Physical property analyzer ( texture analyzer) for physical properties of snack foods
Snackfoods are a type of fast-moving consumer goods. They refer to foods that people eat during leisure and rest. There are mainly puffed foods, dried fruits, sweets, meat products, etc. With the improvement of people's living standards, snack foods are gradually becoming the daily necessities of the people. How companies assess the quality characteristics of their products is especially important. However, many companies still use expert analysis and consumer preference sensory evaluation systems to determine the quality indicators of products. They often consume a lot of time and manpower, and they also have great damage to the products. The tester can make up for these shortcomings. 1. Chocolate hardness test Model: TA1 Texture Analyzer Probe: FG/2 2. Potato chip brittleness test 3. Shear fracture strength test of ham 4. Tomato sauce consistency, viscosity test Genetic Analyzer,Genetic Analyzer For Cnp,Genetic Analyzer For Str,Genetic Analyzer For Snp Nanjing Superyears Gene Technology Co., Ltd. , https://www.superyearsglobal.com
LLOYD brand TA1 physical property tester, also known as texture analyzer, can make a data representation of the physical property concept of the sample. Because of its wide application in the food industry, the measured physical properties can better reflect the quality of food, which has been fully affirmed by researchers. The texture analyzer can use a uniform test method and is an accurate sensory quantitative measuring instrument, which is expressed by the resistance of the probe when it is pressed down at a steady speed and penetrates the sample. The measurement results have high sensitivity and objectivity, and can accurately quantify the results, and objectively and comprehensively evaluate the finished products with quantitative indicators, thereby avoiding the subjective influence of human factors on food quality evaluation results.
Test procedure: speed before test is 1.0mm/s, test speed is 0.5mm/s, test distance: 15mm 
RESULTS: The surface of the wafer was a softer wafer layer, so the hardness was much smaller than the peanut chocolate with a chocolate layer on the surface. The inside of the wafer is chocolate, and the inside of the peanut chocolate is glucose syrup and peanut kernels, so the internal structure of the wafer is hard. It can also be seen from the figure that the hardness gradient of the wafer is larger and the taste is worse, while the peanut chocolate has a moderate hardness and a good taste. 
Model: TA1 Texture Analyzer Probe: FG/CFS
Test procedure: speed before test is 1.0mm/s, test speed is 1.0mm/s, test distance: 3mm 
RESULTS: The apex of the curve in the figure indicates the force exerted by the brittle fracture of the potato during the pressure reduction of the probe. The value of the value represents the crispness of the potato chips. The crispness of potato chips 1 is superior to that of potato chips 2. 
Model: TA1 Texture Analyzer Probe: FG/WBJ
Test procedure: speed before test is 1.5mm/s, test speed is 1.5mm/s, test distance: 30mm 
Results: The highest peak of the curve in the figure indicates the maximum shear force received during the pressure reduction of the probe. The larger the force value within a certain range, the greater the hardness of the ham sausage and the better the cut resistance; the area enclosed by the curve indicates the shear strength of the sample. The greater the shear strength, the more work done during the shearing process of the probe, the firmer the texture of the sample, the chewy, the better the taste, the higher the meat content and the less starch content. It can be seen that ham sausage 1 (starch content ≤ 6%) has better texture data and sensory quality than ham sausage 2 (starch content ≤ 10%). 
Model: TA1 Texture Analyzer Probe: FG/BEJ
Test procedure: speed before test is 1.0mm/s, test speed is 1.0mm/s, test distance: 30mm 
RESULTS: The greater the positive force and area, the greater the resistance of the tomato sauce to the pressure of the probe. The more work done during the depression, the greater the consistency of the tomato sauce. The greater the absolute value of the negative force and the area, the greater the adhesion of the tomato sauce to the probe, indicating that the more viscous the tomato sauce is, the more the probe sticks to it when it is lifted. See Figure 4 for details. Out, the thick tomato sauce has a greater adhesion, and the thick tomato sauce has a better mouthfeel. It can also be seen from Figure 4 that the taste of the Knorr tomato sauce is better than that of the delicious tomato sauce.