Ametek BROOKFIELD CT3, Руководство по эксплуатации

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AMETEK Brookfield Page 44 Manual No. M08-372-F1116
V.3 Review of Solid Chocolate at Ambient Temperature
PRODUCT:
Milk Chocolate (single chunk 27.25mm x 7.92mm)
OBJECTIVE:
To determine the optimum penetration distance to detect hardness of solid
chocolate tablet through the employment of penetration forces.
BACKGROUND:
The CT3 is restricted to maximum force generation in the region of 1kg thus
the relatively solid consistency of chocolate determined that a very small Ø
probe was utilized at minimal test speed. This permitted a flow of molecules
within the sample and minimized the forces generated while maximizing the
force:deformation profile of the product.
LFRA SETTINGS:
MODE: NORMAL
TRIGGER: See table II.1
SPEED: 0.1 mm/s
DISTANCE: 2, 4, or 6 mm
PROBE REF:
Stainless steel needle probe, 10° Taper (Ref: TA9)
Confectionery holding rig TA-CJ
METHOD:
Samples were removed from wrappers and broken into individual chunks.
The individual chocolate piece was then held within jaws of confectionery
holder clamped to adjustable bed of CT3 approximately 2mm below surface
probe.
READING:
CONSISTENCY
Total +ve Area
HARDNESS
Peak +ve Force
F
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
D
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.