Cereal Products Testing Attachments

TA.XTplus Texture Analyser

All of the texture analyser range can be used for testing the products listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area.  However, this does not show the complete range of attachments available for the testing of cereal products.  Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

TA.HDplus Texture Analyser

Ottawa cell with Watertight Base 'Bowl Life' testing of Breakfast Cereals is made possible through the use of an Ottawa cell and newly designed watertight base plate and liquid catchment tray.	Typical measurements include: Crispness/Fracturability/Brittleness (or loss of) of dry cereal products:  breakfast cereals, cereal bars, extrudates, seed coats, popcorn Compressive Strength/Hardness/firmness (increase/decrease): breakfast cereals, grains, extrudates, cereal bars, oats, rice Consistency: porridge, baby food, rice pudding Rupture force: kernels Toughness: kernels Elasticity (modulus): kernels, cereal endosperm Stress relaxation behaviour: kernels Yield Strength: kernels Breaking Strength (due to shear): extrudates Stickiness/adhesiveness: couscous, oatmeal, starches, rice Tenderness: cereal flakes Bowl life: breakfast cereals Gel strength: starch gels
5-blade Kramer Shear cell - can be used for the shearing of dry cereal products
ACOUSTIC EMISSION & VIDEO PLAYBACK - allow the collection of acoustic data during a test and the synchronisation of force data with video frames - of particular interest for the testing of brittle products

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Application Studies are available for the testing of CEREAL products using either the TA.XT2i, TA.XTplus or TA.HDplus texture analysers. In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/TA.HDplus in the testing of CEREAL products. Click here for paper titles and citation details.