Hardness (gf) Springiness Resilience Collagen 1,166.451 gf 0.855 0.645 Elastine 1,789.205 gf 0.921 0.746
TPA of Gelatine
Author yeonjin Posted on 01/16/202101/16/2021Categories TPA (Food & Pharmaceuticals)
Author yeonjin Posted on 01/16/202101/16/2021Categories TPA (Food & Pharmaceuticals)
Puncture test of egg using Texture Analyzer, TXA Standard Version
Author yeonjin Posted on 01/13/202101/14/2021Categories TPA (Food & Pharmaceuticals)
Texture Profile Analysis (TPA) of Fruits and Foods
Author yeonjin Posted on 01/08/202101/14/2021Categories TPA (Food & Pharmaceuticals)
What is the TPA? TPA is Abbreviation for Texture Profile Analysis Instrumental Methods of Measuring Food Texture Objective Analysis of Sensory Evaluation by Simulating Double Bites of Food Parameter of TPA Fracturability: F1 The first significant peak F1 [Unit: kg, g, N], also known as Brittleness Not all products fracture. A parameter for brittle foods such as cereals, chips and crackers. Hardness: F2 The maximum peak force F2 [Unit: kg, g, N] during the first compression cycle The maximum force … Continue reading “Texture Profile Analysis (TPA) of Fruits and Foods”