How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Thursday, 7 August 2014

Texture Analysis in action: the Fracture Wedge Set



Fracture test on cheese using the TA.XTplus Texture AnalyserThe FRACTURE WEDGE SET (A/WEG) comprises of upper and lower wedges each with a cutting angle of 30° and 30mm width. 

The lower wedge is fixed directly to the base of the Texture Analyser and the upper wedge is connected directly to the loadcell. 

Typical examples include cheese and vegetables which are held on the lower wedge and the force to fracture is measured. The maximum sample width is limited to 30mm.


Comparison of fracture characteristics of three varieties of cheese
Comparison of fracture characteristics of 
three varieties of cheese
Click to view application video 
  
Papers that use this fixture on a TA.XTplus Texture Analyser have been published, some examples of which are listed below: 

CASTRO-PRADA, E. M., LUYTEN, H., LICHTENDONK, W., HAMER, R. J. & VAN VLIET, T. (2007). An improved instrumental characterisation of mechanical and acoustic properties of crispy cellular solid food. Journal of Texture Studies, 38, 698-724.

CASTRO-PRADA, E., MEINDERS, M., PRIMO-MARTIN, C., HAMER, R. & VILET, T. (2012). Why coarse toasted rusk rolls are crispier than fine ones. Journal of Texture Studies, 43 (6), 421-437.

DE PILLI, T., CARBONE, B. F., FIORE, A. G. & SEVERINI, C. (2006). Effect of some emulsifiers on the structure of extrudates with high fat content. Journal of Food Engineering, In Press.

DE PILLI, T., SEVERINI, C., BAIANO, A., DEROSSI, A., ARHALIASS, A. & LEGRAND, J. (2005). Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study. Journal of Food Engineering, 70, 109-116.

LUYTEN, H. & VAN VLIET, T. (2006). Acoustic emission, fracture behaviour and morphology of dry crisp foods: A discussion article. Journal of Texture Studies, 37, 221-240.

PINZON, A.M., CASTILLO, B., LONDONO, M.T., (2013). Characterization of the mechanical properties of chives (Allium schoenoprasum L.). Agronomía Colombiana, 31(1), 83-88.

PRIMO-MARTIN, C., SOZER, N., HAMER, R. J. & VAN VLIET, T. (2009). Effect of water activity on fracture and acoustic characteristics of a crust model. Journal of Food Engineering, 90 (2), 277-284.

PRIMO-MARTIN, C., DE BEUKELAER, H., HAMER, R. J. & VAN VLIET, T. (2008). Fracture behaviour of bread crust: Effect of ingredient modification. Journal of Cereal Science, 48 (3), 604-612.

VAN DER BILT, A., POCZTARUK, R. D. L. & ABBINK, H. (2010). Skull vibration during chewing of crispy food. Journal of Texture Studies, 41, 774-788



We can design and manufacture probes or fixtures for the TA.XTplus texture analyser that are bespoke to your sample and its specific measurement.


Once your measurement is performed, our expertise in its graphical interpretation is unparalleled. Not only can we develop the most suitable and accurate method for the testing of your sample, but we can also prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.


For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

TA.XTplus texture analyser with bloom jar The
TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...

Watch our video about texture analysis Replicating Consumer Preferences
 Texture Analysis applications




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