Multifaceted Evaluation of Frozen Tempura Batter Coating Focusing on Food Texture

Introduction

In this article, a multifaceted evaluation of the batter coating of frozen tempura was carried out using four instruments, a texture analyzer, X-ray CT, laser microscope, and scanning electron microscope (SEM), in order to clarify the differences in the physical properties and structure associated with food texture. In addition to quantifying “moistness” and “crispness” using the texture analyzer, the thickness of the batter coating was measured with the X-ray CT, surface height measurements and color image observation were carried out with the laser microscope, and microregions were observed and analyzed with the SEM, confirming that there are differences in the internal structure, surface shape, and distribution of the oil content of each texture. Since information on completely different aspects can be acquired with each instrument, a comprehensive evaluation of the complex factors that produce the food texture is possible by using a combination of instruments.

July 9, 2026 GMT