In the TPA (Texture Profile Analysis) Curve, largest force produced during the first bite is known as
Answers
Answer:
The Hardness value is the peak force that occurs during the first compression. ... Springiness is measured several ways, but most typically, by the distance of the detected height during the second compression divided by the original compression distance.
Explanation:
Texture Profile Analysis is a popular double compression test for determining the textural properties of foods. It is occasionally used in other industries, such as pharmaceuticals, gels, and personal care. During a TPA test samples are compressed twice using a texture analyzer to provide insight into how samples behave when chewed. The TPA test was often called the "two bite test" because the texture analyzer mimics the mouth's biting action.
The textural identity of any food is rarely a simple matter of understanding a singular attribute such as hardness or cohesiveness. The texture of any food is multi-faceted and tied to consumers' sensory expectations. It is not sufficient to deliver a food with a target hardness and springiness value if consumers do not like it and it does not meet their expectations for that food type.