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FOOD RHEOLOGY

FOOD RHEOLOGY. Submitted by: Akhilesh Pandey BAEN 620 Date: 9 th May 2007. Objective. Primary Objective To develop a reproducible method to measure crispiness of potato chips. Sub Objective To compare the ball method used in the industry with the Guillotine method. Equipment.

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FOOD RHEOLOGY

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  1. FOOD RHEOLOGY Submitted by: Akhilesh Pandey BAEN 620 Date: 9th May 2007

  2. Objective • Primary Objective To develop a reproducible method to measure crispiness of potato chips. • Sub Objective To compare the ball method used in the industry with the Guillotine method

  3. Equipment • Instrument used: TA-XT2i Texture Analyzer Texture Technologies Corp, NY

  4. Texture Analysis • The analysis of texture of lays potato chips is done to check the :- • Crispiness • Hardness • Brittleness, and • Fracturability • This can be done by finding the maximum force at compression.

  5. Review: Methodology • Obtain multiple results for ball type and guillotine type texture probe • Compare the results. • Compare the results with the information available in existing thesis. • Provide conclusions.

  6. Methodology Contd. • The use of guillotine probe was altered with changing the gap on the base plate. • This helped in lessening the variability in the results. • The gap was altered with trial and error method to obtain minimum difference in two replications.

  7. Review : Test Method • The test was conducted separately with ball and guillotine probe. • 10 replications were done by each probe to obtain average values. • These Average values were plotted in the graph to analyze the difference in result from ball and guillotine probe.

  8. Test method contd. • The new results were found for the guillotine probe which emulated the three-point bending test. • The statistical analysis was done to compare the differences in all the methods.

  9. Probes Used • TA- 8 1/4“ diameter ball, stainless steel. • TA-7K Guillotine block (for TA-90)

  10. TA Setting Guillotine Probe

  11. TA Setting Ball Probe

  12. Ball Probe Graph

  13. Normal Guillotine Probe Graph

  14. Three Point bend Emulation

  15. Statistical Analysis One can notice the difference in the value of variance and the mean force value

  16. What is Three Point Bending In three point bending the compression bar moves down between the two supports bending the food until it snaps.

  17. d b F h D rectangular circular 3 3 3 3 E = 4Fa /(3dpD ) E = Fa /(4dbh ) Three point bending The determination of young’s modulus through three point bending.

  18. Conclusion • The three point bending provides the most accurate results for the textural analysis of the potato chips. • The part no. 432-027 Three point bending rig will cost around $ 900 by FTC corporation.

  19. Thank You

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