• Bakery

    Bakery

    The rheological properties of a piece of dough, which govern how it will respond to machining steps in the process, will be determined almost entirely during the early steps of the process.
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  • Cereals

    Cereals

    CEREAL PRODUCTS

    TESTING ATTACHMENTS FOR CEREAL PRODUCTS 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 cereal products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion (forward and backward), cutting/shearing.
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  • Confectionary Product

    Confectionary Product

    Ø TESTING HOMOGENEOUS SEMI-SOLIDS (For example: Syrups, Caramel, Fondants and Fillings, Chocolate Spread, Icings, Glazes) Measuring Consistency and Cohesiveness Measuring Surface Stickiness, Deposit Tailing/Shortness and Stringiness
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  • Dairy Products

    Dairy Products

    · 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.
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  • Fruit and Vegetable Products

    Fruit and Vegetable Products

    · MEASURING FIRMNESS/RIPENESS: Fresh Fruit Ripeness · ASSESSING SKIN STRENGTH AND FLESH FIRMNESS OF WHOLE FRUITS
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  • Fish Product

    Fish Product

    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 fish products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion (forward and backward), cutting/shearing.
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  • Meat Products

    Meat Products

    · STANDARD MEAT TESTING METHODS & ANALYSIS TECHNIQUES o The “Standard” approach o The Basis of Test Method Design o Meat Products – Reformed Products: Sausage Shearing using Warner-Bratzler
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  • Pasta and Rice

    Pasta and Rice

    · UNCOOKED PRODUCT QUALITY o Breaking strength of dry pasta o Flexure testing of dry pasta
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  • Snack Products

    Snack Products

    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.
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  • Food Packaging

    Food Packaging

    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 food packaging. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion (forward and backward), cutting/shearing.
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  • Petfood and Animal Feed

    Petfood and Animal Feed

    Stable Micro Systems offers a wide range of specialist solutions for testing products in the petfood market. Examples of some of the tests available are described in this document.
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  • Gels and Films

    Gels and Films

    Any of the texture analyser range can be used for the product tests listed below. A selection of special attachments and typical measurements which are commonly used in this application area are shown above. However, this does not show the complete range of attachments available for the testing of gels and films. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.
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  • D/R Dough Inflation System

    D/R Dough Inflation System

    The D/R Dough Inflation System measures dough extensional rheology under conditions of strain similar to those of baking expansion. This is achieved by inflating a sheet of dough by volume displacement of air using a piston driven by a Stable Micro Systems TA.XTplus Texture Analyser. Pressure during inflation is measured by a pressure transducer and the volume of the inflating dough sheet is calculated from the displacement of the piston.
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  • Powder Flow Analyser

    Powder Flow Analyser

    Stable Micro Systems Ltd. use the test frame and vertical drive system provided by a universal Texture Analyser, and add the rotational drive and software functionality to form the Powder Flow Analyser - an accurate and reliable method of measuring the flow characteristics of powders.
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Principle
  • Stable Micro Systems
  • Rudolph Research Analytical
  • Novasina
  • 3NH Colorimeter
  • CENTEC
  • Triowin