The OTTAWA CELL (A/OTC) is comprised of a square section test cell and loose fitting plunger. Test samples, which include fruit, vegetables and pulses, are extruded through an extrusion plate located in the base of the cell.
Extrusion plates feature holes, wire, blades or bars, to suit the sample and are supplied separately.
A watertight base and liquid catchment tray expands the range of products which may be tested using this attachment, such as ‘bowl life’ assessment of breakfast cereals.
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| Measurement of hardness and crispness of breakfast cereal flakes using an Ottawa Cell |
OTTAWA CELL ACCESSORIES
Extrusion Plates:
- 3mm ø bars: A/BAR
- Thin blades: A/TBL
- Wide blades: A/WBL
- Wire blades: A/WIR
- Holes: A/HOL
Product Catchment Drawer: A/CAT
Watertight Base: A/BWB
Liquid Catchment Tray: A/CAT
Circular Insert & Plunger: A/CIP
Square Insert & Plunger: A/SIP
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!
To discuss your specific test requirements click here...
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