Texture profile analysis
- 1. TPA (Texture Profile Analysis) Presented by: Ruchika Zalpouri Ph.D. (PFE)
- 2. Texture profile analysis (TPA) Texture profile analysis (TPA) is an instrumental test originally developed at the General Foods Corporation Technical Centre (1963) to provide objective measurements of texture parameters, a major factor of food acceptability.
- 3. Texture Profile Analysis Purpose Simulation of Two bite mastication Equipment required Texture analyzer (Compression Platten) Compression required High (~90%) Results obtained Force – Time Graph Results expressed as Different parameters A force-time plot for a two bite test TPA performed on a cylinder of Brie cheese of original diameter 15.7 mm and height 15.605 mm
- 5. Decoding TPA results Mechanical Parameter Meaning Fracturability First significant break in the curve Hardness Force exhibited in first bite at maximum compression Cohesiveness Ratio of positive areas under first and second compression (A2/A1) Adhesiveness Work required to pull the plunger away after first compression (A3) Springiness Ratio of lengths of compression in the 2nd and 1st plunge. (L2/L1) Stringiness Distance for which product is extended during decompression before separation of probe Gumminess Hardness * Cohesiveness Chewiness Gumminess * Springiness
- 13. Dimensional Analysis of TPA Parameters Mechanical parameter Measured variable Dimensions of measured variable Hardness Force MLT-2 Cohesiveness Ratio Dimensionless Springiness Ratio Dimensionless Adhesiveness Work ML2T-2 Fracturability (brittleness) Force MLT-2 Chewiness Work ML2T-2 Gumminess Force MLT-2
- 14. Experimental settings for the TPA 1. Test speed Many of the TPA properties are based on energy considerations The area under the force-displacement curve represents energy since Energy= Force X Distance When energy parameters are evaluated by using the force-time curve we simply divide the results by the value of the speed of travel of the probe to obtain the distance travelled Distance= Time x Velocity It is essential therefore to conduct the TPA with the same speed of compression and withdrawal to compare energies during the compression and withdrawal phases of the cycle.
- 15. 2. Compression distance The maximum distance of compression (or deformation) should also be considered. Figure below shows three TPA runs using samples of commercial Colby cheese where the maximum distance travelled by the probe has been set at 10%, 40% and 60% of the original sample height.
- 17. Thank you
Editor's Notes
- #14: Since the Instron gives both a force–time and force–distance curve, the TPA parameters obtained from it can be given dimensions, which are listed in Table Source: Malcolm Bourne - Food Texture and Viscosity_ Concept and Measurement (2002)