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

Thursday, 30 October 2014

Texture Analysis in action: the Spaghetti Flexure Rig



Spaghetti flexure test using the TA.XTplus Texture AnalyserThe SPAGHETTI FLEXURE RIG (A/SFR) measures the compression and flexure characteristics of uncooked spaghetti, which are of interest when investigating any possible inherent weakness due to sprout damage of the durum wheat, or to incorrect drying procedures.

The test sample is located between upper and lower supports in centrally located holes. The upper support is directly connected to the loadcell and the lower support to the base of the texture analyser. Test samples of 100mm are prepared and the average force and distance to break is measured. 



Measurement of bend and fracture resistance of uncooked spaghetti
Measurement of bend and fracture
resistance of uncooked spaghetti
using the spaghetti flexure rig
Click to view application video

Attention is paid to fluctuating force before final break which would indicate weaknesses. These measurements give a good indication of the suitability of the product for packaging and transportation.
 

Some more information on this fixture

Drying is the most critical, as well as the most difficult step in pasta production. If pasta is dried too quickly, moisture gradients are created that crack, or check, the pasta.

This is considered to be driven by the difference between environmental relative humidity (ERH) and pasta RH. Checking can occur during the drying cycle, but it can also occur up to several weeks after the pasta leaves the drier. This means that the product can check after it is packaged and sold and subsequently creates a negative consumer response. A test for this would therefore be a useful monitoring procedure.

The Flexure Rig can be used to examine strands of pasta for potential checking. A compression test is performed during which attention is paid to fluctuating force before the final break which would indicate weaknesses within the sample, e.g. checking.



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 testing of pasta productsDownload a published article covering methods for the testing of pasta products

Browse our range of pasta and noodle testing solutions




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