Zwick recently demonstrated its experience in texture, viscosity, and packaging testing at the 14th annual International Forum for Materials Testing in Germany
The inviting yogurt container in the refrigerator gives no indication of what it's been through.
And its moment of truth is still pending: is the lid sealed tight but still easy to open? Are the consistency and viscosity of the yogurt alright? What about the texture of the cereals and fruit mixed in with the yogurt? If a single factor is not met satisfactorily, then the resulting rejects and returns cause high costs and loss of image for the product's manufacturer.
Zwick, renowned for its extensive product range and knowledge of materials testing, recently demonstrated its experience in texture, viscosity, and packaging testing at the 14th annual International Forum for Materials Testing in Germany.
Centre of attention was a system to evaluate the brittleness of wafers, slice-ability of cheese, and the determination of the freshness of bread in accordance with standard AACC 74-09.
Zwick also demonstrated a practical solution for testing butter under controlled temperature conditions.
The digital Zwick texture analyzers distinguish themselves through their quality versatility and flexibility.
A range of test fixtures and software allows food texture and food packaging testing to be performed on the same system by enabling rapid and simple changing of testing fixtures.
The latest version of the testXpert II intelligent and reliable texture testing software compliments the system with its standard and tailor made test procedures.
What is more, the modular system allows expansion to accommodate future requirements providing a very cost-effective solution.
