<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The measurement of texture is a widely used method in postharvest and food research. The majority of the textural characteristics of fresh foods, such as vegetables and fruit, are frequently employed as maturity indicators in order to meet long-term storage, transportation and customer fulfillment requirements. Understanding the textural features is also crucial for controlling processing processes like drying, heating, and frying on processed foods. The sensory qualities of the texture have been evaluated using a variety of methods. The methods for measuring texture that are most frequently used are objective tests using a variety of tools. The set of physical qualities referred to as a food’s textural properties includes those that arise from the structural elements of the food, are primarily perceived through touch, are associated with the distortion, disappearance, and the response of food under the action of a force and are evaluated objectively by functions of quantity, distance or time. Due to their well-balanced supply of nutrients, including sugars, organic acids, vitamins, pro-vitamins, and minerals, as well as non-nutritional, advantageous components like fiber and secondary metabolites, fresh fruit and vegetables are vital dietary items for human nutrition. Production processes need to be managed sustainably while producing high-quality products. At harvest, the maturity stage is typically an important factor not only affecting the product quality at harvest but also the susceptibility of the product postharvest. In postharvest, the main task is maintaining the good quality of perishable products for as long as possible to avoid food waste and economic losses. Consequently, knowledge of factors related to produce quality in the pre-harvest, harvest, and post-harvest stages is relevant for the producer, harvest manager, storage manager, packaging facility personnel, local markets, global distributors, wholesalers, and consumers. The word quality is consistently used throughout the production-to-consumption chain, but its definition changes depending on where in the chain you are. Yet, in each of these stages, quality refers to the product’s level of excellence and lack of defects (absence of defects and blemishes, cultivar-typical ripeness, freshness, a non-harmful amount of residues considering pesticides and other chemicals, and cleanliness). Texture represents one of the four principal factors defining food or fruit quality, together with appearance, flavor, and nutritional properties, and plays a key role in consumer acceptability and recognition of agro-foods.</p>
</abstract>

The measurement of texture is a widely used method in postharvest and food research. The majority of the textural characteristics of fresh foods, such as vegetables and fruit, are frequently employed as maturity indicators in order to meet long-term storage, transportation and customer fulfillment requirements. Understanding the textural features is also crucial for controlling processing processes like drying, heating, and frying on processed foods. The sensory qualities of the texture have been evaluated using a variety of methods. The methods for measuring texture that are most frequently used are objective tests using a variety of tools. The set of physical qualities referred to as a food’s textural properties includes those that arise from the structural elements of the food, are primarily perceived through touch, are associated with the distortion, disappearance, and the response of food under the action of a force and are evaluated objectively by functions of quantity, distance or time. Due to their well-balanced supply of nutrients, including sugars, organic acids, vitamins, pro-vitamins, and minerals, as well as non-nutritional, advantageous components like fiber and secondary metabolites, fresh fruit and vegetables are vital dietary items for human nutrition. Production processes need to be managed sustainably while producing high-quality products. At harvest, the maturity stage is typically an important factor not only affecting the product quality at harvest but also the susceptibility of the product postharvest. In postharvest, the main task is maintaining the good quality of perishable products for as long as possible to avoid food waste and economic losses. Consequently, knowledge of factors related to produce quality in the pre-harvest, harvest, and post-harvest stages is relevant for the producer, harvest manager, storage manager, packaging facility personnel, local markets, global distributors, wholesalers, and consumers. The word quality is consistently used throughout the production-to-consumption chain, but its definition changes depending on where in the chain you are. Yet, in each of these stages, quality refers to the product’s level of excellence and lack of defects (absence of defects and blemishes, cultivar-typical ripeness, freshness, a non-harmful amount of residues considering pesticides and other chemicals, and cleanliness). Texture represents one of the four principal factors defining food or fruit quality, together with appearance, flavor, and nutritional properties, and plays a key role in consumer acceptability and recognition of agro-foods.

Techniques and Methods for Measuring the Texture of Processed and Fresh Agro-Food Products – A Review

“Vasile Alecsandri” University of Bacău

BULETINUL INSTITUTULUI POLITEHNIC DIN IAȘI. Secția Matematica. Mecanică Teoretică. Fizică

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The measurement of texture is a widely used method in postharvest and food research. The majority of the textural characteristics of fresh foods, such as...

Techniques and Methods for Measuring the Texture of Processed and Fresh Agro-Food Products – A Review

Online veröffentlicht: 30. Juni 2023

Seitenbereich: 7 - 28

Eingereicht: 24. Okt. 2022

Akzeptiert: 21. Nov. 2022

DOI: https://doi.org/10.2478/bipmf-2022-0016

Schlüsselwörter
fresh agro-food products, rheology and texture, vitamins, minerals

© 2022 Mariana Lupu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Techniques and Methods for Measuring the Texture of Processed and Fresh Agro-Food Products – A Review

Online veröffentlicht: 30. Juni 2023

Seitenbereich: 7 - 28

Eingereicht: 24. Okt. 2022

Akzeptiert: 21. Nov. 2022

DOI: https://doi.org/10.2478/bipmf-2022-0016

Schlüsselwörterfresh agro-food products, rheology and texture, vitamins, minerals

© 2022 Mariana Lupu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
fresh agro-food products, rheology and texture, vitamins, minerals