Cohesiveness, cohesion strength and cohesive quality are interrelated properties, traditionally measured as a textural component of solid or semi-solid foods. In these terms they were defined by Szczeniak as being related to the extent of deformation and destruction of a product when a load is applied to it. As such, they have traditionally been measured using uniaxial testing machines (universal testers/texture analysers) or by taste panels. As the understanding of the interrelated nature of texture and microstructure of foods has improved, the science of flow and deformation (rheology) has been increasingly applied to the food industry, including for food related textural properties, such as cohesiveness. For foods, measurement of cohesiveness has come to apply to food (either semi-solid or solid) and elements of cohesiveness can be measured relative to the various physical properties of the food in deformation and flow. They can be measured in absolute or relative terms, depending on the technique chosen.
|Food Industries – Tim’s Top Tips Explanation & Evaluation of Cohesiveness, Cohesion Strength & Cohesive Quality||864kb||Download|
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