
Brookeld Engineering Labs., Inc. Page 24 Manual No. M/05-370-B0507
PARAMETERS: HARDNESS Force necessary to attain a given deformation
CONSISTENCY Internal strength of bonds within a product
CRISPINESS Internal ruptures and fracture of sample as struc-
ture is broken. Indicative of sample hardness
and internal bond strength
RESULTS: Chocolate Plain
HARDNESS 736 973
MEAN OF PEAKS 633.9 657.5
CONSISTENCY 2460.2 3917
CRISPINESS RATIO 1.16 1.48
CONCLUSIONS: Crispiness is an extremely complex parameter to quantify being a func-
tion of many artifact attributes, including acoustics transmitted through the
olfactory tubes. This investigation has excluded the inclusion of number
of peaks in order to simplify the equation employed, however, it should
be noted that the number of internal factors is an important consideration
whenevaluatingtheforce:deformationprolesformed.Morecomprehen-
sive equations should include the calculation of peaks per mm penetration
as well as the internal strength or bake characteristics of the product.
EMPIRICAL Resultswillbeaffectedbyalargenumberoffactorsincluding:
FACTORS: 1. Biscuit composition
2. Sample age
3. Atmospheric exposure
4. Positioning beneath probe (closeness to sample edges)
5. Surface characteristics
V.3 Review of Solid Chocolate at Ambient Temperature
PRODUCT: Milk Chocolate (single chunk 27.25mm x 7.92mm)
OBJECTIVE: To determine the optimum penetration distance to detect hardness of solid
chocolate tablet through the employment of penetration forces.
BACKGROUND: The LFRA is restricted to maximum force generation in the region of 1kg
thus the relatively solid consistency of chocolate determined that a very
smallØprobewasutilizedatminimaltestspeed.Thispermittedaow
ofmoleculeswithinthesampleandminimizedtheforcesgeneratedwhile
maximizingtheforce:deformationproleoftheproduct.
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