Cohesiveness: The strength of the internal bonds making up the food.

Cohesiveness = B/A

Food texture course

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TEXTURE PROFILE ANALYSIS

Hardness Adhesiveness Cohesiveness Compressibility Elasticity Resilience Fracturability Gumminess Chewiness

Compressibility : The work required to deform the sample during the first compression.

distance

Food texture course

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TEXTURE PROFILE ANALYSIS

Hardness Adhesiveness Cohesiveness Compressibility Elasticity Resilience Fracturability Gumminess Chewiness

Elasticity : The extent to which a compressed food returns to its original size when the load is removed
Cycle = second contact first contact Elasticity = Cycle for inelastic material cycle for food

Food texture course

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14

TEXTURE PROFILE ANALYSIS

Hardness Adhesiveness Cohesiveness Compressibility Elasticity Resilience Fracturability Gumminess Chewiness

Resilience : How well a product regains its original position. Corresponds to the area of the first withdrawal divided by that of the compression.

Food texture course

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TEXTURE PROFILE ANALYSIS

Fracturability:
la fracture

la contrainte a

Fracturability : Not all samples

f =

Force (N) S (m2)

fracture. The fracturability point is observed as a significant peak (fall off) in the first compression.

Food texture course

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TEXTURE PROFILE ANALYSIS

Hardness Adhesiveness Cohesiveness Compressibility Elasticity Resilience Fracturability Gumminess Chewiness

Gumminess: The energy required to disintegrate a semisolid food so that it is ready for swallowing
Gumminess = Hardness x cohesiveness

Chewiness : The energy required to chew a solid food until it is ready for swallowing.
Chewiness = hardness x cohesiveness x Elasticity

Food texture course

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15

VD: s liu o ca bnh

http://www.brookfieldengineering.com/education/applications/texturesponge-cake.asp

Food texture course

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Tnh cht Vt l Cm quan Cc tnh cht c bn cng Lc cn thit lm mu Lc cn thit cn t mu hon ton bin dng n mt mc xc khi mu c t gia cc rng hm nh cho trc c kt Mc vt liu b bin Mc bin dng ca mu trc khi v dng trc khi xy ra nt ra, khi xuyn qua mu hon ton bng v rng hm. n hi Mc vt liu phc hi li Mc mu c th hi phc tr li hnh trng thi ban u sau khi b dng, kch thc ban u sau khi c lm bin dng v lc c nn mt phn gia li v vm ming ct i Cng cn thit ct t Lc cn thit g thc phm dnh vo cc lin kt gia b mt ming (thng l vm ming) khi n. mu thc phm v b mt tip xc vi mu .
Food texture course 47

dnh

Cc c tnh ph gin Lc cn thit lm nt vt Lc cn thit lm thc phm nt liu, bng tch cng hoc v vn ra. c kt. (thng l khi cng ln, c kt thp) dai thc Tng nng lng cn thit Thi gian (giy) cn thit nghin phm rn nhai thc phm rn n mu, khi c mt lc khng i tc dng, (chewiness) kch thc nh nut n khi thc phm nh c th c, bng tch cng nut. c kt n hi dai thc Nng lng cn thit Mc cc tiu phn dnh li vi nhau phm bn rn nghin vn thc phm bn trong sut qu trnh nhai, nng lng (gumminess) rn n kch thc nh cn thit nghin vn thc phm bn nut c, bng cng rn nh c th nut c kt. Trong thc phm phi c cng thp, c kt cao
Food texture course 48

16

Bin s: dng u o
Lc i xung
Nn: u o (hnh tr hoc tm kim loi phng) i xung n khi tip xc vi mu v tc ng ln n mt lc
F
Din tch u o bng hoc ln hn din tch ca mu

Bnh ngt cng Vt nt u tin

DOWN STROKE

UP STROKE

t
Food texture course 49

Bin s: dng u o
Lc i xung
m thng v xuyn qua: u o i xung n khi tip xc vi b mt,khi xuyn qua vt, n to ra c lc nn v lc ct
Kim tra khi GELATIN
F

Gi tr khi (Bloom) l lc ti a t c ti thi im gy ra s bin dng

Din tch = tc ng t ti s bin dng Lc m = nht (Tackiness) ca mu gelatin

Din tch m = s dnh kt (adhesion) ca mu gelatin

t

Food texture course

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Bin s : loi u o
Lc i xung m thng v xuyn qua: u o hnh cn i xung v tip xc vi b mt mu. Tc ng ca lc s tng khi din tch tip xc gia u o v mu tng.(b, phomai)
o phomai mm
F

cng

c
t

c tnh dnh kt

Food texture course

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17

Bin s: Loi u d
Lc i xung
Ct (CUT) v xn (SHEAR): li dao hoc thanh ct i xung n khi tip xc, lc ct mu to ra khi khong cch u o tng.
o phomai Cheddar
F

cng

c tnh dnh kt

Food texture course

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Bin s : loi u o
Lc i xung
u o hnh cu : dng u o trn nn. u o i xung n khi tip xc vi b mt, to ra ch yu lc nn n khi im b ct hoc n khi t kim tra kt thc.
Kim tra b mt pho mai Brie
F APPARENT MODULUS

cng

Din tch th hin lc tc ng, th hin c

t

Food texture course

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Bin s: TEST ACCESSORIES

Lc i xung
Ct bng mt thanh kim loi: thanh kim loai c nh hot ng ging nh hnh ng ct lt (slicing or cutting)
Lc ct tht heo mui Reformed

Tht v sn
phm t tht

Modulus is generated from initial slope

cng

C Thc vt Phomai M phm

Din tch th hin c ca sn phm

Food texture course

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VARIABLE: TEST ACCESSORIES Lc i xung

Ct (CUT) bng thanh WARNER-BRATZLER : s dng mt thanh c khot mt l hnh tr gia. Loi vt khot ny lm tng din tch tip xc, kt qu kim tra s n nh hn
Ct xc xch bng thanh Warner-Bratzler
Vt gy u tin F cc vt gy tip theo, lc gim dn.

Din tch th hin c ca sn phm

Food texture course

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VARIABLE: TEST ph
Lc i xung
Ct (CUT) bng cng c VOLODKEVICH : nguyn tc hot ng tng t nh hot ng nghin ca rng ca. y, ngi ta quan tm ch yu n nh lc

Ng cc Tht
Tri cy v rau qu

Lc ct ca mu c rt
cng

im Bio-Yield

Bnh ko

Din tch th hin c ca sn phm

Food texture course

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VARIABLE: TEST ACCESSORIES Lc i xung

Ct kiu KRAMER : Cu trc gm c chnh xc 10 tm kim loi, chng xuyn qua mt ci hp cha thc phm, nn, ct v y thc phm ra ngoi Nhiu li ct xp song song c bit thch
hp nh gi t nhiu phn nh ca sn phm hay nh gi nhng sn phm c nhiu phn c tnh cht khc nhau, nu ln tnh cht tiu biu ca sn phm

Ng cc Bt nho

Go, u
ch bin

Tht

Food texture course

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19

VARIABLE: TEST ACCESSORIES Lc i xung

BACK EXTRUSION : Kiu p n hot ng bng cch tc dng mt lc ln thc phm n khi thc phm chy qua mt li thot. B y ln trn theo li thot X v Y trong minh ho di y.
X Y

Lc tham gia cc k phc tp Lc ti a ph thuc vo lc nn v thi gian nn.

Food texture course

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VARIABLE: TEST ACCESSORIES

BACK EXTRUSION: Test ny c bit thch hp vi sn phm st, nht nh : Gel mm v sa chua
Tri cy v rau c nghin M phm Nc st v pat Du m
F Standard Mayonnaise

cng
Light Mayonnaise

Modulus (Gradient)

c
Lc dnh kt

Din tch m ca th gy ra bi khi lng ca mu trn u o v bi c tnh dnh kt (adhesive).

59

Food texture course

VARIABLE: TEST ACCESSORIES Lc i xung

FORWARD EXTRUSION: o lc nn cn piston trn phng c th y sn phm chy qua mt ci l c kch c chun bn di vt cha.
c s dng cho rt nhiu loi mu: - Gel v sn phm bn rn - Bt nho - Tri cy v rau c nghin - Kem v sn phm chm sc tc

Food texture course

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20

VARIABLE: TEST ACCESSORIES Lc i xung

Un ba im: Test ny o c im gy v
cong ca nhiu dng vt cht khc nhau nh:
Biscuits Ko
u o Mu
Chn c th iu chnh F

Cht do M phm

Thc vt Polyme

c tnh ca son mi
cng dc ban u

Lc gim ngay khi vt b gy

Food texture course

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VARIABLE: TEST DIRECTION

Lc hng ln: Lc dnh kt (Adhesion) c tnh ton t lc cn ko gin mu n khi mu vn cn tip xc vi u o.

Hng n c hai c tnh m v dng Biu th lc ko gia mu v mt vt khc m

n tip xc nh lng c in, tnh ton lc ko ca b mt phn gii ca :

Keo h Bnh ko

Ko gm, bt nho v
gel

Go v m si

Food texture course

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VARIABLE: TEST DIRECTION

C TNH DNH KT CA SA CHUA F
Thi gian m phn mu vn dnh vi u o

t
Tc ng cn ct t b mt chung gia mu v u o (Adhesiveness) Lc cn ct t b mt chung gia mu v u o (tackiness)

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VARIABLE: TEST DIRECTION

LC KO LN: Dng lc cng, to ra s cng v
ko xy ra bn trong bn thn vt

Mu s b gy ti khu vc c ng knh nh nht. Hnh hc v tnh cn i ca mu mang tnh quyt nh

v tr mng khi lc cng tng ln

Spaghetti M si Dy kim loi v.v.

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Nhng yu t nh hng n kt qu o

Kch c mu chn ca mu (sample age) Vt ng mu v (hoc) dng u o s dng V tr t mu, trng tm ca mu Hnh dng v thnh phn ca mu Qu trnh x l mu iu kin bo qun v trnh by mu Vn tc dch chuyn ca u o??? % u d xuyn mu hay phn trm mu bin dng ???

http://www.brookfieldengineering.com/education/applications/texture-white-bread.asp

Dahle, L. and Sambucci, N. 1987. Application of Devised Universal Testing Machine Procedures for Measuring the Texture of Bread and Jam Filled Cookies. American Association of Cereal Chemists, Inc. 32, No. 7, 466-470.

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Phng php dng m thanh

Phn tch da trn thi gian lu ca m thanh Phn tch da trn tn s ca m thanh

Food texture course

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22

H thng kim tra cu trc bng phng php m thanh

Food texture course 67

Cc phng php phn tch vt l

Phng

php phn tch vt l

Phng php dng lc

Lc ph v nh (small deformation testing) Lc ph v ln (large deformation testing)

Phng php dng m thanh Phng php hnh nh Phn tch s nhiu x tia X v o cu trc

Phng
Mt

php nh gi cm quan

s qu trnh cm nhn cu trc bng gic quan

Food texture course 68

Mi lin h gia phng php cm quan v phng php vt l

So

snh phn cng li v kh khn ca tng phng php Mi lin h gia chng
Thun

ng dng Phng php chn la test

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Food texture course

70

Texture c kim sot do s kt hp ca cc c tnh c hc v c tnh ph v v s thay i v hnh dng trong ming khi nhai. Nhng kh khn gp phi v cc yu t sau

Hu ht cc loi thc phm c tnh c hc phc tp Qu trnh c hc v nhai kt hp v cc qu trnh khc m khoa hc vt liu tch ring v nh tnh Thc phm trong ming tip tc bin i tnh cht nh nhit , hm lng nc, pH.. Cc nh khoa hc thc phm khng c hun luyn v khoa hc vt liu Cc nh khoa hc vt liu khng chp nhn thc phm l mt vt liu. V l kh c th o cu trc bng my, cho d c th nhn bit c nhng yu t chnh nh hng n cu trc thc phm v o lng chng
Food texture course 71

C hai cch tip cn chnh

p dng bt c s ph hy c hc no i vi mu, o c s phn hi v c gng tng quan vi kt qu nh gi cm quan Th tip cn cch m cc dng vt liu thc phm phn hi, loi lc ph v no th hin tt vi loi thc phm nghin cu th chn

Food texture course

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Phn bit texture v structure

Texture lin quan n c tnh quan tm v cc cm nhn trn b mt ngoi ca vt th thng qua cm gic s, ng. Texture i khi c dng m t cm gic mm. Structure l cch cc phn ca mt vt th lin kt vi nhau v cch chng gn kt vi nhau.

Food texture course

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Qu trnh cm nhn cu trc thc phm

Trc khi a thc phm vo ming Cm gic u tin trong ming Qu trnh nhai vi ln u M hnh gii thch ng ph v thc phm nghin cu trc khi nhai

Food texture course

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Szczesniak (1971) a ra mt s nhn nh v cu trc ph thuc vo cc yu t:

Gii tnh (N>Nam) Kinh nghim ( Ngi lm vic vi thc phm c kh nng cm nhn cu trc tt) Giai cp x hi (cao>thp) Loi thc phm (thng thng, cng, gin quan tm c bit n tnh cht cu trc) C th c s a thch t nhin mt s loi sn phm c c tnh cu trc ring bit (cng, gin)
Food texture course 75

25

Cu trc-nh gi cm quan
Phng php nh ga cm quan: Phng php cng c Nhit : nh hng n tnh lu bin Phn loi : dung dch, nht, enzymes Tc di chuyn: nht Qu trnh sc ming- Swallowing process Hnh ng nhai

Food texture course

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CHN LA TEST...
C rt nhiu loi test phn tch cu trc. Mi ng dng u c u v nhc im ring. Chnh v l do ny m Bourne (1982) nu ra bn bc chn la loi test : 1. BN CHT SN PHM : c tnh nguyn liu 2. MC CH CA TEST: QC; pht trin sn phm, nghin cu, lut nh, quy trnh kim tra 3. CHNH XC CN THIT 4. PH HU HAY KHNG PH HU MU

Food texture course

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Summary of the main classes of texture measurement (D. Kilcast, 2001)

Class Food type Initial costs Running costs Operating environment
Development

status

Consumer relevance High Low Low/moderate Low Moderate/high Low/moderate Moderate/high Moderate

Sensory Empirical Imitative Fundamental Sound emission Sound input Physiological Spectroscopic

All All Solids All Brittle solids Solids

High Low Moderate High Moderate/high Moderate/high High/moderate

Moderate/high Low Low Low Low/moderate Low Moderate Moderate/high

Laboratory/QC Mature/ /production Continuing QC/Production Mature/ Laboratory/QC Continuing Laboratory Laboratory Laboratory Laboratory Laboratory Continuing Mature Continuing Continuing continuing

Mainly solids Mainly solids

High

Food texture course

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26

BIN S RING CA MU
y l mt s bin s c trng ca mu, n phi c nhn bit ra trc khi s dng mt test cu trc no : M U CN T NH TH NO :
Cn tng ti a din tch b mt tip xc v cn loi b nhng tc ng khng ng hng

KI M TRA NHIT :
S ph thuc ca cc c tnh cu trc vo nhit

TC NG C BN:
V tr t u o c lin quan n s di chuyn, phn phi ca lc Bin s ca mu phi c loi b v hiu r cc i ho gi tr gc
Food texture course 79

KT LUN

Cu trc thc phm l thuc tnh a chiu phc tp, vic o cu trc thc phm bng my mc r v cho nhiu la chn hn cch nh gi cm quan.
nh lng cc c tnh cu trc
Li nhun Lng ph

Hiu kt cu

Duy tr cht lng sn phm

Ti u ho quy trnh, sn phm

Food texture course

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TH NGHIM VT L THC PHM

MY INSTRON NGUYN TC HOT NG VN HNH- THC NGHIM

Food texture course 81

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