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

Thursday, 25 September 2014

Texture Analysis in action: the Crisp Fracture Support Rig

Crisp/chip fracture test using the TA.XTplus Texture AnalyserThe CRISP FRACTURE SUPPORT RIG (HDP/CFS*)

This rig is used to measure the fracturability of snack foods and potato crisps (known in some countries as chips) by means of a penetration test.

It allows accurate location and quick alignment of the sample and is used with the Heavy Duty Platform.

Measurement of fracturability of a tortilla chip using the Crisp Fracture Support Rig
Measurement of fracturability of a tortilla chip
using the Crisp Fracture Support Rig
Click to view application video 
A 0.25" diameter spherical probe moves down onto a sample, which is centrally located over a circular support, up to the point of fracture. 

Normally a batch of 12 crisps is individually tested and the averages of the 12 maximum peak force and distance at break/fracture values are calculated to give a measure of fracturability.

*Attachments with code prefix HDP/ must be used in conjunction with HDP/90 Heavy Duty Platform.   

Papers that use this fixture on a TA.XTplus Texture Analyser have been published, some examples of which are listed below: 

DE LA TORRE, M., BARRON, M. E., RIAZ, M. N. & ROONEY, L. W. (2003). The properties of baked and fried tortilla chips fortified with mechanically-expelled soy flour. Poster presented at AACC Meeting, Portland USA, 28th Sept - 2nd Oct 2003.

FAN, L. P., ZHANG, M., XIAO, G. N., SUN, J. C. & TAO, Q. (2005). The optimisation of vacuum frying to dehydrate carrot chips. International Journal of Food Science and Technology, 40, 911-919.

LEFORT, J. F., DURANCE, T. D., & UPADHYAYA, M. K. (2003). Effects of tuber storage and cultivar on the quality of vacuum microwave-dried potato chips. Journal of Food Science, 68 (2), 690-696.

SALVADOR, A., VARELA, P., SANZ, T. & FISZMAN, S. M. (2009). Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis. LWT - Food Science and Technology, 42, 763-767.

XU, S. & KERR, W. (2012). Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying. Food Science and Technology, 48 (1), 96-101.

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...

Acoustic testing video Download a published article on methods measuring sound of brittle products

Snack product testing solutions

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