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

Thursday, 20 August 2015

Texture Analysis in Action: the Ice Cream Scoop and Ice Cream Cone Support Rig

Ice cream scoop force test using the TA.XTplus Texture Analyser Two of our test attachments have been designed specifically for use in the development of frozen confectionery.

The ICE CREAM SCOOP (A/ICS) is used to measure the scooping resistance of ice cream, and other similar samples which can be formed into a self-supporting block.

A tilt-table is mounted on to the base of the Texture Analyser and the scoop positioned onto the load cell.


Measurement of scoop force of ‘soft-scoop’ ice cream
Measurement of scoop force of
‘soft-scoop’ ice cream
A 12cm x 40cm sample is attached to the tilt-table by means of four spikes and the scoop extension distance adjusted to remove an appropriate quantity of the sample.

The force is measured as a response to the scraping action of the scoop and used as an indicator of the ease with which a consumer might remove an ice cream portion from the sample mass.









Ice cream cone integrity test using the TA.XTplus Texture Analyser The ICE CREAM CONE SUPPORT RIG (A/ICC) measures the force required to cause breakage and simulates the stress imposed when an ice cream scoop is forced into the cone.

Using the Ice Cream Cone Support Rig, cone strength is defined as the amount of force required to cause breakage, when a ball-shaped object of specified diameter and weight is pressed into the cone using a compression platen whilst the cone is supported by the rig.
Comparison of fresh and stale ice cream cones
Comparison of fresh and stale ice cream cones

The distance the ball moves and the force required to break each cone is recorded alongside brittleness (the distance at the maximum force), toughness (area to the maximum force) and crispiness (number of fracture peaks occurring during the test) which are also measured as useful textural parameters.

The rig is adjustable to accommodate varying cone diameters and supplied with two ice cream scoop simulators for use with varying cone rim diameters.
 




We can design and manufacture probes or fixtures
for the TA.XTplus texture analyser that are bespoke to your sample and its specific measurement.

Once your measurement is performed, our expertise in its graphical interpretation is unparalleled. Not only can we develop the most suitable and accurate method for the testing of your sample, but we can also prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

TA.XTplus texture analyser with bloom jar The
TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...


Watch our video about texture analysis Testing what varies in Dairy
 Dairy ProductTesting



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