This book is a foundation for the understanding of the measurement of the texture of agricultural products and food. It simplifies the theoretical knowledge of the texture of the specimen, which consists of the relationship between texture and quality of food and related mechanical models. The destructive and emerging non-destructive texture measurement technique with the example of their application on agricultural products and food is demonstrated. The book explores how the texture is perceived by men and their evaluation of the sensory quality of food, factors affecting its texture, and methods for the improvement of the texture quality of certain foods. The agricultural and food industries measuring method for the texture of raw material and food product and their quality control and assurance was studied and included in this book.
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