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Objective Biscuit Measurement

Objective Biscuit Measurement. Key Instrumental Measurement Techniques. Moisture content measurement Weight, linear dimensions and bulk density measurement Colour measurement Texture analysis Three point break test Cone penetrometry. Biscuit Moisture Measurement.

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Objective Biscuit Measurement

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  1. Objective Biscuit Measurement

  2. Key Instrumental Measurement Techniques • Moisture content measurement • Weight, linear dimensions and bulk density measurement • Colour measurement • Texture analysis • Three point break test • Cone penetrometry

  3. Biscuit Moisture Measurement • Low moisture product (1-5%) • Critical aspects of Biscuit Moisture • Perceived consumer quality • Shelf life • Mechanical properties

  4. Biscuit Moisture Measurement • On Line • NIR Gauge • Off Line • NIR Gauge on ground sample • Laboratory “loss in weight” determination

  5. Biscuit Weight, Linear Dimensions and Bulk Density

  6. Measurement of Biscuit Length/Width

  7. Measurement of Biscuit Length/Width

  8. Biscuit Eccentricity Measurement Eccentricity = Length/Width (Target for Circular Biscuit = 1)

  9. Measurement of Stack Height

  10. Biscuit Colour Measurement • Use of Colour Reference Guides • Use of Reflectance Meter

  11. Calibration of Colorimeter

  12. Use of Colorimeter

  13. Instrumental Textural Evaluation

  14. Three-point Break Test

  15. Three-point Break Test

  16. Three-point Break Test

  17. Three Point Break Test - Soft Biscuit

  18. Three Point Break Test - Brittle Biscuit

  19. Conclusion • All measurements are important to ensure a consistent product. • Some are best suited to production, others to the laboratory.

  20. Station Road Centenery Hall Chipping Campden Coopers Hill Road Gloucestershire Nutfield GL55 6LD Surrey RH1 4HY Tel: +44 (0)1386 842000 Tel: +44 (0)1737 822272 Fax: +44 (0)1386 842100 Fax +44(0)1737 822747 www.campden.co.uk www.bri-advantage.com

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