Shear and Compression Testing of Breakfast Cereal
Cereal manufacturers use universal testing machines to evaluate their product’s texture in both R&D and quality control environments. The sensory texture, particularly the crunchiness, of cereal plays an important role in the mind of the consumer. Tests are typically performed on dry samples, but product can be conditioned by incremental soak times to determine the degradation rate of crunchiness.
The challenges of this type of testing:
- Fixturing to ensure repeatable and reproducible data
- Analyzing “noisy” force curves created by hundreds of breaks of individual cereal pieces
- We provide the industry recognized Kramer shear cell, a square cell that accommodates five or ten guided blades to compress and shear specimen material in a confined and repeatable space. The Kramer shear cell is used for various food production tests to provide texture analysis.
- A Drip Tray is easily integrated into the system to avoid spillage.
Analyzing “noisy” force curves
- Bluehill® Universal software can automatically determine average, maximum, and minimum peak/trough values with tunable sensitivity limits.
Bluehill Universal Software is built from the ground-up for touch interaction and an intuitive user experience. Discover simpler and smarter testing with features such as pre-loaded test methods, QuickTest in seconds, enhanced data exporting: and Instron Connect – a new feature that provides a direct communication link to Service. Users of previous versions of software such as Bluehill 2 and Bluehill 3 can easily upgrade to the newest version of Bluehill.
- 3.9 MB
5900 Universal Testing Systems are engineered for precision, built for durability, and offer the flexibility for changing requirements. They are designed with standard and optional features that increase testing efficiency and improve the testing experience for the operator. A wide range of models are available for testing capacities from < 100N up to 600kN.
- 6.8 MB