1 / 20

Objective Biscuit Measurement

Objective Biscuit Measurement. Key Instrumental Measurement Techniques. Moisture content measurement Weight, linear dimensions and bulk density measurement Colour measurement Texture analysis Three point break test Cone penetrometry. Biscuit Moisture Measurement.

cain-gibson
Télécharger la présentation

Objective Biscuit Measurement

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Objective Biscuit Measurement

  2. Key Instrumental Measurement Techniques • Moisture content measurement • Weight, linear dimensions and bulk density measurement • Colour measurement • Texture analysis • Three point break test • Cone penetrometry

  3. Biscuit Moisture Measurement • Low moisture product (1-5%) • Critical aspects of Biscuit Moisture • Perceived consumer quality • Shelf life • Mechanical properties

  4. Biscuit Moisture Measurement • On Line • NIR Gauge • Off Line • NIR Gauge on ground sample • Laboratory “loss in weight” determination

  5. Biscuit Weight, Linear Dimensions and Bulk Density

  6. Measurement of Biscuit Length/Width

  7. Measurement of Biscuit Length/Width

  8. Biscuit Eccentricity Measurement Eccentricity = Length/Width (Target for Circular Biscuit = 1)

  9. Measurement of Stack Height

  10. Biscuit Colour Measurement • Use of Colour Reference Guides • Use of Reflectance Meter

  11. Calibration of Colorimeter

  12. Use of Colorimeter

  13. Instrumental Textural Evaluation

  14. Three-point Break Test

  15. Three-point Break Test

  16. Three-point Break Test

  17. Three Point Break Test - Soft Biscuit

  18. Three Point Break Test - Brittle Biscuit

  19. Conclusion • All measurements are important to ensure a consistent product. • Some are best suited to production, others to the laboratory.

  20. Station Road Centenery Hall Chipping Campden Coopers Hill Road Gloucestershire Nutfield GL55 6LD Surrey RH1 4HY Tel: +44 (0)1386 842000 Tel: +44 (0)1737 822272 Fax: +44 (0)1386 842100 Fax +44(0)1737 822747 www.campden.co.uk www.bri-advantage.com

More Related