Brookfield CT3 Texture Analyzer Manuel d'utilisateur télécharger pdf (Page 37)

Brookeld Engineering Labs., Inc. Page 37 Manual No. M08-372-C0113

READING:

CONSISTENCY

Total +ve Area

HARDNESS

Peak +ve Force

ADHESION

Total -ve Area

ADHESION FORCE

Peak -ve Force

Note: Graph shows continuation of penetration at 2mm, 4mm

and 6mm parameter values recorded at set points for

each penetration depth.

2mm

4mm

DISCUSSION: Force:deformationcurvesgeneratedindicatealinearrelationshipbetween

forces generated and depth of penetration. It was therefore recommended

that the 4mm mid penetration value is utilized to permit evaluation of a range

of chocolate types thus enabling comparison of a range of results.

PARAMETER All parameters are automatically calculated within the a test report once

COLLECTION they are selected on the test results tab. Thus calculate parameters for each

curve individually and record results.

PARAMETERS: HARDNESS Force necessary to attain a given deformation

WORK Internal strength of bonds within a product

ADHESIVENESS Work necessary to overcome attractive forces

between surface of the food and materials as the

probe retracts.

ADHESION Maximum negative load (stickiness)

RESULTS: PARAMETER UNIT 2mm 4mm 6mm

HARDNESS (g) 334 722 1159

WORK (m

) 3192.3 1278.6 23878.9

ADHESIVENESS (m

) -0.4 -4.1 -180

ADHESION (g) -18 -60 -15.1

NOTE:Adhesionforcesgivegreatestdifferentiation.

CONCLUSIONS: This empirical procedure generates key information related to chocolate

hardness and consistency, while additional information relating to adhesion

is also acquired. Adhesion forces were not considered paramount to the

investigation due to difculties in imitating oral mastication properties.

1 2 ... 32 33 34 35 36 37 38 39 40 41 42 ... 55 56

Pas de commentaire

Brookfield CT3 Texture Analyzer Manuel d'utilisateur Page 37