The LIGHT KNIFE BLADE (A/LKB) is one of several fixtures specifically designed for cutting tests.
It consists of a small perspex blade with a fitting that locates directly into the loadcell, and is used for small samples which require limited force to cut or break, such as pasta and noodles.
The sample can be placed either on the HDP/90 Heavy Duty Platform, or directly on the base of the Texture Analyser.
This blade is an ideal alternative to the Knife Edge blade, which is included in the Blade set.
The PIZZA TENSILE RIG (A/PT) is comprised of two four-pronged components.
The upper component fits directly to the loadcell and the lower to the base of the texture analyser. The rectangular shaped test sample is positioned on the attachments using the prongs.
The tensile force and extension to break the sample is measured and used as an indication of pizza toughness.
'A new polymer generation offering truly multifunctional performance' is an article published by BASF in Germany.
After decades of development and improvement of hair styling polymers there is still room for improvement. Many generations of polymers have been developed over the years, starting from the first synthetic styling polymer – Polyvinylpyrrolidone (PVP) – in the 1950s, based upon a patent from W. Reppe.
Today’s styling formulations are further optimised by the use of polymer combinations. This is especially true for styling gel and wax formulations.
The ADHESIVE LOOP TEST (A/LTS) provides a means of assessing probably the most important and yet the hardest to measure property of pressure sensitive materials, the tack.
The test performs a loop tape method according to FINAT method no. 9. This allows the end user to compare the “initial grab” or “application tack” of different laminates and can be extremely useful to those working with automatic labelling equipment where this property is of particular importance.
So you’re in the field of Food Texture Analysis? As
a consumer, you’ll already appreciate that texture is a major determinant of
food acceptance.
You’ll no doubt want to keep up with the latest academic publications and scientific references in the field.
Let me present the top 5 journals in our library that will help you remain a ‘Texture Expert’....
The BREAD V SQUEEZE RIG (A/BSR†) enables testing of the softness and springiness of both packaged and unpackaged loaves, thereby giving a good indication of freshness.
A common way to test the softness of a loaf is by squeezing it between the thumb and fingers, creating a ‘V’ shape with the hand. The rig imitates this process and allows repeatable, scientific analysis of the freshness and appeal of bread.
The TTC SPREADABILITY RIG (HDP/SR*) measures the ease with which a product, such as margarine and table spread, or wax, can be applied in a thin, even layer.
It comprises of a male 90° cone probe and five precisely matched female perspex cone shaped product holders.
The material is either deposited and allowed to set up in the lower cone holders in advance of testing, or is filled with a spatula and then the surface levelled. The sample holders can be stored in frozen, refrigerated or ambient environments before testing of the sample.
A CONVENIENT CONUNDRUM
Convenience is a key driver in the purchasing decision of today’s consumers. As they become increasingly time-poor, there is a surge in demand for easy-to-prepare foods.
This is reflected in the success of the ready meals market which has flourished throughout Europe, even in countries where the home-cooked family meal has long been traditional. Benefitting, in particular, from the growth of the ready meals sector is the meat industry.
In their quest for convenience, consumers are disinclined to compromise on food quality, which leaves manufacturers with the difficult task of balancing the two. Products must be reminiscent of ‘home cooking’, while being quick and easy to prepare. Although taste is a big concern, a product’s texture and mouthfeel is equally important to the consumer’s overall enjoyment. Undesirable texture can significantly reduce the appeal of ready meal foods, resulting in poor sales.
