Recipient Organization
OKLAHOMA STATE UNIVERSITY
(N/A)
STILLWATER,OK 74078
Performing Department
Food And Agriculture Products Center
Non Technical Summary
Texture is an important measurement for many foods that is useful to predict mouthfeel, product quality, acceptability, shelf life and to determine processing operations like harvest time and storage conditions. Product and ingredient texture is often an undervalued or ignored measurement for farmers, entrepreneurs, and small-scale processors. Fresh and processed food businesses of all sizes may benefit from an improved understanding and application of texture measurements. Access to inexpensive and easy-to-use tools and procedures could help them take advantage of texture measurements. The overarching goal of this project is to improve texture measurement and data use practices in the food industry, focusing on startups and small organizations.Lawless & Heymann (1998) defined food texture as "all the rheological and structural (geometric and surface) attributes of the product perceptible by means of mechanical, tactile, and where appropriate, visual and auditory receptors". For this proposal, only mechanical means of texture measurement will be considered, because it provides objective, relatively rapid, and quantifiable values. More specifically, the mechanical properties of foods will be considered, such as stress and strain. This project will not consider rheological and fracture mechanics approaches to texture measurement as described by Ross.Traditional sensory testing has been conducted by panels of trained persons. Humans sense food texture through multiple modes, including tactile, visual, odor, mouthfeel, flavor, and other nuances. Instruments have been developed to overcome some of the limitations of using panels of people, resulting in a wide variety of destructive and non-destructive methods and instrumentation. Destructive methods include the three-point bending test, the single-edge notched bend test, and the compressionand puncture test. A texture profile analysis (TPA), has been developed to imitate the chewing process using a cylinder and two compression cycles. The TPA can be used to measure hardness, springiness, chewiness, cohesiveness, and other parameters.The Warner-Bratzler shear force test (WBSF) has been used since the 1930s to measure meat tenderness, following the guidelines published by the American Meat Association (AMSA, 1995). The Magness-Taylor test (MT) punctures the product to determine flesh firmness and is currently the industry standard for testing fresh fruit. The digital penetrometer is similar to the MT test equipment.A number of brands and models of universal testing machines have been used to measure food texture. The two main instruments used in the food industry are the Texture Analyzer and Instron machine.Both of these machines have well-developed and documented methods and procedures for food texture testing. This project will consider the development of inexpensive equipment that is similar to the Texture Analyzer and Instron machine. The similarities will result in low-cost implementation and rapid acceptance.Low-cost implementation of food texture testing equipment is possible in recent years due to the proliferation of robotics, microcontrollers, and actuators. Consumers can find dozens of inexpensive and reliable commercial sources of robotics equipment online. Linear actuators, like Firgelli's line of track actuators (firgelliauto.com), retail for under $250 and have flexible controller mounting hardware requirements. Linear actuators are available with internal and external limit switches and options for maximum stroke force.Load cells can be connected to a linear actuator to make a simple texture measurement device. Inexpensive, stand-alone load cells are available that can accurately measure stress and strain (shimpo-direct.com; ametektest.com; imada.com; extech.com) and do not require a specialized interface. For example, the Shimpo FG-3009 digital force gauge sells for under $300 and comes with a free software program that will run on most PCs and some handhelds. Shimpo markets a variety of inexpensive accessories for force gauges (e.g. compression plates, tensile grips, chucks, chisel adapter, hooks, extension rods, flat heads, puncture attachments, length scales, frame kit, and test stand). The broad range of accessories further simplifies the use of a force gauge for texture measurement.There are pitfalls that have prevented the widespread adoption of mechanical testing methods of food texture in the industry. For entrepreneurial and small-scale food processors, the major disadvantages are knowledge, cost, and implementation. First, a general lack of knowledge surrounds the use and advantages of texture testing. Start-up food processors may not even consider the use of textural tests, because they lack an awareness of the test, its applications, and advantages. Second, the cost of food texture measurement equipment is relatively high. Most texture measurement systems include a measurement device, a computer, and a software package. The software manages the system and provides formatted output. Package prices for mechanical texture testing equipment can exceed $20,000, which may not include installation and training. Finally, the small-scale food processor normally does not have the time and energy to invest in learning and interpreting the art and science of texture analysis.Summarizing, the present outlook for texture measurement and interpretation of data in fresh and processed food operations is promising and timely. Great benefits can be gained by making use of texture measurement data. Benefits make improved equipment and measurement techniques economically feasible. New technologies, processes, equipment, and materials increase the probability of successful application of texture measurement equipment in the food industry - especially for startup and small companies.
Animal Health Component
70%
Research Effort Categories
Basic
30%
Applied
70%
Developmental
0%
Goals / Objectives
The overall objective of this project is to improve texture measurement and data use practices in the food industry, especially for startups and small organizations. Specific objectives include:Identify low-cost texture measurement equipment and use techniques that show potential application for the food processing industry of Oklahoma.Develop or implement at least two unique systems of texture measurement and uses of texture measurement in food processing that can be used in Oklahoma.Prepare a technical publication and presentation for the equipment/techniques identified in objective number two that is intended to result in widespread application.Develop or improve on at least one new method or means of texture measurement or use that includes innovative equipment and/or techniques.
Project Methods
Specific procedures corresponding to the stated objectives follow:Identify texture measurement and use techniques that show the most promise for the food processing industry. This step will begin with a comprehensive review of the state-of-the-art of texture measurements used in Oklahoma and the food industry and a review of the pertinent literature. A survey of Oklahoma's food processors is vital to determine their needs, commonalities, and potential for impact on the state's economy. The survey will be coordinated with other members of the FAPC and the "value-added" faculty of OSU. Much of the information to be learned will be uncovered by site visits and discussion with others that are familiar with the issues. Because of the diversity and breadth of products in the food processing industry, it may be expedient to initially concentrate on selected process types, such as meat processing or baking because of their importance to Oklahoma. The literature reviewed will be obtained from applied food science journals, recent issues of food processing trade publications, and the U.S. patent database. This information will indicate trends in the industry and illuminate possible, future directions for research. The literature will be obtained from studies conducted in other industries, such as oil and gas processors and the heavy machinery industry, which commonly utilize texture measurements in their businesses. Many techniques and some of the technology developed for these industries can be adapted for food processing.Develop texture measurement and use techniques for the food industry through experimentation and discussion with FAPC clients. Using the literature review as a basis, it may be possible to develop a program for selected food processors that provides immediate and verifiable results. Experimentation will be necessary when texture measurement techniques have not been applied to food processes. Experimentation will be accomplished through industrial partners and activities at the FAPC. The industrial partners will be encouraged to participate in experimental programs through their own desire to improve, the support provided by the FAPC, and grant monies. A study that is already under development provides an example. The goal of the study is to use the texture of health-food bars to determine shelf life. A full-scale texture meter will be built and tested in the FAPC to collect data. Concepts used in the project have direct application to industries where texture measurements will be beneficial.Develop an implementation plan for the new texture measurement equipment and use schemes. Since any measurement technique is only useful if implemented, a simple, foolproof plan of execution must be formulated, reviewed and refined through repeated application. The final results will include publications detailing texture measurement and use techniques and equipment. Publications and case studies will lead to widespread understanding and use of information in the food industry.New applications for texture measurements or use will be developed. New ideas are expected to be identified after surveying the food processors of Oklahoma and reviewing the literature. The national effort to improve food safety and reduce waste provides a fertile environment for the development of this proposal. Communication of successes in this area will be vital to the expansion of the program into new and existing processes and commercial texture measurement tools.