intro
Department of Food Science
Faculty of Agrotechnology and Food Science
Universiti Malaysia Terengganu
Laboratory Report
STM3112 (Instrumentation in Food Analysis)
LAB 3: Texture Analysis ny TA.XT Plus Texture Analyzer
Group: Group 6
Practical Date: 2nd October 2013
Group members:
No.
Name
Matric Number
1.
Nur Fateha Bt Bakry
UK 25419
2.
Nur Fathiah Bt Fauzi
UK 25427
3.
Kueh Wern Chjing
UK 24990
4.
Nur Farzana Bt Abd Kahar
UK 25086
5.
Nur Hidayah Bt Lokman
UK 26423
6.
Nur Fatihah Bt A Rahman
UK 25549
7.
Nur Hidayah Bt Jafri
UK 26690
Lecturer’s name: Dr. Norizah Mhd Sarbon
Programme: Bachelor in Food Science (Food Technology)
Submission’s Date: 23rd October 2013
Objectives:
1. To determine the bread firmness using the AACC (74-09) standard method.
2. To determine surface stickiness and stringiness of honey.
Introduction: According to Stable Micro Ltd. (2013), “Texture analysis is the mechanical testing of food, cosmetics, pharmaceuticals, adhesives and other consumer products either in compression or in tension. The TA.XTplus Texture Analyser assesses textural properties by capturing force, distance and time data at a rate of up to 500 points per second which is then displayed by fully integrated Exponent 32-bit software”. Characterization of food texture commonly falls into two main groups, based on sensory and instrumental methods of analysis. Sensory analysis includes of the senses of smell, taste, sound and touch. Evaluation of food texture by touch includes the use of fingers, as well as the lips, tongue, palate and teeth in the mouth. Strain is one of the rheological quantity associated with deformation which a measure of the relative displacement between the particles of a material. TA.XT2 texture analyser can be used to measure the strain, the change in length per unit length. The other quantity that being measured is a stress, a measure of force concentration on a material. Stress is the force
Faculty of Agrotechnology and Food Science
Universiti Malaysia Terengganu
Laboratory Report
STM3112 (Instrumentation in Food Analysis)
LAB 3: Texture Analysis ny TA.XT Plus Texture Analyzer
Group: Group 6
Practical Date: 2nd October 2013
Group members:
No.
Name
Matric Number
1.
Nur Fateha Bt Bakry
UK 25419
2.
Nur Fathiah Bt Fauzi
UK 25427
3.
Kueh Wern Chjing
UK 24990
4.
Nur Farzana Bt Abd Kahar
UK 25086
5.
Nur Hidayah Bt Lokman
UK 26423
6.
Nur Fatihah Bt A Rahman
UK 25549
7.
Nur Hidayah Bt Jafri
UK 26690
Lecturer’s name: Dr. Norizah Mhd Sarbon
Programme: Bachelor in Food Science (Food Technology)
Submission’s Date: 23rd October 2013
Objectives:
1. To determine the bread firmness using the AACC (74-09) standard method.
2. To determine surface stickiness and stringiness of honey.
Introduction: According to Stable Micro Ltd. (2013), “Texture analysis is the mechanical testing of food, cosmetics, pharmaceuticals, adhesives and other consumer products either in compression or in tension. The TA.XTplus Texture Analyser assesses textural properties by capturing force, distance and time data at a rate of up to 500 points per second which is then displayed by fully integrated Exponent 32-bit software”. Characterization of food texture commonly falls into two main groups, based on sensory and instrumental methods of analysis. Sensory analysis includes of the senses of smell, taste, sound and touch. Evaluation of food texture by touch includes the use of fingers, as well as the lips, tongue, palate and teeth in the mouth. Strain is one of the rheological quantity associated with deformation which a measure of the relative displacement between the particles of a material. TA.XT2 texture analyser can be used to measure the strain, the change in length per unit length. The other quantity that being measured is a stress, a measure of force concentration on a material. Stress is the force