Defomation of the second compression cycle divided by that of the first. A dimensionless ratio representing springiness, which more readily allows comparison between products by removing inconsistencies in size and shape of the samples.

The previous term for fracturability (see below).

How closely the measured value comes to the true value.

Sometimes referred to as stickiness, this is related to how a food adheres to the inside of the mouth surfaces during chewing, calculated as work. Adhesive force can be measured as tension exerted on the test probe after compressing the sample. One of the eight fundamental mechanically-derived texture-influencing attributes - one of the five primar [..]

A measure of the force needed for the consumer to bite through a food item. Usually correlated to the measured shear force of a texture test on that product.

The Bloom [strength] test is an industry standard method for measuring the gelling properties of gelatine. Named after O. T. Bloom, the test sample is named from the firmness measurement in grams - e.g. 120 Bloom. The hight the Bloom value, the less geline is needed to achieve a proper set. In the process of preparing a gel for use in cooking and b [..]

The sensation of substance.

An aggregate test sample. Used when an individual item of the product is not feasible (due to small size) or representative of the way the texture is experienced (eaten as a mouthfil), or bulk analysis correlates better with the accepted production quality. Examples: whole can of vegetables, pasta, collection of animal food (kibble), set amount of [..]

A predominantly regular, void structure.

A combination of gumminess and springiness, this is the amount of effort that goes into preparing a solid product for swallowing. One of the eight fundamental mechanically-derived texture-influencing attributes - one of the three secondary parameters. Calculated as HARDNESS x COHESIVENESS x SPRINGINESS. Mutually exclusive with gumminess and fractur [..]