AMETEK Brookfield
Page 45
Manual No. M08-372-F1116
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
J
) 3192.3 1278.6 23878.9
ADHESIVENESS (m
J
) -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 difficulties in imitating oral mastication properties.
A penetration depth of 4mm (approx. 50% deformation or strain) was
considered optimum in generating key profile data and is recommended for
future investigation using the 1500g CT3 where prevention of upload forces
is critical.
EMPIRICAL
Test conditions will be affected by:
FACTORS:
1. Sample temperature
2. Proximity of test holes within sample
3. Ambient temperatures
4. Base effects where probe compresses against analyzer test bed
Rheology of chocolate is influenced by:
1. Cocoa solids content
2. Cocoa butter content
3. Solid fat content
4. Crystal modification (acting as an indication of temperature abuse).
Содержание BROOKFIELD CT3
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