Texture Analysis in action: the Volodkevich Bite Jaws

The VOLODKEVICH BITE JAWS (HDP/VB*) fixture performs an imitative test by simulating the action of an incisor tooth biting through food. 

It comprises of upper and lower jaws which are fitted to the loadcell and Heavy Duty Platform.

A sample is positioned in the lower jaw and the biting action is provided by the compressive movement of the upper jaw shearing into the test sample.
 

Measurement of sweetcorn firmness using 
the Volodkevich Bite Jaws

 

This fixture was developed several decades ago to assess the toughness and tenderness of meat and the fibrousness of fruit and vegetables such as rhubarb, asparagus and celery. 

There are a couple of limitations to this fixture:
• Due to its size, the Volodkevich Bite Jaws fixture has a limited sample cross-section of 1cm2, which narrows its application. 

• Samples need to be supported by the fingers until the upper jaw comes into contact with the sample.

*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: 

AZEREDO, H. M. C., BRITO, E. S, MOREIRA, G. E. G., FARIAS, V. L. & BRUNO, L. M. (2006). Effect of drying and storage time on the physico-chemical properties of mango leathers. International Journal of Food Science and Technology, 41, 635-638.
CHARLES, A. L., HUANG, T. C., LAI, P. Y., CHEN, C. C., LEE, P. P. & CHANG, Y. H. (2007). Study of wheat flour-cassava starch composite mix and the function of cassava mucilage in Chinese noodles. Food Hydrocolloids, 21, 368-378.
DOLORES ALVAREZ, M., JOSE MORILLO, M., CANET, W. (2000). Characterisation of the frying process of fresh blanched potato strips using response surface methodology. European Food Research Technology, 211 (5), 326-335.
HANSEN, S., HANSEN, T., AASLYNG, M. D. & BYRNE, D. V. (2004). Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi. Meat Science, 68 (4), 611-629.
KATAGIRI, M. & KITABATAKE, N. (2009). Rheological properties of somen noodles - a traditional Japanese wheat product. Journal of Food Science, 75 (1), 51-58.
KNIGHT, N., ROBERTS, G. & SHELTON, D. (2001). The thermal stability of Quorn pieces. International Journal of Food Science and Technology, 36, 47-52.
LI, W. & ZHANG, M. (2007). Effect of three-stage hypobaric storage on cell wall components, texture and cell structure of green asparagus. Journal of Food Engineering, 78 (1), 340-344.
OLIVERA, D. & SALVADORI, V. (2011). Instrumental and sensory evaluation of cooked pasta during frozen storage. International Journal of Food Science and Technology, 46 (7), 1445-1454.
VARELA, P., SALVADOR, A., HERNANDO, I., PEREZ-MUNUERA, I., QUILES, A., LLUCH, M. A. A. & FISZMAN, S. M. (2007). Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects. International Journal of Food Science & Technology, 42, 1052-1058.
VARELA, P., SALVADOR, A. & FISZMAN, S. (2007). Changes in apple tissue with storage time: Rheological, textural and microstructural analyses. Journal of Food Engineering, 78, 622-629.
VARELA, P. SALVADOR, A. & FISZMAN, S. (2009). On the assessment of fracture in brittle foods II. Biting or chewing?. Food Research International, 42 (10), 1468-1474.
 

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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.

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!

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