Texture of Foods and Biomaterials

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A texture analyzer universal testing machine is requested. Instrumental measurement of texture using the proposed equipment has been shown to correlate with either consumer's eating experience or material's structural conformation. Multidimensional attributes of texture include tenderness, chewiness, hardness, firmness, etc. Therefore, texture is of interest in varied research themes such as susceptibility of corn kernels to fungus infection, gel extrusions of new polymers, characteristics of bread dough, firmness of fruits and vegetables, effects of processing on food quality and material properties. The proposed equipment consists of load cells which are attached to a frame to measure applied force. A clam is provided to grip samples when force (tension, compression or shear) is applied. Instrumentation of the equipment allows for measurement of force - displacement in either static or dynamic operation, which is then used to compute textural parameters. An exciting component of the equipment is the incorporation of advanced sample failure analysis or presentation of test results in either video and stills picture capture format. Video and/or still pictures are synchronised with the stress/strain data and can be replayed or shown at specific points during the test in a graphical display. This feature will allow the application team to explore frontier in texture research in ways that has not been previously possible.