Texture is a key quality attribute for many of the cellular solid food materials such as bread, cakes, crackers and extruded snacks. The structure of the food matrix and the cellular architecture influences appearance, texture perception, as well as flavor release. The mechanical failure of cellular foods is related to polymer properties of the cell wall material, processing steps, ingredients and the interaction of all these factors. Previously, solid mechanics theories have been applied by researchers to define the fundamental mechanical behavior of bread and extrudates. Microscopy, magnetic resonance imaging, computer vision techniques, porosimetry, and X-ray computed tomography are some of the several techniques which have been used to study food microstructures. Fundamental solid mechanics theories which were widely applied to define concepts of polymer and mechanical engineering have later on been adapted to characterize food mechanics.
|Number of pages||3|
|Journal||Food Science and Technology|
|Publication status||Published - 2012|
|MoE publication type||A1 Journal article-refereed|