The literature on the methodology for instrumental determination of adhesiv
eness in various groups of solid and semi-solid foods and the definition of
the related parameters is reviewed. A specific analysis is made of the var
ious ways of presenting the sample to the equipment, the shapes, sizes and
materials of probes, degrees of penetration or compression, and devices spe
cially designed for measuring adhesiveness in particular foods. Information
is provided about various forms of sensory measurement evaluation of adhes
iveness.