Springiness of Kamaboko
We eat a variety of different foods every day, and the taste and texture of these foods are important. Food texture is not entirely subjective; In fact, it can be numerically quantified into values used for food development and quality control evaluation standards. The diagram shows the evaluation of the springiness of kamaboko (a japanese processed white fish product, fish minced and steamed) using a texture analyzer.
This destructive testing machine is used for the tensile, compressive, and bending testing of specimens. It conducts quantitative strength measurements on specimens by measuring the applied test force and the stroke to determine the specimen deformation. A wide range of jigs is available for the strength testing of packaging materials and for the numerical evaluation of food-texture characteristics such as consistency, texture, and mouth feel.