Quantifying Reactions Influencing Quality of Foods: Texture, Flavor and Appearance

For engineers to maintain and improve processes applied to foods, it is necessary to quantify changes in food quality as a function of process parameters. Texture, flavor and appearance (color) are sensory properties which generally have been described qualitatively and only recently have quantitative models been developed and applied. This paper reviews the application of sensory analysis for generating quantitative data on the effect of processing on texture. Generally there is a lack of data on the effect of operational parameters on texture, and, in many cases, the data which have been generated were not correctly analyzed. The requirement that engineers designing machines or processes for foods need to develop a better appreciation for the rheological properties of foods is emphasized. Finally, a systematic approach to quantifying effects of processing on texture of food must be used if food processors are to design processes based on consumer appeal.