AMETEK Brookeld 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:Adhesionforcesgivegreatestdifferentiation.
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 difculties in imitating oral mastication properties.
A penetration depth of 4mm (approx. 50% deformation or strain) was
consideredoptimumingeneratingkeyproledataandisrecommendedfor
future investigation using the 1500g CT3 where prevention of upload forces
is critical.
EMPIRICAL Testconditionswillbeaffectedby:
FACTORS: 1. Sample temperature
2. Proximity of test holes within sample
3. Ambient temperatures
4. Base effects where probe compresses against analyzer test bed
Rheologyofchocolateisinuencedby:
1. Cocoa solids content
2. Cocoa butter content
3. Solid fat content
4. Crystalmodication(actingasanindicationoftemperatureabuse).
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