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FOOD RHEOLOGY

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FOOD RHEOLOGY Submitted by: Akhilesh Pandey BAEN 620 Date: 9th May 2007 * * * * * * * * * Objective Primary Objective To develop a reproducible method to measure ... – PowerPoint PPT presentation

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Title: FOOD RHEOLOGY


1
FOOD RHEOLOGY
Submitted by Akhilesh Pandey BAEN 620 Date 9th
May 2007
2
Objective
  • Primary Objective
  • To develop a reproducible method to measure
    crispiness of potato chips.
  • Sub Objective
  • To compare the ball method used in the
    industry with the Guillotine method

3
Equipment
  • Instrument used
  • TA-XT2i Texture Analyzer
  • Texture Technologies Corp, NY

4
Texture Analysis
  • The analysis of texture of lays potato chips is
    done to check the -
  • Crispiness
  • Hardness
  • Brittleness, and
  • Fracturability
  • This can be done by finding the maximum force at
    compression.

5
Review Methodology
  • Obtain multiple results for ball type and
    guillotine type texture probe
  • Compare the results.
  • Compare the results with the information
    available in existing thesis.
  • Provide conclusions.

6
Methodology Contd.
  • The use of guillotine probe was altered with
    changing the gap on the base plate.
  • This helped in lessening the variability in the
    results.
  • The gap was altered with trial and error method
    to obtain minimum difference in two replications.

7
Review Test Method
  • The test was conducted separately with ball and
    guillotine probe.
  • 10 replications were done by each probe to obtain
    average values.
  • These Average values were plotted in the graph to
    analyze the difference in result from ball and
    guillotine probe.

8
Test method contd.
  • The new results were found for the guillotine
    probe which emulated the three-point bending
    test.
  • The statistical analysis was done to compare the
    differences in all the methods.

9
Probes Used
  • TA- 8 1/4 diameter ball, stainless steel.
  • TA-7K Guillotine block (for TA-90)

10
TA Setting Guillotine Probe
11
TA Setting Ball Probe
12
Ball Probe Graph
13
Normal Guillotine Probe Graph
14
Three Point bend Emulation
15
Statistical Analysis
Statistical analysis Ball Probe Guillotine Probe 3 Point Bend Emulation
Variance of 10 Replications above 3000 38.833 29.114
Mean Force of 10 Replications 20.7506 2.0907 4.0670
One can notice the difference in the value of
variance and the mean force value
16
What is Three Point Bending
  • In three point bending the compression bar moves
    down between the two supports bending the food
    until it snaps.

17
Three point bending
The determination of youngs modulus through
three point bending.
18
Conclusion
  • The three point bending provides the most
    accurate results for the textural analysis of the
    potato chips.
  • The part no. 432-027 Three point bending rig will
    cost around 900 by FTC corporation.

19
Thank You
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