Effect of storage on texture: Fruit

When a food product is stored, its texture will change in any number of ways, almost always decreasing the product’s quality. 

 

A high shelf life is useful in the eyes of the manufacturer, and understanding the processes behind food degradation in storage is key to improving this shelf life, where possible.

Texture has its roots in the structure of food, from the molecular to macroscopic levels, and understanding the changes to the food on each of these levels helps to explain the texture changes that occur during storage.

Paper and Cardboard Testing with a Texture Analyser – Part 3

Reliable Testing for Packaging and Print

Tensile Test
Example standard: ASTM D828

Tensile testing is applied to paper products for various reasons to assess strength in use; standards such as ASTM D828 cover the methods required to measure the tensile properties of paper and paperboard. Tensile tests are used for combined corrugated board but not as frequently as bending, compression and puncture.

Paper and Cardboard Testing with a Texture Analyser – Part 2

Reliable Testing for Packaging and Print 

Pin Adhesion Test
Example standard: TAPPI T821

Another factor that controls the quality of corrugated board is the strength of adhesion between the corrugating medium and its facings. This adhesion can be measured directly using a ‘pin adhesion test’, where pin adhesion is the force to separate the two components. In this test, pins are inserted between the facing and fluted medium, then attached to rigs connected to the loading arm and base. The rigs are pulled apart at constant speed until the facing is separated from the flute tips. Separation of all bond lines is not necessary. This test assesses the quality of the bond formed when the board was combined, and can be used to detect some manufacturing defects such as poor adhesive penetration and spotty adhesive application.

Paper and Cardboard Testing with a Texture Analyser – Part 1

Reliable Testing for Packaging and Print

 

Corrugated cardboard is used all over the world for strong, cheap and light recyclable packaging.

It is made up of a fluted interior sandwiched between linerboards. Variations include a linerboard on only one face, or several stacked layers. It is generally made into cardboard boxes, although occasionally used in sheet form for strengthening or insulation purposes. Most boxmakers perform a wide range of tests on their products as well as the components used to make them. Many boxes are made to certain customers’ demands, and the aim of these tests is to maximise strength (meeting the customer’s needs) while minimising costs from component materials and weight.

 

How Consumers measure Texture – from first sight to swallow

Food texture plays a significant role in how consumers experience the foods andbeverages that they consume and in their preferences. 

 

Whilst we might think that taste is the key driver, texture is actually our first, and often our lasting, impression of the food we eat and is deeply entangled within other sensory properties. According to Ingredion, texture impacts other sensory modalities, even if consumers aren’t aware of it. The overall taste experience is influenced by texture when food and beverages are consumed.

Designing the Perfect Texture and keeping track of it

Texture is playing more pronounced roles in product development and creating new and just-right textures can be a new territory for product formulators trying to ensure the best eating experience for consumers. 

We eat with our eyes, nose, tongue, and ears, so in order to gain maximum enjoyment and pleasure from our food, all of the sensory attributes must be in harmony.

Texture Analysis in Research: Formulating for an ageing population

Scientists from Poznań University of Life Sciences have been evaluating the mechanical and sensory characteristics of selected foodstuffs for senior citizens. 

The population of Poland is one of the fastest ageing communities in Europe. Consequently, it is necessary to adapt the daily diet to these consumers’ requirements. The potential producers of food for senior citizens must allow for elderly people’s possibilities to consume meals (the structural aspect) and their nutritional needs.

Texture Analysis in Research: Meat & Meat Substitute Products

Researchers from the Institute of Food Science, Technology and Nutrition, Madrid, have been investigating ethyl cellulose and beeswax oleogels as fat replacers in meat products. 

 

The effect of storage over 28 days was evaluated by measuring physiochemical, mechanical and viscoelastic properties of both oleogels before and after storage. They used their TA.XTplus Texture Analyser to perform penetration tests. 

 

Ethyl cellulose produced more deformable and cohesive gels with greater time- and temperature- stability than their beeswax counterparts which resulted in rigid and brittle gels. Their oxidative stability, mechanical and rheological properties were very stable during the chilled storage period, suggesting that both organogels could be stored up to 15 days prior to use without significant change in their composition or technological properties. Read more