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

Tuesday 30 August 2022

Measuring Quality Parameters in the Poultry and Egg Industry – Processed Chicken Products

Crunchiness: Incisor Blade or Multiple Puncture Probe 

Batter produces a crisp, golden, flavourful crust. The primary factor in sensory acceptance of batter is crispness, a property manifested as a tendency to yield suddenly with a characteristic sound when subjected to an applied force. Consequently, when crisp products such as battered chicken are tested using a Texture Analyser, their force-time curves display characteristic peaks and drops in force ranging from large and few peaks for a very crunchy product to small and many for a product with more delicate crispness. Wherever the product’s crispness lies within this range, the force-time curve is jagged with multiple peaks when tested in bulk.