· THICK DAIRY LIQUIDS
Thick semi-solid products with weak gelled or flowing character. These products are usually supplied in containers due to their unsupported structure. They flow if unsupported, poured, pumped, extruded or spread during handling or consumption.
o Measurement of Consistency
o Measurement of Extrudability
· CONTAINED PLASTIC & VISCOUS SOLIDS
Smooth viscous pastes with uniform structure. Self-supporting at low temperatures, becoming liquid as the temperature rises. Often supplied in container due to temperature-related softening.
o Measurement of Spreadability & Stickiness
· BLOCK (WRAPPED) SOLID DAIRY PRODUCTS
Self-supporting structures which are deformed, squashed, sheared or snapped during handling or consumption.
o Measurement of Firmness/Hardness
A measure of ripening, rind toughness, maturity, ease of slicing/ grating, shelf-life changes
o Wire Cutting
o Penetration test (of uniform products) using ball probe
o Multiple Puncture Probe (of non-uniform products)
o Measurement of Firmness/Hardness/Brittleness
A measure of elasticity, springiness and crumbliness
o Fracture Wedges
· Molten Dairy Products
o Measurement of Extensibility/Stringiness
· TEMPERATURE CONTROLLED TESTING OF DAIRY PRODUCTS
· ASSESSMENT OF DAIRY PRODUCT PACKAGING
o Tensile Grips
o Universal Peel Rig
o Sachet/Tube Extrusion Rig
Can be used to apply small
deformation to e.g. cheese to
|TTC Spreadability Rig
Used for the measurement of
spreadability of e.g. fats, table
|Forward & Backward
Used to assess the consistency or
extrudability of such products as
yoghurt, sauces, cream.
|Egg Support Rig
Used to provide stable support for
egg penetration/compression tests
with the ability to retain any
potential fluid expressed during
Used to assess firmness of block
forms of butter, margarine, cheese
with the aid of a fine wire.
Can be used in a similar manner
as a backward extrusion rig for
e.g. mayonnaise, mousse
Can be used to assess fracture/
'bite force" of hard cheeses.
|Multiple Puncture Probe
Particularly suited for the
penetration of multiple particulates
or non-uniform products to create
an averaging effect.
|Cheese Extensibility Rig*
Allows the assessment of molten
cheese by utilisation of a vessel
and fork design.
|Cheese Grating Rig*
For assessment of the suitability of cheeses for grating,
using a repeatable test cycle with the texture analyser
in horizontal orientation. Three blades are supplied.
|Multiple Extrusion Cell
For assessment of the structural
breakdown of semi-solids during
|View video||*Community Registered Design|
Compare Texture Analysers - take your choice of instrument
for universal application
with limited capacity
and testing stroke
|Speed Range||0.01 - 40mm/s||0.01 - 40mm/s||0.01 - 10mm/s|
|Maximum Data Acquisition||500pps||500pps||400pps|
|Full Library Test Availability||x||x|
|Full Flexibility of
and Data Analysis
|Ease of Use||x|
Typical measurements include: