TA.XTC texture analyzer tests the consistency of ketchup by extrusion

First, the machine should be inspected before the test to clear the force sensor.

The experiment of testing the consistency of ketchup by extrusion using a TA.XTC texture analyzer was carried out in a standard container of its own, which filled the container with a volume of 75% and was stored at a specific temperature (5 degrees). The indenter will be positioned in the center of the container. For comparison purposes, the probe should return to the same position after the experiment. This can be done by calibrating the probe. According to the test needs, select the required test indicators (maximum positive force, maximum negative force, positive area, negative area) and start the test.

The TA.XTC texture probe is a reverse extrusion unit (TA/BE) with a 35 mm head and an extrusion plate. The experimental principle of testing the consistency of ketchup by extrusion using the TA.XTC texture analyzer is that once the probe senses a force of 5 g, the probe begins to press the sample 30 mm apart. At this point (most likely to get the maximum force), the probe returns to the starting position. The wave force can be seen as solid. The higher the value, the stronger the sample. The area below the curve expresses the consistency of the sample. The larger the value, the higher the consistency. The negative area of ​​the curve is caused by a part of the sample being picked up by the probe during the return process of the probe, and it can also indicate the consistency of the sample. The maximum negative peak force indicates the cohesiveness of the sample. Negative peaks can also express the viscous work of the sample. It is clear that Sample A is stronger and more viscous than Sample B.

The data analysis mainly analyzes the maximum positive peak value, the largest negative peak value, the positive area and the negative area of ​​the curve: 2 kinds of samples, and the results of 3 repeated analyses (+/- SD.) (inappropriate data need to be eliminated) are: Sample A robustness The maximum positive force is 65.1 +/- 2.2, the maximum negative force of cohesiveness is 43.5 +/- 1.1, the positive area of ​​consistency is 1717.8 +/- 74.1, and the negative area of ​​viscous work is 1484.4 +/- 29.1; The maximum positive force for sex is 51.1 +/- 0.5, the maximum negative force for cohesiveness is 37.6 +/- 0.4, the positive area for consistency is 1335.9 +/- 21.7, and the negative area for viscous work is 1274.2 +/- 19.7.

When testing the consistency of ketchup by extrusion with the TA.XTC texture analyzer, it should be noted that:

It is important that the surface of the sample is uniform, and you can increase the sensitivity in the experiment. You can also start the experiment with the indenter in full contact with the sample.

In the experiment, if you just have to make an experiment, you can just do it. However, if you want to compare the data results, you must determine that the temperature, container volume, and sample capacity are the same.

The distance of extrusion is set by the TA setting. The setting should take into account the volume of the container, the container of the sample, and whether the container is closed. The depth should not exceed 75% of the height of the sample to avoid contact with the bottom of the container. An error has occurred.

During the puncture, you may observe some points that are outside the smooth curve, mainly due to the presence of air bubbles in the sample. Therefore, it is important to reduce the bubble to a minimum.

The consistency and viscosity characteristics of the sample are related to the sensory properties of the sample. Although the test points of the curve may be useful for experimental analysis, they need to be renamed.

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