Test tools for texture analysis and viscosity testing

The test substance is loaded into the cell. The piston travels downwards in the cell, thereby forcing the material upwards through the annular gap. When the piston is raised, the material flows back through the annular gap into the cell.

• The test cycle can be repeated as often as required, with freely selectable shear rates. The test can be optimally adapted to the test material, and the viscosity can be measured across the entire shear range with one single test.
• The viscosity can be determined directly in containers from ongoing production. This rules out prestressing of the material caused by transfilling.
• Flow influences that occur in production plants can be reproduced by altering the annular gap and the moving speed.
• Use of a larger annular gap allows fruit preparations to be tested also.
• Automatic pre-conditioning of the material is also possible where required.
• Adjustment aids allow the annular gap to be set quickly and easily.
• An insert-plate with alignment pins ensures precise location of the back-extrusion cell following cleaning.
• Test results on Newtonian fluids correlate with results from measurements with rotational viscometers. Obtain reproducible, comparable test results for non-Newtonian fluids, generally with more sensitive characteristics than those obtained with rotational viscometers.

Applications: 

• Determining the breaking strength of baked products, chocolate bars and muesli bars
• Determining the level of freshness of vegetables
• Tests to ISO 178 and ASTM D790 (plastics)

• Approximate simulation of a one off bite of chopped foodstuffs
• Determination of texture behavior of small pieces of fruit and vegetable products, cereals, etc.

It consists of an upper and a lower slotted cell, in which the specimen material lies, as well as a blade unit with rectangular blades. The blades drive through the inserted specimen material at a constant speed, compressing and shearing it until it is pressed through the cell's floor. As a result you obtain the force displacement or force time sequence, from which you can tell how the specimen reacts to chewing motions. The extruded specimen material is collected on a universal work platform.

• Tensile tests on doughs and gluten (protein binders) to determine dough properties (e.g. elasticity, force at break of dough-strips) and ensuring optimum, consistent dough formulations.
• Determination of the elastic properties of chewing-gum.

After a specified rest period, one strip of dough with paper is placed on the test table. The paper is pulled off and the specimen is inserted into the test fixture. The dough-hook pulls on the dough from below.

The fixed clamp reduces deviations from the test axis which may arise due to the cover not being opened in a smooth motion.

• The device can be used to test packaging in a wide range of shapes and heights. The vertically adjustable holding-down clamp can very quickly be adjusted to different heights. Use of the holding-down clamp enables a wide range of packaging shapes to be tested.
• The test device can be adjusted quickly and easily to suit different packaging shapes, allowing tests to be performed on packaging taken directly from the production line.
• Specimen support table and housing are made of brushed stainless steel.