Home > Applications > Cereal Product Testing Attachments

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Any of the texture analyser range can be used for the product tests listed below.

A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of cereal products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

Typical measurements include:

  • Crispness/Fracturability/Brittleness (or loss of) of dry cereal products:  breakfast cereals, cereal bars, extrudates, seed coats, popcorn

  • Compressive Strength/Hardness/firmness (increase/decrease): breakfast cereals, grains, extrudates, cereal bars, oats, rice
  • Consistency: porridge, baby food, rice pudding
  • Rupture force: kernels
  • Toughness: kernels
  • Elasticity (modulus): kernels, cereal endosperm
  • Stress relaxation behaviour: kernels
  • Yield Strength: kernels
  • Breaking Strength (due to shear): extrudates
  • Stickiness/adhesiveness: couscous, oatmeal, starches, rice
  • Tenderness: cereal flakes
  • Bowl life: breakfast cereals
  • Gel strength: starch gels

Ottawa cell with Watertight Base

5-blade Kramer Shear cell

Acoustic Envelope Detector

Ottawa Cell with
Watertight Base
'Bowl Life' testing of Breakfast Cereals is made possible
through the use of an Ottawa
Cell and newly designed
watertight base plate and
liquid catchment tray.

5-blade Kramer 
Shear Cell
Can be used for the shearing
of dry cereal products.

Acoustic Emission and 
Video Playback
Allow the collection of acoustic data during a test and the synchronisation of force data with video frames - of particular interest for the testing of brittle products.

Application Studies are available for the testing of CEREAL products using the TA.XT2i, TA.XTplus, TA.XTExpress  or TA.HDplus texture analysers.

In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/TA.HDplus in the testing of CEREAL products.
Click here for paper titles and citation details.

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