Food imaging and measurement of texture

Every food product has numerous quality characteristics that can be quantified and measured. Sensory attributes vary tremendously depending on the food type, as do the physical characteristics, such as texture, particle size, structure and colour. We offer instrumental methods to measure a wide range of physical product characteristics. We also have specialised facilities to study food micro–structure, used for product development and evaluation of ingredient functionality.

Spectrophotometers measure the colour of food and drink products, and a calibrated digital imaging system provides accurate documentation of product appearance. Further methods measure particle size distributions from centimetre to sub-micron scales. Optical and scanning electron microscopy provide information on food microstructure, and a range of spectroscopic imaging methods are used to map composition.

Hyperspectral near infrared (NIR) Imaging is particularly good for identifying the distribution of components such as moisture and fat in complex, multi–component products. Images can be taken in a few seconds, providing spectra for each pixel, which allows the required measurements to be taken.

A range of techniques are used to measure rheology and texture of liquids and solids. These include a torsional rheometer, suitable for liquids, soft and semi–soft materials. The Rapid Viscoanalyser enables changes in rheology during a heating cycle to be measured, and a liquid drop analysis system measures interfacial rheology, relevant to applications such as foam and emulsion stability. Many test protocols are available to measure solid food texture and the strength of packaging under a wide range of loads. An acoustic sensor provides additional information relevant to the assessment of crispness.

Martin Whitworth
+44(0)1386 842139
martin.whitworth@campdenbri.co.uk