Tuesday, 27 May 2025

Testing in the lab: Dough Inflation

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The Dough Inflation System enables the rheological properties of dough to be measured during biaxial stretching, which is the deformation in...
Tuesday, 20 May 2025

Understand your Texture Profile Analysis tests and analysis

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Texture Profile Analysis (TPA) is a widely used method in food science to evaluate textural properties. The test involves a double compressi...
Tuesday, 13 May 2025

Never miss a testing moment: Video capture

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Capturing texture analysis on video offers genuine benefits to manufacturers. When you are testing brittle products on your Texture Analyser...
Tuesday, 6 May 2025

Need to test according to FDA CFR21? Part 11

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Looking to ensure robust security and regulatory compliance for your testing protocols? Our Enhanced Security Module provides advanced secur...
Tuesday, 29 April 2025

Achieving excellence in poultry and egg quality

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Poultry meat has become the most produced meat globally, surpassing pork in popularity. With this rise, quality concerns like tenderness and...
Wednesday, 23 April 2025

Understanding how a Texture Analyser works – Force capacity and sensitivity

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The choice and quality of several key components used in a Texture Analyser will affect the accuracy,  precision and resolution of its measu...
Tuesday, 8 April 2025

Common pitfalls in texture measurement and how to avoid them: Troubleshooting guide

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Texture measurement is a crucial process in product development and quality control, especially in  industries like food, pharmaceuticals, a...

Texture measurement: How to optimise your sample preparation for consistent results

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In texture analysis and physical property measurement, the accuracy and reproducibility of your  results depend significantly on how well yo...