Progress of Cryogenics and Isotopes Separation , ISSN: 1582-2575
2013, Volume 16, Issue 1

Instrumental Texture Analysis - An Objective Method to Evaluate Fresh Vegetables Quality

Adrian Roşca 1 , Daniela Roşca 2

1 University of Craiova, Faculty of Agriculture and Horticulture, Romania
2 University of Craiova, Faculty of Electrical Engineering, 13, A. I. Cuza Street, Craiova

*Corresponding author: Adrian Roșca, E-mail: adrosca2003@yahoo.com

Published: May 2013


Abstract

Texture is an important index of food quality and refers to those qualities of a food that can be felt with the fingers, tongue, palate, or teeth. Foods have different textures and the evaluation of texture involves measuring the response of a food when it is subjected to mechanical forces such as cutting, shearing, chewing, compressing or stretching. The paper presents international instrumental texture analysis methods proposed to remove the most elements of subjectivity from the fresh vegetables quality testing and recent experimental results obtained on vegetables freshness.


Keywords

Instrumental texture analysis, cutting and penetration force, fresh vegetable.


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