| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for objectively evaluating texture of a drink or a food. <P>SOLUTION: The method for evaluating texture of the drink or the food by using a rotational viscosimeter, includes the steps of: measuring viscosity of an object to be measured while increasing the shear rate of an object to be measured from 0 (s-1) to a terminal velocity, thereafter plotting, on a two-dimensional graph, the data which is acquired by combining a first measured viscosity (η1) at a firstly velocity lower than the terminal velocity, and a second measured velocity (η2) in the range from a velocity exceeding the first velocity and equal to the terminal velocity or less, and thereby evaluating the texture of the drink or the food. <P>COPYRIGHT: (C)2011,JPO&INPIT</p> |
