Baosheng TA.XTC texture analyzer for the detection of snack snacks
Snack snacks include ketchup, jam, chocolate, pizza, biscuits, potato chips, etc. These snacks have different tastes depending on their ingredients, which show different texture characteristics. Therefore, we are snacking snacks. The standard method of quality evaluation should be established in the process of processing to minimize the error of sensory evaluation. The texture analyzer is applied to the quality evaluation of snack snacks, which can reduce the error caused by subjective factors in the process of sensory analysis and evaluation. Sensory reliability, accuracy and operability.
At present, a large number of literatures report on the optimization of processing conditions and quality of snacks. Dai Yiyi [1] investigated the effects of bamboo insoluble dietary fiber on the texture characteristics of jam, using strawberry jam as raw material and adding different proportions. The bamboo shoot IDF was used to study the texture change of the jam after the combination. The texture profile analysis (TPA) was used. The texture analyzer parameters were set as follows: the probe model was TA5 (0.5 inch diameter cylindrical flat probe). Speed ​​before test: 1.0 mm/s; Test speed: 1.0 mm/s; Speed ​​after test: 1.0 mm/s; Degree of compression: 40%; Trigger type: Auto-5g. The results indicate that the addition of bamboo shoots IDF increases the elasticity and viscosity of the system as well as hardness, chewiness and adhesion. Qi Shaoqing [2] studied the effects of blanching and quick-freezing and vitrification storage on the texture characteristics and cell structure of potato chips. The model of the puncture probe selected by the texture analyzer was D-1452, the probe diameter was 4 mm, and the puncture speed was 10 cm/min. ., the bottom clearance is 1 mm. The peak pressure P max of the puncture process was selected as a comprehensive index to evaluate the texture of the food. The results showed that the bleaching at 65 °C for 3 min had little effect on the texture of the potato slices, and the cell structure remained relatively intact; the quick freezing process would greatly reduce the potato chips. In the texture, the cell structure is seriously damaged; the texture of the potato slices stored below the glass transition temperature (-25 ° C) is slightly reduced, and the cell structure is further damaged.
Here are two ways to analyze the quality of jam and potato chips by the Baosheng brand TA.XTC texture analyzer (for reference only):
Figure 1 is a texture diagram for analyzing the strength, rupture force, brittleness and viscosity of two kinds of jams. 
Figure 1 Texture of jam
This test uses a 36 mm cylindrical probe (TA/36R) in a single test mode (Basic Single Test) with a probe compression ratio of 20 mm. The moving speed of the probe before, during and after the test is 3.0 mm/s. , 2.0 mm / s, 10 mm / s, image capture rate of 200. It can be seen from Figure 1 that after the probe senses 10 g force, the probe will penetrate the depth of the colloid by 20 mm. It can be seen during the puncture that the point of maximum force is the point of failure. From then on, the power will begin to decline. The maximum force can be seen as the burst strength. The distance can express the elasticity of the colloid. That is, the greater the rupture distance, the better the elasticity of the sample. The probe is then withdrawn from the sample. The work done by the negative force can express the viscosity of the sample. The strength of the gel can also be measured by a certain force during the test, such as a force of 3 mm. It can be seen from the results that the force of sample B at 3 mm is greater than the force of sample A. However, the burst strength, brittleness and viscosity values ​​are all greater than B. It shows that it has a larger breaking force and is more elastic and more viscous than sample B.
Figure 2 is a texture diagram of the firmness of fried potato chips using a texture analyzer. 
Figure 2: Texture of chocolate
This test uses a spherical probe (TA/0.5S) and a 10kg force sensor. In the single test mode (Basic Single Test), the compression ratio of the probe is 35%, and the moving speeds of the probe before, during and after the test are 2 mm/s, 1 mm/s, 10 mm/s, respectively. For 200 pps, try to take the sample out of the bag before the experiment, and stack 4 samples under the center of the probe to start the experiment. As can be seen from Figure 2, the peak force indicates the maximum force of the sample pressed by the spherical probe and can be used to express the firmness of the sample. The firmness of the fried potato chips is 1051.8±60.8 gf.
references:
[1] Dai Yiyi, Liu Min, Zheng Yi, et al. Effects of insoluble dietary fiber from bamboo shoots on rheological and texture characteristics of strawberry jam[J]. FOOD AND FERMENTATION INDUSTRY, 2017(3): 83-88.
[2] Geng Shaoqing, Peng Haizhu, Hua Zezhen, et al. Effects of pretreatment and frozen storage on the texture characteristics of potato chips[J]. Journal of University of Shanghai For Science and Technology, 2000, 22(3): 202-206.
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