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Texture - Food

Computerized equipment Texture analysis – Penetration – Extrusion – Crucibility – Flexion – Compression – Hardness – Analysis Texture profile “TPA” – Cohesiveness – Consistency – Simple crunch (Crisp) – Crunch – Crunch – Elasticity – Cutting effort, Strength Penetration – Effort to slice, Extensibility – Firmness – Fracturability – Gelification Bloom – Force of breakage – Gummery – Chewiness – Food stiffness ..
Test tools available: Cylindrical Probes – Conical Probes – Ball Probes – Cutting / Shearing Test Device Meats “WARNER BRATZLER” – Shear Cell type KRAMER – Test Kit Cutting Cheese and Butter – Compression Plates – 3 Point Bending Bridges – Set Bite tooth “VOLODKEVITCH” – Extrusion Probe Rice – Extrusion Probe “OTTAWA” – Set Penetration Probes “MAGNESS-TAYLOR”

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