Food Texture

Testing applications of food hardness and food texture are introduced.
[Hardness/Elasticity] introduces food hardness and elasticity testing of bread, meat, sweets, etc.
[Cut] introduces testing of cutting noodle to simulates a person biting.
[Bend] introduces bending force testing of asparagus and noodles.
[Stickiness] introduces viscosity testing of samples such as cheese and yogurt.

Hardness/Elasticity

Rice hardness test

This is rice hardness test to measure stickiness of rice in a container using a disk probe. Test results can be graphed for analysis of the relationship between heating time and firmness using the included software. It is used for evaluation of texture in quality control and R&D.
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Sponge Cake Softness Test

This is sponge cake softness test by using IMADA food texture analyzer for quality control and R&D.
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Jelly penetration test

Jelly is penetrated to measure its penetration force for quality control and R&D. It enables testing according to the corresponding part of JIS standard.
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Bread elasticity (softness) test

Bread is compressed to measure its softness (elasticity) for quality control and R&D.
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Sponge cake Texture (elasticity) Test

Sponge cake is pressed to measure its texture (elasticity) for quality control and R&D.
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Cut

Butter firmness test (Complies with the corresponding part of ISO 16305: 2005)

This is butter firmness test using a wire-cutter. It determines the firmness of butter complying with the standard. Test results can be graphed and averaged for a selected area easily to meet the standard requirement. It is used for evaluation of texture in quality control and R&D.
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Meat cutting (shear) test

This is shear test using a knife blade to measure meat toughness. Texture analyzer measures the shear strength by cutting the processed meat on its table. It is used for evaluation of texture in quality control and R&D.
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Noodle (Pasta) cutting (shear) test

This is noodle (pasta) firmness test to measure shear strength using a V shaped wedge probe. Test results can be graphed for analysis of the relationship between cooking time and firmness using the included software. It is used for evaluation of texture in quality control and R&D.
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Cookie hardness test (manual)

This is manual cookie hardness test to measure the crispness (brittleness) using a V shaped wedge probe. It is used for evaluation of texture in quality control and R&D.
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Wafer texture test

This is for wafer texture by cutting with the wedge probe. The included software visualizes the crispy texture.
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Noodle/pasta tensile strength test

Noodle or pasta is pulled to measure its tensile strength for quality control and R&D.
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Bend

Asparagus bending strength test

The center of asparagus is compressed to measure its bending strength for quality control and R&D.
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Stickiness

Ketchup smoothness test

This is ketchup smoothness test using a disk probe to measure compression force applied to ketchup in a container. Test results can be graphed for analysis of smoothness (stickiness) using the included software. It is used for evaluation of texture in quality control and R&D.
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Cheese viscosity (hardness) test

Cheese is compressed and pulled to measure its viscosity (hardness) for quality control and R&D.
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