Food Grips and Fixtures
The TA1 texture analyzer, combined with one of our grips and fixtures for bakery testing, is capable of testing bakery ingredients through to finished products.
The effects of ingredients from different suppliers, baking times and recipes for the finished product can be rapidly measured and captured.
Dough extensity, dough stickiness, creep/relaxation, firmness/hardness, fracturability, springiness, cutting resistance, tensile strength, hardness of breadcrumbs and puncture of thin breads, pancakes and tortillas are just a few of the test types that you can perform with our food grips and fixtures for the bakery industry.
When combining the TA1 texture analyzer with one of our Kramer-type shear cells, you obtain a greater repeatability when bulk testing a sample.
The greater repeatability will average out the variation in the product that would be measured by testing each individual piece of cereal.
Firmness, hardness, crispiness, chewiness, flexural strength and shear are just a few of the test types that you can perform with our food grips and fixtures for cereals.
Confectionary and Snacks Testing
From the hardness of boiled sweets to the extensibility of chewing gum or the fracture strength of snack foods, the TA1 texture analyzer, combined with the right grips and fixtures, is capable of testing all samples on the same machine.
Typically, penetration tests are performed to measure properties such as coating hardness, stickiness and hardness. 3-point bend tests measure the flexural strength and rigidity of chocolate bars.
Firmness, hardness, gumminess, fracturability, stickiness, springiness, flexural strength and tensile strength are just a few of the test types you can perform with our food grips and fixtures for confectionary and snacks.
Meat, Poultry and Fish Testing
Texture analysis is used to assist the investigation of meat quality predictors at the on-farm and processing stage of production.
A novel measure of meat tenderness recently developed is the rapid slice shear force test. This method has advantages over the traditional Warner-Bratzler shear test for steak as it can be done immediately post-cooking.
Toughness of cooked meat, firmness, cutting strength and rapid slice shear force are just a few of the test types you can perform when combining the TA1 texture analyzer with our food grips and fixtures for meat, poultry and fish.
Fruit and Vegetables Testing
There are many factors that affect the texture of fruit and vegetables. The time of harvest and storage conditions have an effect on the rate of softening.
Texture analysis can help determine the physical properties of fruit and vegetables, and how they change during ripening.
Firmness of whole fruits/vegetables and extrusion properties of soft fruits, peas, beans, corn and processed fruit/vegetables are just a few of the test types you can perform when combining the TA1 texture analyzer with our food grips and fixtures for fruit and vegetables.
The development and quality control of dairy products are heavily reliant on texture analysis. During the development phase, texture analysis compares the texture of new formulations to existing proven products.
Consistency, gel strength, spreadability, tensile strength, extensibility, viscosity, creep, relaxation, cutting resistance, firmness and hardness of cheese, yoghurt, butter, sauces and ice cream are just a few of the test types you can perform by combining the TA1 texture analyzer with our food grips, fixtures, jigs and probes for dairy.
Pasta, Rice and Noodles Testing
The firmness, stickiness, elasticity and bending strength define the overall texture of cooked and uncooked pasta, noodles and rice.
The breaking strength of uncooked spaghetti and lasagne sheets can be measured using the 3-point bind jig. Our unique spaghetti compression fixture measures the deflection time. This method is very effective in defining the correct cooking time.
Pasta stickiness, noodle extensibility, pasta firmness and bending strength are just a few of the test types you can perform by combining the TA1 texture analyzer with our grips and fixtures for pasta, rice and noodles.
The TA1 texture analyzer features standard test methods for the measurement of Bloom strength in accordance with GME and GMIA approved methods.
Bloom strength is measured by inserting an AOAC probe a fixed distance into the gel and recording the maximum force.