The CHEESE GRATING RIG (A/GR) comprises a grating platform consisting of interchangeable grating faces and a sample block holder which acts as a sample template and, during the test, holds the sample in place.
The rig is used in conjunction with the TA.XTplus texture analyser which unusually in this case is used in a horizontal position to ensure a constant application of force onto the sample. This configuration also means that samples can be tested repeatedly over several cycles without the need for reloading.
Scientists at the University of Torino in Italy have published an extremely interesting book chapter, entitled: 'Changes in Physical and Mechanical Properties of Dehydrating Berries'.
This highlights the parameters that a texture analyser can provide, as predictors of consumer acceptability.
At the University of Torino, the researchers have been using their TA.XTplus Texture Analyser and Acoustic Envelope Detector to investigate wine grapes.
The WARBURTONS DOUGH STICKINESS SYSTEM (A/WDS500 or A/WDS1000) features a sample testing box into which dough samples (of either 500g or 1Kg) can be placed quickly and with minimum exposure of the cut surface to the atmosphere.
A retaining plate is placed on top of the dough, applying slight compression to the sample.
A narrow blade is driven through a slot in the retaining plate, to a defined distance.
Texture is an important attribute in that it affects processing and handling, influences habits, and affects shelf-life and consumer acceptance of products.
Texture analysis is the mechanical testing of food, cosmetics, pharmaceuticals, adhesives and other consumer products in order to measure their physical properties.
Because of its adaptability, texture analysis has become commonplace in many industries to measure a specific or range of characteristics or properties relating to the way a material behaves, breaks, flows, sticks, bends, etc.
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.
It’s not all about the manufacture and provision of traditional bakery products any more. No longer do bakeries stick to the common array of Danish pastries, scones, doughnuts and muffins.
Recently bakery manufacturers have started to get creative in order to gain a competitive advantage by provision of new and exciting products. Consumers constantly have the need to try new and enticing flavours and textures.
In some locations in the world they are prepared to stand in a long line in order to obtain these new merging sweet hybrid experiences.
The TORTILLA/PASTRY BURST RIG (HDP/TPB) has been developed to perform
extension and elasticity measurements on laminated pastry and tortilla
dough.
It can also provide secure and rapid location for many types of thin or
sheeted samples. The rig consists of two plates that can be bolted
together with the sample sandwiched between. The plates have holes
through their centres which expose a circular section of the sample
allowing a 1" Spherical probe to be pushed through.
Breakfast cereals and snack foods such as tortilla chips, potato crisps, corn puffs and prawn crackers have many features in common, both in their manufacturing processes and in their product characteristics.
Many of these products are made from similar types of raw materials and tend to be processed as doughs at much higher temperatures than those used for conventional baked products.
Although the final products in the breakfast cereal and snack food markets are distinctly different in their appearance, they all tend to have low residual moisture contents and similar brittle crispy textures.
