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Cutting Blade for Pasta Noodles, Tagliatelle, Spaghetti Test

Hoja de Corte Pastas Cocinadas

Available markets: Worldwide

  • This device is used to make cuts in Pasta Noodle Pasta – Tagliatelle – Spaghetti

    The cutting blade is designed according to the AACC 16-50 test.

    It consists of a cutting blade manufactured in Perspex with a sharp 1 mm lower edge fitted to the upper test jaw.

    The samples of noodles or noodles are prepared using the constant cooking and temperature times.

    The upper probe is adjusted with the cutting blade on top of the Texturometer

    Place on the bottom plate 5 noodles or noodles near one of the others in the center of the plate and in a direction perpendicular to the cutting blade to begin the test.

    Move the tip of the upper probe down to a distance of 10 mm from the lower plate to establish that position as the starting test position.

    The test consists of a compression up to a distance of 0.5 mm from the lower plate.

    The typical results of this test are:
    Maximum Force / Extension to the Maximum Force = FIRMING
    Area under the curve to the Maximum Force = SHEAR WORK

    Once the test conditions have been established (pre-loads – test speed – penetration on the sample …), the sample is placed between the test tools and the test start button is pressed on the Touch Screen or by means of the mouse. After the end of the test, the upper mobile crosspiece returns to its initial test position and the equipment is ready for a subsequent test automatically.

    When working from the MetroTEST test program, numerical values ​​and graphs of test strength and deformation / penetration or elongation in% or real values, are shown in the test menu on the monitor, these data can be saved for later management of them, statistical calculations, Gauss bells, Bar Graphs and Comparisons of Tolerances.

    We have a wide range of test tools such as:
    Cylindrical Testing Probes – Conical Testing Probes – Spherical Testing Probes – Cutting and Shearing Testing Device Meats “WARNER BRATZLER” – Shearing Cells type KRAMER – Testing Kit Cutting Cheese and Butter – Compression Plates – Test Bridges Flexural Resistance in 3 Points – Set Bite Tooth “VOLODKEVITCH” – Cell Extrusion Rice – Cell Extrusion “OTTAWA” – Set of Penetration Probes “MAGNESS-TAYLOR” – KIT of Flexion and Chips Fracture – KIT Resistance Tests GEL “BLOOM” – Kit Stretch Testing – Extension Capacity – Reverse Extrusion Test Kits “Back Extrusion” – Direct and Reverse DUAL Extrusion Test Kits “Forward & Back Extrusion” – Test Set Spaghetti Traction – Resistance Test KIT COMPRESSION Spaghetti – Dough Cutting Sheet for Noodles – Tagliatelle – KIT Testing Adhesiveness / Stickiness Cooked Pasta …

     

  • Principles

    Pasta Cutting Sheet Cooked for Noodles – Tagliatelle – Spaghetti

    The benefits of texture analysis Texture analysis can highlight the opportunities for quality improvement along the supply chain and in the production process. The use of new or alternative ingredients can be compared with existing ingredients.
    In production, the texture analysis is used for the measurement and control of process variations such as temperature, humidity and cooking time. An analysis of texture profile assays can replicate the effect of two bites on a sample. The Texture Analysis Software MetroTEST captures strength, distance and time during the test, allowing the calculation of critical texture parameters, such as:
    Adhesiveness – Texture profile analysis – Cohesiveness – Consistency – Simple crunch (crisp) – Crunch – Crunch – Hardness – Elasticity – Cutting effort – Penetration effort – Slicing effort – Extensibility – Firmness – Fracturability – Gelification – Strength rupture – Gummies – Chewableness – Mechanical rigidity – Tightness ..

    Standards

  • Basic Applications

    Noodles, Tagliatelle, Spaghetti

    • Pasta Cutting Sheet Cooked for Noodles – Tagliatelle – Spaghetti
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