Testing food products for
texture-related qualities enables the food industry to develop new products and
improve existing ones. The tenderness of peas and poultry as well as the
crispness of potato chips and crunchiness of apples are subjects under
investigation by many laboratories. The freshness of baked goods—bread, cookies,
crackers—is important to consumers and may be objectively measured with food
testing equipment. Many food firms are searching for the proper combination of
crispness, crunchiness and chewiness to make their products successful. New
packaging methods and antistalants promote longer shelf lives, and food
technologists need to carefully measure the effects of such advancements.
Frozen fish, shrimp and
other foods require careful processing and technologists are seeking optimal
methods through testing of each alternative. Creams, gels and puddings must have
the appropriate viscosity of flow properties that are measured in specialized
fixtures on testing instruments.
Food technologists worldwide
are using precision equipment to measure texture properties of food, including
ripeness, chewiness, gumminess, brittleness, viscoelasticity, and tenderness.
These properties can objectively characterize new foods that can be prepared
quickly but taste like homemade to help food makers find success in the
Behzadkar has been
a major partner for the Iranian Food industry in supplying them with a wide
range of quality control solutions.