Brookfield CT3 Texture Analyzer - Manual (Page 37)

Brookfield Engineering Labs., Inc. Page 37 Manual No. M08-372-C0113
READING:
CONSISTENCY
Total +ve Area
HARDNESS
Peak +ve Force
F
ADHESION
Total -ve Area
ADHESION FORCE
Peak -ve Force
Note: Graph shows continuation of penetration at 2mm, 4mm
and 6mm parameter values recorded at set points for
each penetration depth.
2mm 4mm
D
DISCUSSION: Force: deformation curves generated indicate a linear relationship between
forces generated and depth of penetration. It was therefore recommended
that the 4mm mid penetration value is utilized to permit evaluation of a range
of chocolate types thus enabling comparison of a range of results.
PARAMETER
All parameters are automatically calculated within the a test report once
COLLECTION
they are selected on the test results tab. Thus calculate parameters for each
curve individually and record results.
PARAMETERS:
HARDNESS Force necessary to attain a given deformation
WORK Internal strength of bonds within a product
ADHESIVENESS Work necessary to overcome attractive forces
between surface of the food and materials as the
probe retracts.
ADHESION Maximum negative load (stickiness)
RESULTS:
PARAMETER UNIT 2mm 4mm 6mm
HARDNESS (g) 334 722 1159
WORK (m J ) 3192.3 1278.6 23878.9
ADHESIVENESS (m J ) -0.4 -4.1 -180
ADHESION (g) -18 -60 -15.1
NOTE
: Adhesion forces give greatest differentiation.
CONCLUSIONS:
This empirical procedure generates key information related to chocolate
hardness and consistency, while additional information relating to adhesion
is also acquired. Adhesion forces were not considered paramount to the
investigation due to difficulties in imitating oral mastication properties.