Q. Explain the types of basic forces?

Compression: This refers to the squeezing of the test material so that it still remains as a single undivided unit but may occupy less volume. It illustrates this type of squeezing. For e.g. finger test and pressure test to measure the juiciness, firmness etc.

Cutting - This occurs when the force is applied in such a way that the test unit is divided so that the portions in the original position in relation to each other.

Shearing - This results from the application of force where the test material is separated to two or more parts, with one part sliding beyond the other part e.g. separating dough into two parts.

Tensile strength - This is the application of force away from the material rather than

towards the material, when a force is applied to pull the test material apart. There may be one force or combination of two forces, such as shear pressure.

Shear Pressure - Both shearing and compression. The food is first compressed, and then sheared for example tenderometer, chewing action of teeth etc.