6 results about "Texture analyzer" patented technology

This invention discloses an evaluation method for the processing characteristics of fresh Daqu (fermented wheat koji) blanks based on textural mechanics analysis. This method quantifies the sensory analysis results of the wheat-flour mixture used in koji production, allowing for an objective evaluation of the sensory quality of the koji blanks based on specific data. The method comprises the following steps: preparing multiple samples of fresh koji blanks as test samples; using a texture analyzer to measure the physical properties of each sample as evaluation indicators of the sensory characteristics of the fresh koji blanks. The measured physical properties include hardness, elasticity, chewiness, cohesion, and adhesiveness; determining the stability of the measured physical properties of different test samples and establishing a discrimination model for different wheat varieties of koji blanks; and determining the correlation between the measured physical property parameters and the sensory evaluation.

The present invention relates to a chewing system used in food analysis for performing a chewing test on a food sample in order to determine a textural property of a solid food throughout the oral process, wherein said system is integrable into all texture analyzers operating on a load-cell basis.

This invention provides a method for identifying the textural characteristics of small-sample cooked rice from rice genetic populations. By using centrifuge tubes as the rice cooking vessel and measuring various textural parameters of the rice using a texture analyzer, the amount of each parallel sample is reduced to 0.5 ± 0.03 g. Only 2.5 g is needed to obtain the textural parameters of both fresh and reheated rice, providing a feasible method for identifying the textural phenotype of rice genetic populations, especially those with small seed quantities. Qualitative medium-speed filter paper is used to cover the tube opening, facilitating the exchange of moisture between the inside and outside of the centrifuge tube during cooking and preventing rapid loss of surface moisture during reheating. The sampling process employs whole-grain indiscriminate sampling, effectively avoiding differences in results caused by different sampling locations due to the unevenness of the inner and outer layers of the rice when sampling from a large number of samples after cooking. This invention establishes an objective evaluation method for the textural characteristics of small-sample rice based on a texture analyzer, laying the foundation for genetic research on the textural characteristics of rice.

The present invention relates to a jaw system used in food analysis for performing a biting, crushing, or comminution test in order to determine a textural property of a solid food throughout the oral process, wherein said system is compatible with all texture analyzers operating on a load-cell basis.

1. Name of the product in this design: Texture Analyzer (Chuangxing CTA-35HS). 2. Applications of this design: It is used for physical property analysis and testing of gel strength, hardness, brittleness, elasticity, toughness, cohesion, etc. in multiple industries such as food, pharmaceuticals, and cosmetics. 3. The key design features of this product are its shape. 4. The image or photograph that best illustrates the design's key features: the front view.

The present application relates to a kind of based on texture analyzer's globe of cauliflower texture evaluation method, belong to fruit and vegetable quality detection technical field.The method includes: cauliflower test sample preparation;Using texture analyzer to carry out TPA texture detection, obtain the hardness, cohesion, elasticity, chewiness and resilience 5 kinds of texture index data;Extract principal component;Texture comprehensive score value calculation;The establishment of globe of cauliflower texture evaluation mathematical model;Globe of cauliflower germplasm resource texture class group division.The present application carries out variance analysis, sperrman correlation analysis, linear regression analysis, principal component analysis, membership function analysis and cluster analysis to 5 texture indexes, establishes globe of cauliflower texture evaluation mathematical model, and divides the texture class group of globe of cauliflower germplasm resource.The present application provides a unified, objective method for globe of cauliflower texture quality evaluation, provides valuable data for the globe of cauliflower texture evaluation system at present stage, and can be used to study the change trend of globe of cauliflower texture, optimization planting etc..