人们把食品的质地,与食味和外观同时作为支配食品嗜好性三大要素之一。在食品中,质地是指表现稠度的物理特性,有关在口中的感觉,所谓有咬头、舌触觉等方面的性质。如果能把人的官能所感觉的质地,用客观方法定量化,就可期待在食品嗜好性研究与品质管理方面的发展上,作出巨大的贡献。因此,关于质地的机械测定法,以往就作过很多研究尝试,但这些研究多是抓住食品物理特性的一个侧面,没有全面地抓住质地的总体。把食品在口中接受的咀嚼条件模型化,用近似的口中感觉的形式,调查其物理特性,Procter等的假牙Tendrometer的研制,已成为所谓模仿试验的开端。Szczesniak等以此装置为原型加以改良,研制出图形记录器形式的质地测定器。这个 People regard the texture, taste and appearance of food as one of the three major factors that dominate food preferences. In food, texture refers to the physical characteristics of the consistency of the mouth, the feeling in the mouth, the so-called biting head, tongue touch and other aspects of the nature. If we can quantify the texture perceived by people’s functions in an objective way, we can expect to make a huge contribution to the development of food hobby research and quality control. Therefore, there have been many research attempts on mechanical determination of texture. However, most of these researches are grasping one side of the physical characteristics of food and failing to comprehensively grasp the overall texture. To model the chewing conditions that the food receives in the mouth and to investigate its physical properties in the approximate sense of the mouth, the development of Procter et al., A denture Tendrometer, has been the beginning of so-called mimicry trials. Szczesniak and other devices as a prototype to be improved, developed a graphical recorder in the form of texture detector. This one