Evaluation of food texture and colour
Color and Texture are factors of utmost importance when choosing and consuming foodstuff.
Texture is essentially the effect of physical and chemical properties on sight, hearing and touch, and it is an important feature in the perception of food. The most common tests performed on foodstuffs are:
- Penetration Test
- Compression Test
- Shear Test
- Snap Test
Color is a feature closely connected to preservation and it is very important for packaging and presentation of food. The Physical and Mechanical Laboratory evaluates both aspects with specific tools.