Food texture puff device
Contactless measurement of the viscosity of foods such as yoghurt, milk, cheese and chicken
The food texture puff device has been developed by MeBios, a division of the Faculty of Biosciences Engineering of KULeuven. It has been tested on a wide range of foods such as yoghurt, milk, cheese and chicken.
The result of the air puff on the tested material is measured and analyzed. This allows for a contactless measurement of the viscosity of the tested material.