The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures
Samo za registrovane korisnike
2024
Autori
Jevtić, IvanaTrajković, Isaak
Zlatanović, Ivan
Mladenović, Goran
Korolija, Nenad
Milošević, Miloš
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The evaluation of food texture is an essential aspect of food quality control, directly influencing consumer acceptance and preference. Various methods have been developed to assess food texture, including sensory evaluation, rheological measurements, and instrumental analysis. Among the versatile instruments used for measuring the mechanical properties of food, the universal testing machine (UTM) stands out. Traditionally used in the field of materials science
and engineering, the possibility of applying UTM for evaluating food textures has gained significant attention in recent years. The UTM can perform compression, tension, bending, and shear tests on food samples, providing objective and quantifiable data on their mechanical properties. Compression testing involves measuring the force required to compress a food sample between two plates, shear testing measures the force required to cut through a food sample, while puncture testing measures the force required to puncture a food s...ample with a probe. This paper reviews the current state-of-the-art of UTM in the evaluation of food textures, including the types of tests that can be performed, the parameters that can be measured, and the challenges and limitations associated with the technique. The potential of utilizing UTMs in the food industry for quality control
and product development, instead of traditional sensory evaluation methods, is discussed, along with its advantages and disadvantages. Overall, UTM represents a promising tool for the objective evaluation of food textures, and further research is needed to optimize its application in this field.
Ključne reči:
Food textures / Universal testing machine / Compression testing / Mechanical propertiesIzvor:
New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023, 2024, 792, 222-229Izdavač:
- Springer
Kolekcije
Institucija/grupa
Inovacioni centarTY - JOUR AU - Jevtić, Ivana AU - Trajković, Isaak AU - Zlatanović, Ivan AU - Mladenović, Goran AU - Korolija, Nenad AU - Milošević, Miloš PY - 2024 UR - https://machinery.mas.bg.ac.rs/handle/123456789/7765 AB - The evaluation of food texture is an essential aspect of food quality control, directly influencing consumer acceptance and preference. Various methods have been developed to assess food texture, including sensory evaluation, rheological measurements, and instrumental analysis. Among the versatile instruments used for measuring the mechanical properties of food, the universal testing machine (UTM) stands out. Traditionally used in the field of materials science and engineering, the possibility of applying UTM for evaluating food textures has gained significant attention in recent years. The UTM can perform compression, tension, bending, and shear tests on food samples, providing objective and quantifiable data on their mechanical properties. Compression testing involves measuring the force required to compress a food sample between two plates, shear testing measures the force required to cut through a food sample, while puncture testing measures the force required to puncture a food sample with a probe. This paper reviews the current state-of-the-art of UTM in the evaluation of food textures, including the types of tests that can be performed, the parameters that can be measured, and the challenges and limitations associated with the technique. The potential of utilizing UTMs in the food industry for quality control and product development, instead of traditional sensory evaluation methods, is discussed, along with its advantages and disadvantages. Overall, UTM represents a promising tool for the objective evaluation of food textures, and further research is needed to optimize its application in this field. PB - Springer T2 - New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023 T1 - The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures EP - 229 SP - 222 VL - 792 DO - 10.1007/978-3-031-46432-4_18 ER -
@article{ author = "Jevtić, Ivana and Trajković, Isaak and Zlatanović, Ivan and Mladenović, Goran and Korolija, Nenad and Milošević, Miloš", year = "2024", abstract = "The evaluation of food texture is an essential aspect of food quality control, directly influencing consumer acceptance and preference. Various methods have been developed to assess food texture, including sensory evaluation, rheological measurements, and instrumental analysis. Among the versatile instruments used for measuring the mechanical properties of food, the universal testing machine (UTM) stands out. Traditionally used in the field of materials science and engineering, the possibility of applying UTM for evaluating food textures has gained significant attention in recent years. The UTM can perform compression, tension, bending, and shear tests on food samples, providing objective and quantifiable data on their mechanical properties. Compression testing involves measuring the force required to compress a food sample between two plates, shear testing measures the force required to cut through a food sample, while puncture testing measures the force required to puncture a food sample with a probe. This paper reviews the current state-of-the-art of UTM in the evaluation of food textures, including the types of tests that can be performed, the parameters that can be measured, and the challenges and limitations associated with the technique. The potential of utilizing UTMs in the food industry for quality control and product development, instead of traditional sensory evaluation methods, is discussed, along with its advantages and disadvantages. Overall, UTM represents a promising tool for the objective evaluation of food textures, and further research is needed to optimize its application in this field.", publisher = "Springer", journal = "New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023", title = "The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures", pages = "229-222", volume = "792", doi = "10.1007/978-3-031-46432-4_18" }
Jevtić, I., Trajković, I., Zlatanović, I., Mladenović, G., Korolija, N.,& Milošević, M.. (2024). The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures. in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023 Springer., 792, 222-229. https://doi.org/10.1007/978-3-031-46432-4_18
Jevtić I, Trajković I, Zlatanović I, Mladenović G, Korolija N, Milošević M. The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures. in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023. 2024;792:222-229. doi:10.1007/978-3-031-46432-4_18 .
Jevtić, Ivana, Trajković, Isaak, Zlatanović, Ivan, Mladenović, Goran, Korolija, Nenad, Milošević, Miloš, "The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures" in New Trends in Engineering Research Proceedings of the International Conference of Experimental and Numerical Investigations and New Technologies, CNNTech 2023, 792 (2024):222-229, https://doi.org/10.1007/978-3-031-46432-4_18 . .