Brookfield CT3 Texture Analyzer Uživatelský manuál Strana 34

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Brookeld Engineering Labs., Inc. Page 34 Manual No. M08-372-C0113
BIBLIOGRAPHY AND REFERENCES:
Anon. 1988. Facts About Yogurt. National Dairy Council, London.
Anon.1996.Yogurt:ATechnicalProle.NationalDairyCouncil,EducationDepartment.
Bylund, G. 1995. Diary Processing Handbook. Tetra Pak Processing Systems AB, Sweden.
Prentice, J. 1992. Dairy Rheology A Concise Guide. VCH Publishers, USA.
Tamime, A. and Robinson R. 1985. Yogurt Science and Technology. Pergamon Press Ltd., Oxford.
Varnam. A. and Sutherland, J. 1994. Milk and Milk Products - Technology, Chemistry and Microbioogy. Chapman and Hall,
Great Britain.
V.2 A Comparison of the Textural Characterstics of Biscuits (Cookies)
PRODUCT: Biscuits
OBJECTIVE: To compare the textural characteristics of the two different types of biscuit
while utilizing parameters generated using penetration test.
BACKGROUND: The textural characteristics of hygroscopic foods (those which take up water
from the atmosphere) such as biscuits is of critical importance in the assessment
of their quality. The hardness of a sample is indicative of its freshness, while
the crispiness parameter evaluated within this investigation, characterizes its
inner crumb structure and bake characteristics.
The test may be employed as part of any quality control procedure, whether that
istoevaluatestalingofproductlife,bakecharacteristicsthroughquantication
of hardness at different points within the biscuits circumference or any other
applicationspecictoyourorganization.
CT3 SETTINGS: MODE: Normal
TRIGGER: SeetableII.1
DISTANCE: 3mm
SPEED: 0.5mm/s
PROBE REF: 2mmstainlesssteelcylinderprobe(REF:TA39)
METHOD: Biscuits approximately 6 mm thick were located beneath the probe and clamped
to the analyzer bed using low pressure clips. The probe then penetrated sample
totargetdistanceandtheproleofcharacteristicswasrecordedthroughthe
interface package.
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