Texture Analysis in Action 2: Ring Pull Rig

The Ring Pull Rig was developed to allow manufacturers of food tins and beverage cans to measure the force needed to lift the ring pull and open the container. 

This relatively new development could signal the end of consumer frustration with trying to open metal packaging that is too stiff, or where the ring pull detaches from the lid. 

Understanding and quantifying the force needed to use a ring pull is vital for both packaging manufacturers and their customers to ensure safety, functionality and consumer experience.

Texture Analysis in Action: Safety Screen

For the only Texture Analyser with safety in mind.

A protective screen is sometimes a necessary accessory to protect the operator in the event of sample fragments leaving the test area during a test. 

A Safety Screen is now available for operator protection from such fragments or violent failures of specimens such as hard and brittle materials that may shatter or create projectiles upon failure. In addition, there are instruments used by multiple and/or unskilled operators that may prefer the installation of such a screen for an extra degree of operator safety. 

Texture Analysis in Action 2: Triple Ring Cutting System

There is a range of food products which consist of small, irregular and non-uniform particulate pieces which are solid but are predominantly consumed or handled in bulk, e.g. meringues, popcorn, nut clusters, noodles.  

This range also covers very hard and brittle variable structures which fracture easily when deformed, e.g. cut, snapped, penetrated or compressed. 

The primary issue of these types of samples is that because they are usually of varying sizes or are of non-homogeneous nature comparisons are difficult. They have a high variability from piece to piece within the same batch and require a sample set to be tested.

Texture Analysis in Action: Probe Converters & Adapters

Quick twist probe converter

For texture analyser users who are looking for ways to increase their sample testing throughput and improve the convenience of probe attachment to their texture analyser, we have two innovative options.  

Users can now choose to have a converter fitted to their probes to allow for quick removal and replacement between tests. 

Either ‘magnetic’ or ‘quick-twist’ probe converters are available, in batches of 5. These quick probe removal and replacement options are the first of their kind in texture analysis and support the requirement for test procedures that have efficiency and/or convenience in mind. 

Texture Analysis in Action 2: The Asian Noodle Rig

Extensive work has been carried out at the Wheat Marketing Center in Oregon, USA, by Gary Hou and his team.  

They use a particular type of perspex blade on their TA.XTplus Texture Analyser to measure noodle firmness; this has now become internationally popular and therefore has been included in the Stable Micro Systems probe and fixture range.

The rig can be seen in use here in a video of Noodle firmness testing...

It presents the method for noodle sample preparation of dry and cooked noodles and its testing using the TA.XT2/TA.XTplus Texture Analyser. This method is currently under consideration by the Asian Product Technical Committee of AACC International.  

 

The Effect of Storage on Food Texture

The effect of storage on the textural properties of foodstuffs is very diverse and varies with the product type and storage conditions.

Shelf-life studies are often used to test the emulsion stability of salad dressing and the staling properties of baked goods, as well as the integrity of packaging films, to cite a few examples. For some products, such as meat, controlled storage has a beneficial (tenderising) effect. For others, such as fruit that is picked mature but unripe, storage develops proper (softer) texture followed by its deterioration.

For still others, storage is always detrimental, but the rate of deterioration varies from very rapid (e.g. bread) to very slow (e.g. butter). With ripened cheeses, storage is part of processing that develops proper flavour and texture.

An Indian Banquet with Perfect Texture

Indian food is rich, creamy and spicy, with comforting sauces and side dishes of interesting and varied texture.

A consumer acts almost like a Texture Analyser while they are eating a meal. They are constantly sensing force and breaking points with their hands while they tear food and even more so inside their mouths while they bite, crunch and chew. To ensure they have a satisfying experience, it is important to make sure these forces are all at the optimum level.

Global Baking Ingredients Market to Grow – get ready to perfect your texture

According to MarketReportsWorld.com, analysts forecast the Global Baking Ingredients Market to Grow at 5.68% CAGR during the Period 2017-2021.

With growth potential comes the need to secure the quality of your product to ensure that customers will continue to purchase your products over your competitors. If you don’t have any quantitative quality control in place already perhaps it’s time to understand how it would work for you.