Abstract
The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.
Highlights
The physical properties of food materials have defined those properties that can only be measured by physical means rather than chemical means [1,2]
Instron universal testing machines (UTM) are successfully employed cult to pinpoint the source of a problem; fracture development is hard to track; and there are a lot of prerequisites for the development of a good system architecture [39]
Conventional analysis methods applied to examine the physical properties of food material are associated with several disadvantages, such as their destructive nature, long process time, and laborious nature
Summary
The physical properties of food materials have defined those properties that can only be measured by physical means rather than chemical means [1,2]. With the help of emerging digital techniques, various novel techniques for measuring different physical properties of different food products are being introduced in the market along with evolutionary sophisticated high-end instruments with state-of-the-art facilities. These instruments are capable of capturing and estimating the real-time changes in food’s physical properties with almost zero product loss [10,12]. The contemporary methodologies for estimating the physical properties of food materials are covered, aiming at a complete study of measurements of food materials
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