The MINIATURE KRAMER SHEAR/OTTAWA CELL (HDP/MK05* or HDP/MKS*) is particularly suited to reduce the force of bulk shearing/compression of multi particle products or non-uniform products.
It attaches to the HDP/90 Heavy Duty Platform. A 5-bladed head or compression platen can be attached to the arm of the texture analyser depending upon whether a shearing or bulk compression/extrusion test is required.
Two versions of the KRAMER SHEAR CELL (HDP/KS10 and HDP/KS5) are available.
The 10-bladed HDP/KS10 must be used with a 50Kg loadcell or greater.
The 5-bladed HDP/KS5 can be used with a 25Kg or 30Kg loadcell for soft products, but a 50Kg loadcell or greater is recommended.
Easy locating adapters ensure fast blade removal for cleaning and replacement or further testing. Cells have perspex front panels for precise positioning of the blades close to the sample, and easy removal for cell cleaning.
The cell is used for analysing multi-particle products such as cereals and pickles in sauce together with fruit and vegetables. This test applies a combination of compression, shearing and extrusion.
*Attachments with code prefix HDP/ must be used in conjunction with HDP/90 Heavy Duty Platform.
The SPAGHETTI FLEXURE RIG (A/SFR) measures the compression and flexure characteristics of uncooked spaghetti, which are of interest when investigating any possible inherent weakness due to sprout damage of the durum wheat, or to incorrect drying procedures.
The test sample is located between upper and lower supports in centrally located holes. The upper support is directly connected to the loadcell and the lower support to the base of the texture analyser. Test samples of 100mm are prepared and the average force and distance to break is measured.
Nestlé has followed in the footsteps of Mondelez and developed its own non-melting (or temperature tolerant) chocolate especially suited to emerging markets with hot climates.
Conventionally manufactured chocolate consists of sugars, cocoa solids and protein (usually from milk) homogeneously dispersed in fats and fatty substances originating from cocoa butter. Chocolate analogues contain other vegetable fats in partial/total replacement of the cocoa butter fat. Often the continuous fat phase also contains dairy fat.
Cocoa butter typically starts to soften at about 28°C, with consequent loss of the mechanical strength of the chocolate. This means that at the high ambient temperatures frequently encountered in tropical countries, chocolate becomes sticky or even runny. It tends to stick to the wrapper and fall apart when the wrapper is removed, leaving a semi-liquid mass that can often only be eaten with a spoon if cleanliness is desired.
The METERED DOSE INHALER or MDI (A/IS) delivers a precise, reproducible dose of drug accurately to the deep lung.
It is also well accepted by patients who depend on MDI’s in their treatment and therefore it is essential to constantly improve this technology. Patients need to rely on their inhaler to provide them with the required medication which is often at a crucial time when physical strength may be very low.
The metering valve, whose performance is assessed with this test, is a critical component of a finished metered-dose inhaler.
The CRAFT KNIFE ADAPTER (A/CKB) accommodates a standard 50mm wide craft blade and enables precision cutting of samples.
Hard products can be cut whilst providing a ‘disposable’ blade option if blade blunting is of concern. The blade thickness (0.6mm) enables precision cutting of very small samples (e.g. nuts, seeds) or shearing without compression of very soft or brittle samples (e.g. laminated pastry), or tablets, pastilles and many industrial products.
A high density polythene cutting block and 10 spare blades are provided.
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.
