The Possibility of Applying a Universal Testing Machine for Evaluating Food Textures

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.