Food Texture Analyzer (Dual Load Cell)- TVT 6700
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Introduction
The examination of structural tissue is usually based on sensory evaluation and experience. The TVT 6700 Texture Analyzer is fast, objective and more accurate and verifiable than sensory judgment.
The TVT 6700 applies pressure or stretching to food and other samples under controlled conditions to precisely measure a texture profile. It measures the compression and tension force and position accurately over time using standard test modes, such as single or multiple stresses, tensile strength, compression and retention, extension-retention, rupture, and relaxation to define product texture. The data is taken as a graph and stored in the database.
The TVT 6700 texture analyzer is user-friendly, efficient and versatile with platforms and probes for measuring the texture properties of many food products and different materials.
Feature and benefits - TVT Texture Analyzer
Simple
A single model suits the needs of the food industry.
User friendly
Easy to use with a large library of standard test routines and starter methods in software.
Objective
Sensitive, accurate and reproducible complete texture profiles.
Powerful software
Comparison graph overlay, automated statistical calculations, customizable analysis and report options, flexible data export to spreadsheet programs and graph export.
Rugged
Robust design suits laboratory and production environments.
Versatile
The TVT 6700 is supplied with two Load Cells. Change between the two in less than a minute. Standard and custom tests for hardness/firmness/softness, fracturability (brittleness), cohesiveness, adhesiveness/stickiness, springiness (elasticity), chewiness, gumminess, stringiness/shortness.
Cost Efficient
Reduce the need for sensory panels.
Operating the TVT Texture Analyzer
- Ensure the load cell is tared.
- Attach suitable probe to the instrument. Use a rig if required. Calibrate the probe position.
- Position the sample centrally underneath the probe.
- Select an appropriate product and test method and start the measurement.
- Force is applied (compression or extension) and plotted as a function of time or distance. Test results are shown on screen with statistical information calculated automatically. Test results and measurement data can easily be exported to a spreadsheet program for further analysis.
Specifications
Instrument specifications
| Max Product Height: | 300 mm |
| Dimensions (HxWxD), Net Weight | 65x34x44 cm, 24 kg |
| Load Cells/Force Range (Standard configuration 10 & 50 kg): | 5, 10, 20, 30, 50, 100 kg. |
| Force Resolution: | 1 gf (grams-force) |
| Load Cell Accuracy: | <0.03% |
| Speed Range: | 0.1-30.0 mm/sec |
| Speed Accuracy: | 0.03% at 5mm/s |
| Position Accuracy: | ± 0.02 mm |
| Precision (RSDr*): | ≤ 0.5% |
| Power Requirements: | 110-240 V, 50 – 60 Hz |
* Relative Standard Deviation within-instrument repeatability
Computer Requirements:
PC with Windows XP, Vista or Win7 operating system, DirectX 8 compatible 3D Graphics card, 1 RS 232 com port, 1 USB com port, 1.6 GHz CPU, 512 Mb RAM, hard disk space for data files (>100Mb recommended).
Texture analysis applications - TVT 6700
The flexibility of the TVT 6700 Texture Analyzer makes it suitable for a wide range of applications including
- quality control of raw materials
- in-process and finished products testing
- product formulation
- process development
- evaluation of ingredient and processing changes
- monitor changes during storage and transport
- imitating chewing
- imitating consumer handling.
Application notes include:
Bakery Applications
Bagel crumb; firmness by puncture (AIB method)
Biscuit and cookie; firmness and fracturability by penetration
Biscuit, cookie and cracker; hardness and fracturability by cutting
Biscuit and cookie; hardness and fracturability (AIB method)
Bread crumb; compression (AACC 74-09)
Bread crumb; double cycle compression
Bread crumb; firmness by compression (AIB method)
Bread crumb; firmness by compression (hold until time)
Cinnamon roll; firmness by puncture (AIB method)
Crisp bread; fracturability using break probe
Croissant; firmness by cutting
Dough; hardness by penetration
Dough; adhesiveness by penetration
Hamburger bun; crust firmness by puncture (AIB method)
Muffin; shelf life by compression (hold until time) (AIB method)
Pancakes and thin bakery products; extensibility by puncture
Sponge cake; firmness and springiness (hold until time)
Sponge cake; firmness and springiness by multiple cycle compression
Sponge cake; firmness by puncture
Sponge cake; firmness by puncture (AIB method)
Tortilla; stretchability by penetration (AIB method)
Tortilla and other thin, baked products: elasticity by tension
Tortilla chips and tostada shells; fracturability (AIB method)
Confectionery Applications
Caramel: hardness, stickiness and stringiness by puncture
Chocolate bars; hardness by penetration
Hard candy; fracturability and hardness by cutting
Soft chewy confectionery; hardness and stickiness by puncture test
Soft gummy confectionery; firmness and elasticity by compression test
Dairy Products Applications
Cheese, hard; firmness by cutting
Cheese, soft; hardness and stickiness by puncture
Cheese, soft; spreadability by compression
Cheese spread; hardness and stickiness by puncture
Ice cream; cutting (shear) force by cutting
Margarine; firmness by cutting
Margarine; firmness by puncture
Mayonnaise; firmness by puncture
Mayonnaise; consistency by back extrusion
Milk foam; firmness by back extrusion
Mousse; firmness by puncture
Yoghurt; firmness by back extrusion
Yoghurt; firmness by compression
Extruded Products Applications
Extruded snack: hardness by penetration
Pet food pellets; hardness of dehydrated pellets by compression
Fruits and Vegetables Applications
Almonds; hardness (exterior and interior) by cutting
Apples and other fruits; hardness (to predict bruising) by puncture
Apples and other fruits; hardness (to predict bruising) by compression
Beans, processed (canned); firmness by back extrusion
Potatoes: Cutting (shear) force by cutting
Potatoes, french fries; firmness by cutting
Potatoes, mashed; firmness by back extrusion
Gels (including jam and marmalade) Applications
Gel; Gel strength, elasticity by puncture
Gelatin; bloom strength by penetration
Marmalade; gel strength and elasticity by penetration
Grains Applications
Rice, cooked; firmness and stickiness by compression
Pasta and Noodles Applications
Spaghetti and noodles; cutting (shear) (AACC 16-50)
Spaghetti and noodles, cooked; firmness by cutting
Spaghetti and noodles, cooked; elasticity by tension
Spaghetti and noodles cooked; firmness and adhesiveness by compression
Spaghetti, lasagne and noodles, dry; hardness using break probe
Protein Products (meat, fish, eggs) Applications
Chicken; Firmness and cutting strength by cutting test
Egg shell; hardness (transportation strength) by puncture
Fish; firmness by cutting
Fish; firmness by puncture
Meat products, circular; firmness, (bite force) by cutting
Meat products; firmness, cohesiveness, springiness, gumminess by compression
TVT Texture Analyzer accessories
A wide range of accessories are available, making the TVT 6700 a very versatile analyzer for various texture and sensory characteristics in many different types of samples.
Probes
The probe is what the TVT uses to analyze the sample. As the probe comes into contact with the sample the instrument will measure the force needed to bend, compress, break, extend or displace the sample. To get the right information about your sample you need the right type of probe. Perten offers a wide range of probes to suit your application. Read more about our texture analysis probes.
Rigs
Rigs are used to hold products and to give them the right position. We offer a range of standard rigs, and can customize rigs for your specific application.
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