Abstract
The aim of this work was to study the application of the acoustic technique Time Reversal Elastography (TRE) for texture evaluation of different types of cheese. Eight commercial cheese samples were evaluated using TRE and Texture Profi le Analysis (TPA). Both methodologies were able to identify differences in the texture of the evaluated cheese samples, providing similar results. According to the partial least squares regression performed, the focalization width determined by TRE was positivelycorrelated (R2=0.89) to hardness and stiffness. This indicates that TRE could be considered as an adequate method for the non destructive evaluation of cheese texture.
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