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At present, the more common foods measured by QTS texture analyzer are as follows:

1. Noodle products - mainly include steamed bread, bread, noodles, dumplings, biscuits, etc.

Example: Use a texture analyzer to measure the hardness, elasticity, cohesion, stickiness, stickiness, chewiness, etc. of bread, and then find out the correlation with sensory evaluation, which can evaluate the quality of bread more objectively.

2. Meat products - mainly including minced meat, sausage, ham, beef, etc.

3. Dairy products - cheese, concentrated yogurt, etc.

4. Gel - soy protein gel, gelatin, etc.

5. Fruits/vegetables - apples, peaches, bananas, citrus, potatoes, etc.

6. Starch gelatinization characteristics - gelatinity, paste length, etc.

Example: After starch gelatinization, its paste viscosity, retrogradation and shear resistance have changed greatly. The viscosity and toughness of starch paste is also one of them, which is mainly measured by the length of starch paste filaments. The texture analyzer can use a unique probe to measure the tensile characteristic curve of starch paste, from which the length of the paste filament can be calculated.

At present, texture analyzer is used in food, and the main research is to find out the relationship between sensory evaluation and objective evaluation through texture analyzer. Constructor test parameters and sensory indicators will be established, which will greatly promote the development of the food industry.