The Film Support Rig (HDP/FSR) provides a biaxial extension approach to the measurement of burst strength of thin, film-like samples such as the increasingly popular breath strips, nori, leaf gelatine, wafer thin meats or rice paper.
The sample is supported between plates which expose a circular section of the sample allowing a spherical probe to be pushed through to perform extension and elasticity measurements. During a test, the maximum force to rupture the sample (burst strength) is recorded.
The BLISTER PACK RIG* (A/BP) There are a range of tests available which quantify the characteristics of blister packs. Perhaps the most important test is to measure the force required to remove the tablet from its blister pack. This simple imitative test, which can be quickly performed on a complete strip of tablets, enables the average extraction force as well as the maximum and minimum extraction forces to be determined.
Adhesiveness
(often referred to by consumers as ‘stickiness’) is key to perceived product
quality, performance and effectiveness.
It can be influenced by many factors,
including temperature, liner material, moisture level and repeated use. By
matching adhesive performance to functional and consumer requirements,
manufacturers can identify the ideal adhesive composition.
TheSTABLE MICRO SYSTEMS CHEN-HOSENEY DOUGH STICKINESS RIG(A/DSC) is an improved version of the widely used and acclaimed original development by Prof. Carl Hoseney and Dr. Weizhi Chen at Kansas State University.
The Stable Micro Systems version offers all the advantages of the original, but with added durability, ease of use and ease of cleaning.
From fairytales and films to cordon bleu gastronomy and industrial food production, confectionery is found at the heart of Western culture.
This love of all things sweet has not been overlooked by the commercial confectionery industry, which manufactures millions of tonnes each year. Meeting market demand, however, isn’t easy.
The BACK EXTRUSION RIG (A/BE)is comprised of a sample container which is centrally located beneath a disc plunger.
The disc plunger performs a compression test which extrudes the product up and around the edge of the disc. This test measures the consistency of viscous products, such as yoghurt, creams and sauces, processed fruit and vegetables, or moisturising creams, shampoo and hair gel products.
The market for fruit and
vegetables, especially in many industrial countries, is constantly changing and
evolving.
Every year new crops are being
offered for sale in markets and this stimulates innovation in handling methods
and studies of quality factors.
Texture is one of the most
important quality attributes affecting the acceptability of both fresh and
processed foods. Fruit and vegetable
quality is a concept based on several criteria which depend on the
objective.
Tests using the MEULLENET-OWENS RAZOR SHEAR BLADE (A/MORS†) are conducted on whole intact poultry fillets. This minimises the experimental errors attributable to sample preparations, shortens sample preparation time and leads to a simpler testing solution.
This method will thereby provide advantages over existing poultry breast meat tenderness methods as it could significantly save labour, time and expertise to implement for routine quality control.
Bread is one of the oldest foods, and holds an immense historical value. The word itself has such cultural gravitas that it is often used as a metaphor for basic, general necessities.
With snack and bread products currently dominating the top five grocery brands in the UK, and the bakery market seeing steady growth, bread clearly still holds its centuries-old position as a dominant, staple food source.
The Film Support Rig (HDP/FSR) provides a biaxial extension approach to the measurement of burst strength of thin, film-like samples such as the increasingly popular breath strips, nori, leaf gelatine, wafer thin meats or rice paper. 
