Texture Analyzer Workshop
08 May 2018 - 09 May 2018
Mini Auditorium 2, TNCPI Building, UPM Serdang
Texture is an important attribute that affects processing and handling, influences habits, and affects shelf-life and consumer acceptance of products. Texture analysis is the mechanical testing of food, cosmetics, pharmaceuticals, and other consumer products in order to measure their physical properties.
Major manufacturers routinely apply texture analysis techniques both in new product development and as part of quality control in all stages of manufacture, carrying out a wide range of measurements to analyse raw materials or excipients, semi-finished goods, packaging and finished products.
It is a cost-effective method to determine the effects of raw material or excipient quality or the adjustment of formulation or processing variables on end product acceptability – whether this is to measure the 'mouth feel' properties of food, the flow properties of creams and pastes, the break or bend of a product or the tackiness of adhesives. If problematic textural issues occur during storage or transportation, texture analysis can provide a useful assessment.
1. To expose the application of texture analyzer
2. To determine the correct method for using texture analyzer
3. To demonstrate an accurate method of analysis in determining product textures
Updated:: 16/03/2018 [salehan]