IV. TEST METHOD DEVELOPMENT ................................................................................ 36
IV.1 Sample Preparation ...........................................................................................36
IV.2 Test Probe / Fixture ...........................................................................................36
IV.3 Test Parameters .................................................................................................37
IV.4 Recommendations .............................................................................................37
V. APPLICATIONS .............................................................................................................. 38
V.1 Comparison of Low Fat and Virtually Fat Free Yogurt Consistencies ...............38
V.2 A Comparison of the Textural Characterstics of Biscuits (Cookies) ..................41
V.3 Review of Solid Chocolate at Ambient Temperature .........................................43
Appendix A - Probes, Fixtures, Calibration Accessories and Gelatin Accessories ....... 46
A-1 Probes ......................................................................................................46
A-2 Fixtures....................................................................................................50
A-3 Calibration Accessories ...........................................................................56
A-4 Gelatin Accessories .................................................................................57
Appendix B - Troubleshooting ...................................................................................... 58
Appendix C - Texture Loader Programming ................................................................. 59
Appendix D - CT3 to Computer Command Set ............................................................ 61
Appendix E - Online Help and Additional Resources ................................................... 62
Appendix F - Warranty and Repair Service .................................................................. 63
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