Pore Structure and Texture

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)


Dependence of texture on the pore structure is one of the most important fields of research. This is due to high sample-to-sample variations in application of mechanical tests. Tension, compression and flexure tests are the most common mechanical tests used in texture evaluation. Textural properties are related to microstructural features by using mechanical models, especially for brittle, solid cellular foods that have undergone glass transition during structural setting.


Strain Curve Pore Size Distribution Flexural Modulus Convex Side Tension Side 
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Copyright information

© Alper Gueven and Zeynep Hicsasmaz 2013

Authors and Affiliations

  1. 1. Faculty of Engineering, Department of Food EngineeringTunceli UniversityTunceliTurkey
  2. 2.Department of Food Engineering, Faculty of Engineering and ArchitectureTrakya UniversityEdirneTurkey

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