With the improvement of people's living standards and the development of food processing industry, the quality of noodle products has attracted more and more attention. Food quality evaluation includes subjective evaluation and objective evaluation. Subjective evaluation can directly reflect consumers' acceptance of products; however, human factors are large, and the reliability and comparability of test results are poor. The objective evaluation is based on the rheological properties of food, and the analysis and evaluation of food quality by means of objective means is scientific and comparable. With the development of society, people are increasingly expecting to change the existing fuzzy sensory concepts in the food industry through a set of accurate quantitative expressions, and truly realize the numerical technology reform of the traditional food industry. This requires an accurate representation of the concept of physical properties, a uniform test method and an accurate quantitative measurement instrument.
The texture analyzer is the main instrument for objectively evaluating the quality of food. It mainly reflects the texture characteristics of foods related to mechanical properties. The results have high sensitivity and objectivity, and the results can be accurately quantified. To avoid the subjective influence of human factors on food quality evaluation results.
Pasta products include dough, noodles, dough, bread and taro and related baked goods. Good quality pasta products are often liked by people. As an accurate physical analysis instrument, the texture analyzer can test the surface products and give an objective and comprehensive evaluation. The indicators tested included hardness, elasticity, viscosity, recovery, chewiness, tensile strength, and ductility.
Universal TA texture analyzer in the application of pasta
(1) P/DP dough preparation device : The sample is placed on the tip of the device to transfer air, and the flat surface is a flat piston. The 6mm cylindrical probe is used to measure the hardness and consistency of the dough .
(2) P/DSC dough sticking device : It is mainly used for the test of dough stickiness, and can also be used for stickiness test of viscoelastic samples such as rice cake .
(3) P/KIE dough stretching device : Determination of dough, gluten extensibility and resistance, and comparing the differences in dough between different formulations and processes .
(4) P/TPB dough rupture device : It can understand the extensibility and resilience of the dough and the face after being stretched.
(5) P/LKB light cutter probe : used to cut softer samples such as noodles, dough, macaroni, etc., test springiness, tenderness, chewiness, AACC16- 50 standard methods for testing noodles and macaroni .
(6) P/TG noodle stretching device : used to test the tensile strength and extensibility of noodles and noodles .
(7) P/36R cylindrical probe : suitable for testing the hardness, springiness and extension test of barbecue foods such as steamed bread, sponge cake and toast. Compliance with AACC (74-09) Standard Test Method bread texture.
(8) P/3PB three-point breaking device : suitable for testing break strength or fragility of long loaf bread, biscuits, chocolate bars, corn chips
(9) P/SFR noodle bending device : This device can be used to test the breaking force of dry noodles and dry rice noodles, and can reflect the transport performance of samples and whether it is easy to cook.
(10) P/PFS Noodle Sticky Device : This device can be used to test the firmness and viscosity of strip samples such as cooked noodles, dumpling skins, and kelp.
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