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Force Distance Devices Texture Analyzers

Force Distance Devices Texture Analyzers. Lab Instruments. A variety of lab instruments exist that carefully control distance and measure force while probing a food sample These instruments can be fitted with a wide variety of probes and fixtures. Gardco LFRA Texture Analyzer.

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Force Distance Devices Texture Analyzers

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  1. Force Distance DevicesTexture Analyzers

  2. Lab Instruments • A variety of lab instruments exist that carefully control distance and measure force while probing a food sample • These instruments can be fitted with a wide variety of probes and fixtures

  3. Gardco LFRA Texture Analyzer

  4. Stable Micro Systems TA XT2, TA XHD

  5. Instron Corporation

  6. Typically, these devices measure force as the probe is lowered or raised

  7. Compression Tests • A flat probe is lowered on the sample • Sample is contained within area of probe • Measure maximum force, force to break or work (sometimes distance) to break used as measure of firmness or hardness • Examples: carrot cylinders, cake, gels, rice, bread rolls

  8. Maximum force at compression, or break point Force Distance

  9. Work is area under the curve Force Distance

  10. Penetrometer Probes • Smaller cylinder is pushed into sample • Maximum force to reach specified distance; force at yield point; mean plateau force • Apples, cookies, bread, caramel, cherries, fish, fondant, gels, ice cream, peppers, surimi • Probe may be cylinder, cone, or ball

  11. Ball Probes Magness Taylor Probes

  12. Cone Penetrometer Probes

  13. Snapping Tests • Measure force required to snap a rigid food sample • Knife edge lowered to a thin food across a bending platform • Bending force generated until material snaps • Biscuits, cookies, carrot,chewing gum, crackers, dry lasagne, pretzels • Used with snack chips, thin crisp items

  14. Snapping force Force Distance

  15. Extrusion Tests • Force applied to sample until it flows through slots, holes, or annular spaces • Maximum force to extrude product is measure of firmness or tenderness • FMC Pea Tenderometer • Viscous materials including some gels, fats, peas, catsup

  16. Back Extrusion

  17. For peas •  A-B: peas deformed and packed more tightly •  B : peas packed solid; liquid begins to be expressed and fill spaces •  B-C: force increases as juice is expressed • C-D: peas rupture and flow through annulus

  18. Forward extrusion forces material through a hole

  19. Forward Extrusion Back Extrusion

  20. Extrusion force inversely related to width of annulus

  21. Larger annulus causes higher force, but more erratic

  22. Back extrusion • Peas,mayonnaise, rice pudding, syrup, yoghurt • Forward extrusion: • Baking fats,ketchup

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