Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1166: Non-Contact Characterization of TPA-like Texture Properties of Gel-Based Soft Foods Using a Controlled Airflow–Laser System
Foods doi: 10.3390/foods15071166
Authors:
Hui Yu
Shi Yu
Meng He
Xiuying Tang

Texture characteristics are critical quality evaluation indicators for soft foods. Traditional texture profile analysis (TPA) relies on probe–sample contact and may cause irreversible structural damage, limiting its application in nondestructive or online detection. In this study, a non-contact and nondestructive Controlled Airflow–Laser Texturemeter (CAFLT) system was developed to achieve rapid multi-parameter texture characterization. The system integrates programmable airflow loading with laser displacement sensing to implement a TPA-like double-cycle loading protocol, simultaneously acquiring time–applied airflow pressure (T–AP) and time–displacement (T–D) responses. Gelatin–maltose composite gels with graded Bloom strengths (CL50–CL250) were used as model samples. Texture-related descriptors were extracted using a dual-curve feature framework and compared with traditional TPA measurements. The CAFLT system produced a double-peak response pattern resembling that of traditional TPA and showed clear monotonic trends with increasing gel strength. Hardness_CAFLT exhibited a strong correlation with the reference TPA hardness value (r = 0.97). In addition, Gumminess_CAFLT showed a positive association with traditional gumminess (r = 0.87), but should be interpreted within the CAFLT-specific loading framework. Multivariate principal coordinates analysis further demonstrated clear multivariate discrimination among samples. Additionally, the time-domain descriptor tPeak1 showed a strong power-law relationship with Bloom strength (R2=0.96), indicating enhanced sensitivity to mechanical differences under small-deformation conditions. Overall, the CAFLT system provides a feasible approach for non-contact, nondestructive, and quantitative texture evaluation of soft foods, and shows strong potential for real-time quality monitoring and intelligent food inspection.