Ametek BROOKFIELD CT3

AMETEK Brookeld Page 45 Manual No. M08-372-F1116
PARAMETER All parameters are automatically calculated within the a test report once
COLLECTION they are selected on the test results tab. Thus calculate parameters for each
curve individually and record results.
PARAMETERS: HARDNESS Force necessary to attain a given deformation
WORK Internal strength of bonds within a product
ADHESIVENESS Work necessary to overcome attractive forces
between surface of the food and materials as the
probe retracts.
ADHESION Maximum negative load (stickiness)
RESULTS: PARAMETER UNIT 2mm 4mm 6mm
HARDNESS (g) 334 722 1159
WORK (m
J
) 3192.3 1278.6 23878.9
ADHESIVENESS (m
J
) -0.4 -4.1 -180
ADHESION (g) -18 -60 -15.1
NOTE:Adhesionforcesgivegreatestdifferentiation.
CONCLUSIONS: This empirical procedure generates key information related to chocolate
hardness and consistency, while additional information relating to adhesion
is also acquired. Adhesion forces were not considered paramount to the
investigation due to difculties in imitating oral mastication properties.
A penetration depth of 4mm (approx. 50% deformation or strain) was
consideredoptimumingeneratingkeyproledataandisrecommendedfor
future investigation using the 1500g CT3 where prevention of upload forces
is critical.
EMPIRICAL Testconditionswillbeaffectedby:
FACTORS: 1. Sample temperature
2. Proximity of test holes within sample
3. Ambient temperatures
4. Base effects where probe compresses against analyzer test bed
  Rheologyofchocolateisinuencedby:
1. Cocoa solids content
2. Cocoa butter content
3. Solid fat content
  4. Crystalmodication(actingasanindicationoftemperatureabuse).