How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Thursday, 27 November 2014

Texture Analysis in action: the Cheese Extensibility Rig



Cheese extensibility test using the TA.XTplus Texture AnalyserThe CHEESE EXTENSIBILITY RIG (A/CE or A/CEA†) consists of a heat resistant vessel and double-sided fork probe. 

The vessel and fork assembly is filled with a known weight of cheese and microwaved (A/CE) or oven cooked (A/CEA) until the cheese is molten. 

A sample retaining insert is added to the vessel and the vessel/fork assembly slides into the fixture base, which is securely fastened to the Texture Analyser. The fork is connected to the load cell via a rapid locating adapter.
 

Tuesday, 25 November 2014

Tips and tricks for successful adhesion testing

Sticky soleThe most frequently used test procedure for measuring the range of adhesive properties in foods is the probe test.  

In this test, a probe applies a force over the sample for a chosen period of time to achieve a good bond between the two surfaces before it is withdrawn until the sample completely separates (failure). 

A vessel and disc as used in a back extrusion test are also suitable; however the disc would be employed to test the surface of the material rather than venture into the sample. 

One thing is clear, however; for successful adhesion testing the sample needs to be held down in order to measure the force to separate the sample from the probe. If the whole sample is lifted up of the end of the probe when it attempts to withdraw, the force that is measured will be the weight of the sample. 

Back Extrusion


In the case of samples that are not self-supporting this is usually solved by simply testing a small quantity or ensuring the vessel in which the sample is contained is not lifted by holding it.