Development of high-quality products and processes is easier with broader, integrated knowledge of the transformations that lead to final quality. A framework for the determination of Young's modulus (as an indicator of texture) for porous media multiphase models was developed and applied to a range of thermal food processes. This framework is easily implementable in commercial software and therefore has wide usage. The development of the fundamental framework for quality prediction of food processes and their implementation in commercial software requires local temperature and moisture from the fundamental physics-based process description. Experiments were conducted to verify the change in the Young's modulus during these processes. The general framework developed makes it possible to predict the quality during different processes such as frying, baking, microwave heating and drying, starting from the same knowledge base. This can speed up product and process design, including development of novel products and processes.