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Gr 12D
Testing of products
Texture analysers are electronical testing
machines that use a force sensor to record
the force necessary in order to penetrate
into a sample. This is used to determine the
fragility, hardness, elasticity, adhesiveness,
and chewability of foods such as chocolate
and toffees. Bite firmness tests using Warner-Bratzler
shear cell and Ottawa cell
Bite behaviour tests use equipment that
simulates the bite into foods and thus
provides information about the bite behaviour as well as the crispiness and firmness
of biscuits.
References:
Butlin, Chris. Salters Horners advanced physics: AS level: Student book. Vol. 1,
Heinemann, 2000.
DLG-Expert report, Instrumental sensory testing in the food industry Part 2:
Mechanical texture analysis of foods, 2015.