Applications as diverse as crumb strength, cutting forces of bread, fracture properties of biscuits and confectionery, and even the tensile strength and compressibility of cooked spaghetti
To drive down the cost of quality testing in food manufacturing, Lloyd Instruments now unveils the TAPlus - an affordable, high performance food texture analyser.
Easy to use, the TAPlus is designed for both routine and sophisticated texture analysis, using the company's latest version Nexygen MT application software.
Unlike other texture analysers, this instrument features a sizable working area to accommodate large samples, and a wide range of food texture probes, jigs and attachments, as well as multi-purpose grips (for testing food packaging and other applications).
The 1000N capacity TAPlus accepts Lloyd Instruments' wide range of interchangeable, easy to connect XLC series loadcells.
Measurements are accurate to +0.5% of the reading and speeds accurate to <0.2%.
The standard system includes the base machine, a drip tray, food testing base and a half-inch probe for routine applications.
Using the appropriate test fixture, typical applications with the TAPlus include gelatine Bloom strength measurement to BS757; dough firmness; softness measurement, crumb strength and shelf life of baked items; cutting forces of bread, meat and butter; fracture properties of biscuits and confectionery, even the tensile strength and compressibility of cooked spaghetti.
Tension and compression testing with cycling to load and extension limits extend the testing capabilities.
Functionality is extended further still using Nexygen MT, the company's highly acclaimed data analysis control software.
This easy to use, Windows-based package holds a vast library of international standard tests and specialist food test set-ups.
Version 4.5 has just been released, with new features such as powerful data security and audit trails, video capture and playback and more. Results are presented in clear formats for speed and analysis accuracy.
Furthermore, OLE2 compatibility means results can be exported easily into Microsoft packages for flexible reporting. Standard test set-ups include fatigue cyclic testing for measuring the recovery properties of a sample not expected to rupture, and a four-point gel test to measure the four parameters of a gel: Bloom, break load, modulus and work done to break. Other tests include a single hardness test, single stickiness test to measure the adhesiveness and adhesive force of a sample, a snap strength test, and a stress relaxation test setup for measuring the relaxation of a sample whilst compressed for a length of time.
The texture profile analysis setup is designed to measure the hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesive force, adhesiveness and springiness index of a food sample.
