Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey

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.