The DOUGH PREPARATION SET (A/DP) is used to measure the characteristics of biscuit dough.
The set comprises a test cell, aeration plunger and a flattening plunger.
A sample is placed in the cell, pockets of randomly distributed air are removed by the spiked aeration plunger, and an even surface is achieved by application of the flattening plunger.
A 6mm cylinder probe is used to measure the consistency of the dough.
The VOLODKEVICH BITE JAWS (HDP/VB*) fixture performs an imitative test by simulating the action of an incisor tooth biting through food.
It comprises of upper and lower jaws which are fitted to the loadcell and Heavy Duty Platform.
A sample is positioned in the lower jaw and the biting action is provided by the compressive movement of the upper jaw shearing into the test sample.
The CRISP FRACTURE SUPPORT RIG (HDP/CFS*)
This rig is used to measure the fracturability of snack foods and potato crisps (known in some countries as chips) by means of a penetration test.
It allows accurate location and quick alignment of the sample and is used with the Heavy Duty Platform.
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’....
