ResourceMaterials
Evaluation by Compression Testing of Bulk Dry Cooking Lentils
Evaluation by Compression Testing of Bulk Dry Cooking Lentils
16 Jul 2015Compression testing is a common method in food testing for measuring the force required for sample failure, with a high force characterizing a hard sample, as it is important to fully understand the properties of a food item when considering packaging and shipping. In this application note, the hardness of cooked dry lentils was measured using the CT3 Texture Analyzer from Brookfield Engineering.
Related products
Request Quote for All Products
TexturePro CT Software
AMETEK BrookfieldCollect data and perform detailed data analysis with real-time graphic plotting
Links
Tags
Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.Food and Beverage ProcessingFood and Beverage Processing involves the preparation of food products for further analysis. Typical instrumentation includes blanchers, color sorters, cookers, grinders, and refrigeration. These are used to replicate the processes commonly used in the commercial preparation of food and beverages.Mechanical TestingMechanical testing explores the elastic and inelastic nature of a material when force is applied. A mechanical test shows whether a material is suitable for its intended application by measuring hardness, tensile strength, elongation, elasticity, and fatigue limit.Food PackagingTexture AnalysisFood TestingFood testing refers to a variety experiments including PCR, mass spectrometry, processing, QuEChERS, analyzing and Kjeldahl.