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

Tuesday, 15 January 2019

Fruit Texture: measuring firm pastes and dried fruit flakes

Firm Pastes
Texture is a very important property of fruit pastes since they are often used as fillings for energy bars and other products containing fruits.

Among all textural properties, hardness and stickiness are the most important, since they can dictate the possibility of application onto a product. Usually fruit pastes are applied by lightly heated rollers. If the paste is too hard or sticky it may not be properly applied.

Tuesday, 8 January 2019

Fruit Texture: measuring toughness and stickiness of dried fruit

Fresh fruits are in many ways ideal snacks, but suffer from difficulties in distribution and lack of universal seasonal availability.

Convenience, therefore, dictates that frequently some preparation and preservation needs to be carried out to ensure their availability throughout the year, ensure consistency of quality and even enhancement of particular attributes. 

Whilst dried fruits retain a great deal of their nutritive value they often come under criticism for texture as drying can cause considerable loss of textural integrity.