[Analysis Case] Evaluation of Mechanical Properties of Food (Roast Ham) by AFM-MA
Quantifying texture with mechanical property parameters.
Factors that determine texture include various elements such as hardness and adhesion. Generally, the texture of food is evaluated through stress assessment using tools like texture analyzers, but measuring in micro-regions or thin samples is challenging. AFM-MA can measure not only the shape of surface roughness but also the Young's modulus representing mechanical properties like hardness, adhesion parameters related to texture, and energy dissipation data in micro-regions. Therefore, it is effective for evaluating physical properties related to texture and similar characteristics in extremely small areas.
- Company:一般財団法人材料科学技術振興財団 MST
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