Any of the Stable Micro Systems Texture Analyser range may be used for testing the products listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of snack products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion (forward and backward), cutting/shearing.
|Tortilla/Pastry Burst Rig
Has been developed to perform
extension and elasticity
measurements on pastry and
|Crisp Fracture Support Rig
Used for Fracturability of snack
foods and potato crisps by means
of penetration using a ball probe.
|TTC Spreadability Rig
Used for the measurement of
spreadability of e.g. fats, table
spreads, peanut butter.
|Craft Knife Blade
Can be used to assess cutting
force of e.g. nuts.
|Mini Kramer/Ottawa Cell
Particularly suited to reduce the
force of bulk shearing/compression
of multi particle products.
|Pizza Tensile Rig
The tensile force and extension
to break the sample is measured
and used as indication of pizza
|Kramer Shear Cell
This rig performs a bulk
particularly useful when
trying to assess the firmness
of multiparticle products of
various shapes and sizes.
|Ice Cream Cone Strength
Assesses the structural strength
of ice cream wafer cones under compression, simulating likely
conditions of use.
|Acoustic Emission and
Allow the collection of acoustic
data during a test and the
synchronisation of force data
with video frames - of particular
interest for the testing of brittle
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: