Texture analysis to standardise products
standardise their mixes for pre-formed products, says its
developer.
The TMS-Pro 2, developed by Food Technology, has been tested by fishcake manufacturers aiming to increase the quality of their finished product.
Standardisation is a key concern for food manufacturers who are seeking new ways to gauge their products composition. By testing for optimum texture features, manufacturers can reduce defects, increase production and obtain optimum processing composition.
The TMS-Pro2 uses a probe to analyse characteristics such as firmness, smoothness, ripeness, brittleness and grittiness. Fishcake manufacturers used the system to measure the texture of the fishcake mix before it went to the forming stage.
"The fishcakes were either too soft, producing irregular shaped cakes, or too hard, producing brittle fishcakes which broke on the production line," said a company statement. "We were able to reduce downtime in production caused by poor consistency of fish mix at the point of forming and maintain consistent finished fish cake quality."
The TMS-Pro2 is an updated version of the original Food Technology system and now has the capability to test tough foods requiring 2000 Newtons of force for accurate measurement. It can now achieve a maximum test speed up to 1000 mm per minute, said the company.
The TMS-Pro2 charts texture graphs using computer-integrated software. The digital display shows core characteristics such as hardness, work input and adhesiveness, which allows for standalone operation. Intelligent load cells cover a wide range with a maximum frame capacity to 500Kg.
The machine is portable. Master and operator modes can be accessed with password protection. Simple and advanced testing routines can be written by the user by pulling down menus and filling in dialogue boxes. Calculations and presentations can be made the same way. For in depth analysis, users can manually zoom into the graphs and highlight points of interest.
The TMS-Pro was designed for repetitive measuring in manufacturing environments and is especially suited for use in gels, fruit and vegetables, bakery and meat industries. The device is also suitable for universities and research organizations.
US-based Food Technology Corporation has been working on food texture measurement systems for 40 years.
