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

Tuesday, 15 May 2018

Texture Analysis in Action 2: Triple Ring Cutting System

Triple Ring Cutting System
There is a range of food products which consist of small, irregular and non-uniform particulate pieces which are solid but are predominantly consumed or handled in bulk, e.g. meringues, popcorn, nut clusters, noodles.  

This range also covers very hard and brittle variable structures which fracture easily when deformed, e.g. cut, snapped, penetrated or compressed. 

The primary issue of these types of samples is that because they are usually of varying sizes or are of non-homogeneous nature comparisons are difficult. They have a high variability from piece to piece within the same batch and require a sample set to be tested.

In this instance, it is usually advised to take a certain number or certain weight of sample and perform a bulk compression or shearing test. This type of test creates an ‘averaging effect’ and gives the result of a representative number or weight of sample pieces. Whilst a Kramer Shear Cell or Ottawa Cell have been typical options to allow the testing of this type of larger sample, the drawback is often that this type of test commonly requires a high force load cell, e.g. 500kg, and therefore lends itself to a TA.HDplus application.

Bulk testing can now be performed with a Triple Ring Cutting System which allows the determination of the textural properties of small non-uniform samples in smaller quantities. The design of the test head is based around a cutting array of concentric rings which provides a large cutting surface area in a relatively small device. This enables the testing of a monolayer of sample in a 95mm diameter vessel – a suitable choice to contain the sample to an optimum depth for cutting. 

The concentric rings cut into the sample during a test (to a chosen distance above the vessel base) and force the sample to breakdown whereby the force during this procedure is gathered. The higher the maximum force and area under the curve the firmer is the sample which would be perceived by the consumer upon eating. A centralising platform ensures the test vessel can be quickly located in the ideal test position whilst a magnetic coupling of the test head allows for quick removal and replacement between tests for cleaning. 

This magnetic quick removal system is the first of its kind in texture analysis and supports the need for test procedures that have efficiency in mind. The cutting rings on the device are also removable for easy cleaning once all tests are complete.

The Triple Ring Cutting System is a Community Registered Design and is a continuation of our ever-increasing range of innovative solutions for texture analysis. 

Contact Stable Micro Systems today to discover the full range of Texture Analysis solutions.

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 testing of pasta productsDownload a published article covering methods for the testing of pasta products

Browse our range of pasta and noodle testing solutions

Watch our video about texture analysis Replicating Consumer Preferences
 Texture Analysis applications

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