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CCFRA offers a wide range of methods for the characterisation of the texture of food and food ingredients.
Rheology
- Measurement of viscoelastic properties of food systems such as bread, pastry and biscuit doughs and other food materials.
- Fluid rheology of wafer and cake batters, gels and dispersions, flavours, yoghurts, mayonnaise and so on
- Generation of viscosity flow curves from –10 to 120°C and calculation of n and K values
- Fundamental rheological measurements allowing inter-laboratory comparisons
Texture measurements
- Providing objective testing for physical and cellular texture measurements and method development
- Wide range of testing accessories including cones, blades and needles and the C-Cell to measure crumb characteristics of aerated products
- Many types of foods including bread, cakes, biscuits, extrudates, snacks, desserts, dairy products, fruit, vegetables, meat and strength of packaging
Thermal analysis by differential scanning calorimetry
- Heat flow changes associated with physical changes in state, for example, melting properties. Also gives a measure of the liquid to solid ratio of plastic shortenings
- Determination of starch gelatinisation or “degree of cook” in cereal based foods
- Measurement of the rates of staling and the effectiveness of antistaling enzymes and emulsifiers in baked and extruded products
- Fat melting profiles and crystallisation properties
- Specific heat capacity measurements for engineering calculations
Emulsifier properties
- Interfacial properties of surfactants/emulsifiers, as they occur in foams, emulsions, batters and liquid systems, carried out by interfacial tension and rheology measurements
- Foaming behaviour of emulsifiers
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