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Stable Micro Systems
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Innovation, Education & Application Experts in the field of Texture Analysis
Innovation, Education & Application Experts in the field of Texture Analysis

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The Measurement of Hysteresis using a Texture Analyser
Hysteresis
in the context of deforming a material is the loss of energy in the
form of heat when a sample is loaded then unloaded.   This
occurs due to internal friction, and so the effect is larger for a
material such as rubber, which requires the move...
The Measurement of Hysteresis using a Texture Analyser
The Measurement of Hysteresis using a Texture Analyser
textureanalysisprofessionals.blogspot.com
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We'll be in London at the end of this week for the AACCI Annual Meeting, where we will be showing off the universal application of the Texture Analyser for bakery products, along with the VolScan Profiler for non-contact volume measurement. Read more:
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Scientists from University Hospitals Jena (Germany) have been researching antimicrobial photodynamic active biomaterials for periodontal regeneration. These materials can have insufficient mechanical and antimicrobial properties or are difficult to apply under clinical conditions. The aim of the present study was to develop a polymeric bone grafting material of suitable physical appearance and antimicrobial photodynamic activity. The researchers used their TA.XT2i to perform three point bend tests of the samples under controlled temperature and humidity. The materials in question showed excellent mechanical and cytocompatible properties. Read more: https://buff.ly/2IIMH2V
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Texture Analysis in Action Revisited: The Fracture Wedge Set (A/WEG) comprises of upper and lower wedges each with a cutting angle of 30° and 30mm width. The lower wedge is fixed directly to the base of the Texture Analyser and the upper wedge is connected directly to the loadcell. Typical test samples include cheese and vegetables which are held on the lower wedge and the force to fracture is measured. The maximum sample width is limited to 30mm. Read our blog post:
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The New Mini Stickiness System: Stickiness is a difficult attribute to measure. The Warburtons Dough Stickiness Rig has proven very popular as a means of testing the stickiness of dough samples. The Warburtons Rig has two sizes which suit the size of the dough pieces (500g and 1000g) that come off the production line which is the reason for its current dimensions. However, we have been asked for a similar means of testing smaller samples which may also accommodate samples other than dough. The Mini Stickiness System provides a similar means of testing and is located on the Heavy Duty Platform (which will be required to use this new fixture). To measure adhesive properties it is imperative to have a clean separation at the probe‐material interface. The fixture consists of a sample testing box into which samples can be placed quickly and a retaining plate is placed on top of the sample, applying slight compression to the sample. A narrow blade is driven through a slot in the retaining plate, to a defined distance. This action provides operators with an accurate assessment of the compression peak and compression area of the sample, indicators of its consistency (firmness / softness). As the blade is withdrawn upwards, Stable Micro Systems’ advanced software, Exponent, calculates the adhesion peak and adhesion area. For more information, please email sales@stablemicrosystems.com
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Compression Testing using a Texture Analyser – Calculating Fundamental Parameters
Compression testing involves a self-supporting sample being compressed under a flat probe large enough to cover the whole sample.  The loading arm (attached to the probe) moves down at a constant speed to deform the sample...
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Food texture is defined by Bourne as the properties of a food that are that group of physical characteristics arising from the structural elements of the food, primarily sensed by the feeling of touch, related to the deformation, disintegration, and flow of the food under a force, and measured objectively by functions of mass, time, and distance. Elsevier have put together a nice round-up of scientific articles that give food texture an overview: https://buff.ly/2Rk4Jwy
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Researchers from the ICAR-Indian Agricultural Research Institute, New Delhi, have been investigating the improvement of the shelf life of fresh-cut 'Royal Delicious' apple with edible coatings and anti-browning agents. In recent years, there has been an increasing market demand for fresh-cut fruits and vegetables due to their fresh-like character, convenience and better nutritional value. The development of fresh-cut or minimally processed fruits involves unit operations such as grading, washing, sorting, peeling, slicing, chopping and packaging that result in quality deterioration manifested by cut-surface browning, moisture loss and softening. The colour of fresh-cut produce including apple wedges is an important quality attribute. Browning tends to make the apple wedges aesthetically unattractive. The objective of this study was to monitor overall quality and to extend the shelf life of fresh-cut apple wedges. The researchers used their TA.XT2i to measure the firmness of apples using a penetration test and found that the firmness of the uncoated apple wedges declined more rapidly than the coated ones during storage. The results showed that carboxymethyl cellulose and aloe vera coating in combination with anti-browning agents improved the quality of stored apple wedges. Read more: https://buff.ly/2NjukSO
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Texture Analysis in Action Revisited: The Forward Extrusion Cell (HDP/FE*) measures the compression force required for a piston disc to extrude a product through a standard size outlet in the base of the sample container. This can accommodate base discs with outlet diameters of 3,5,7 or 10mm diameter, their selection depending upon the consistency of the sample. The complete sample container is located into a centralising insert fitted into the Heavy Duty Platform and a piston disc is attached to the loadcell using a probe adapter. Read our blog post:
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If you're looking for a means of measuring the compressibility of powders on your Texture Analyser, let us present the Powder Compaction Probe which adapts the Powder Flow Analyser, enabling the application of increasing levels of compressive force with a piston to a conditioned powder and measuring the change in volume as a function of the applied load. Along with the measurement of Compressibility and Bulk Density, additional parameters can also be measured within this test: Stiffness, Relaxation and Elastic Modulus with the use of a Split Vessel. Request an article which summarises all of the tests available for powder assessment: https://buff.ly/2Jyjisl
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