Brookfield LFRA Texture Analyzer - Manual (Page 24)

Brookfield Engineering Labs., Inc. Page 24 Manual No. M/05-370-A1205
PARAMETERS: HARDNESS Force necessary to attain a given deformation
CONSISTENCY Internal strength of bonds within a product
CRISPINESS Internal ruptures and fracture of sample as
structure is broken
Indicative of sample hardness and internal bond
strength
RESULTS: Chocolate Plain
HARDNESS 736 973
MEAN OF PEAKS 633.9 657.5
CONSISTENCY 2460.2 3917
CRISPINESS RATIO 1.16 1.48
CONCLUSIONS: Crispiness is an extremely complex parameter to quantify being a function
of many artefact attributes, including acoustics transmitted through the
olfactory tubes. This investigation has excluded the inclusion of number
of peaks in order to simplify the equation employed, however, it should be
noted that the number of internal factors is an important consideration
when evaluating the force:deformation profiles formed. More comprehen-
sive equations should include the calculation of peaks per mm penetration
as well as the internal strength or bake characteristics of the product.
EMPIRICAL Results will be affected by a large number of factors including:
FACTORS: 1. Biscuit composition
2. Sample age
3. Atmospheric exposure
4. Positioning beneath probe (closeness to sample edges)
5. Surface characteristics
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 LFRA 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.