Texture Analysis in Action: the Multiple Chip Rig

A penetration test could well be considered the most simple of all tests; as the size of the probe surface area is constant, this often means that the sample size does not need to be carefully controlled unlike compression testing.

However, when faced with a non-homogeneous product penetration is highly compromised as a smaller surface area for measurement is also more sensitive to variations in sample structure and low reproduceability and misleading data is obtained.

Results may show a wide variance between maximum and minimum forces depending on whether the probe meets with, for example, an air pocket, hard particle or internal structure variation.

Measuring snap, crackle and pop...

Once product developers have formulated a winning ‘noisy’ food product, the aim would be to ensure the consistency of this signature quality of the product during manufacture. 

Every brand knows that importance of consumer loyalty lies in the consistency of their product quality, be it flavour, appearance or texture. So the measurement of a product's acoustic signature is key to determining the gold standard product ‘noise’ for the purpose of quality control of all future batches of the product.

This post follows on from our previous blog post entitled When sound is a product's signature and provides a few application examples of the measurement of acoustic emission.

Texture Analysis in Action: the Three Point Bend Rig

Small Three Point Bend Rig testing
biscuit fracture

The THREE POINT BEND RIGS supplied by Stable Micro Systems are of two types (A/3PB & HDP/3PB).

The large Three Point Bend Rig provides a base with graduated variable support length up to 240mm and accommodates samples up to 90mm wide.

The small Three Point Bend Rig provides a variable support length up to 70mm for a sample width of up to 80mm.

Typical applications include measuring freshness (by assessment of rigidity or flexibility) of vegetables and the break strength (or brittleness) of bread sticks, biscuits and chocolate bars.

When sound is a product's signature

We’ve just finished reading a great article, ‘Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences’ by Charles Spence.

“What we hear when we bite into a food or take a sip of a drink – be it the crunch of the crisp or the fizz of the carbonation in the glass – plays an important role in our multisensory perception of flavour, not to mention in our enjoyment of the overall multisensory experience of eating or drinking".

We couldn’t agree more…

Texture Analysis in Action: the Noodle Loop Tensile Rig

The NOODLE/PASTA LOOP TENSILE RIG (A/NPLT) comprises of a unique annular sample cutter, hand press and sample mounting washers that fit to the Spaghetti/Noodle Tensile Rig.

This fixture adapts the Spaghetti/Noodle Tensile Rig for use with sheet dough samples.

The unique cutter produces an annular sample that has been designed to promote failure away from the sample mounting points.

Dairy Product Texture Measurement and Analysis

The global market for dairy products has seen steady growth over the past ten years, reaching a value of over $270 billion and expected to drive the market to a value of $371.1billion by the end of 2017. 

As consumer tastes become increasingly sophisticated, supermarkets are displaying a wider variety of dairy products in an attempt to supply consumers with the choice they desire. 

One way manufacturers can survive in this competitive environment, and retain consumer satisfaction and market share, is to invest in the quality of their existing products as well as new product development and innovation. 

Texture Analysis in Action: the Cheese Grating Rig

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.

Berry Testing for Wine

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.