Brookfield CT3 Texture Analyzer - Manual (Page 36)

Brookfield Engineering Labs., Inc. Page 36 Manual No. M08-372-C0113
CONCLUSIONS:
Crispiness is an extremely complex parameter to quantify being a function
of many artifact attributes. 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 comprehensive
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 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.