A method that simulates a process or application by subjecting a product to compression. A semi-empirical method for measuring hardness, cohesion, elasticity, adhesiveness, and chewability. It is the industry standard in the food industry for characterizing and comparing cheeses, meats, confectionery, and food gels, where it can, for example, simulate chewing through two successive compressions. Complements rotational rheology for semi-solid materials with complex textures.
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