Ametek BROOKFIELD CT3

AMETEK Brookeld Page 44 Manual No. M08-372-F1116
V.3 Review of Solid Chocolate at Ambient Temperature
PRODUCT: Milk Chocolate (single chunk 27.25mm x 7.92mm)
OBJECTIVE: To determine the optimum penetration distance to detect hardness of solid
chocolate tablet through the employment of penetration forces.
BACKGROUND: The CT3 is restricted to maximum force generation in the region of 1kg thus
the relatively solid consistency of chocolate determined that a very small Ø
probewasutilizedatminimaltestspeed.Thispermittedaowofmolecules
within the sample and minimized the forces generated while maximizing the
force:deformationproleoftheproduct.
LFRA SETTINGS: MODE: NORMAL
  TRIGGER: SeetableII.1
  SPEED: 0.1mm/s
  DISTANCE: 2,4,or6mm
PROBE REF: Stainlesssteelneedleprobe,10°Taper(Ref:TA9)
Confectionery holding rig TA-CJ
METHOD: Samples were removed from wrappers and broken into individual chunks.
Theindividualchocolatepiecewasthenheldwithinjawsofconfectionery
holderclampedtoadjustablebedofCT3approximately2mmbelowsurface
probe.
READING:
CONSISTENCY
Total +ve Area
HARDNESS
Peak +ve Force
F
ADHESION
Total -ve Area
ADHESION FORCE
Peak -ve Force
Note: Graph shows continuation of penetration at 2mm, 4mm
and 6mm parameter values recorded at set points for
each penetration depth.
2mm
4mm
D
DISCUSSION: Force:deformationcurvesgeneratedindicatealinearrelationshipbetween
forces generated and depth of penetration. It was therefore recommended
that the 4mm mid penetration value is utilized to permit evaluation of a range
of chocolate types thus enabling comparison of a range of results.