Developing a novel method to measure texture changes of semi-solid food during a continuous compressive motion with high deformation using repeatable dual extrusion cell (RDEC)

• Published in: Food research international Vol. 165; p. 112571
• Main Authors: Oyinloye, Timilehin Martins, Jung, Hwabin, Yoon, Won Byong
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.03.2023
• Subjects: Chewing; deformation; extrusion; food research; gels; Humans; Mastication; minced pork; Minced pork gel; Motion; Particle Size; Physical Phenomena; Pork Meat; Repeatable dual extrusion cell (RDEC); sample size; Semi-solid food; Structure breakdown; texture; water content; Structure breakdown; Chewing; Minced pork gel; Repeatable dual extrusion cell (RDEC); Semi-solid food
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2023.112571

[Display omitted] •RDEC characterized the texture changes associated with structural breakdown of pork gel.•RDEC overcome initial sample size dependency during solid food texture characterization.•Peleg’s model is suitable for analyzing work values during RDEC food structure breakdown. Mechanical ch...