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FOOD TEXTURE (Desirable (Good texture) (Firm and close (Jobs-lost-as…

- - - - The energy required to masticate a solid food product to a state ready for swallowing and involves compressing, shearing, etc.
    - - Due to the high degree of hardness and low degree of cohesiveness
    - - Energy required to disintegrate a semi-solid food.
        Low degree of hardness and high degree of cohesiveness
  - - - The rate at which the deformed material regains its original condition after the removal of the deforming force
    - - The extent to which a material can be deformed before it ruptures and is dependent upon the strengths or internal bonds
    - - The force necessary to remove the material that adheres to the mouth during eating and is described as sticky, tackey or gooey.
    - - Force required to compress a substance among molar teeth (solid food) or between the tongue and palate (semi solid) to a given deformation or penetration and designated as soft, firm and hard
    - - The force required to draw a liquid from a spoon over the tongue and describe as thin, watery or thick
- - - - Measuring rheological properties like viscosity and elasticity
    - - Measuring parameter which are often poorly defined
    - - Stimulate the conditions to which materials are subjected in practice