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Objective Biscuit Measurement. Key Instrumental Measurement Techniques. Moisture content measurement Weight, linear dimensions and bulk density measurement Colour measurement Texture analysis Three point break test Cone penetrometry. Biscuit Moisture Measurement.

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Presentation Transcript
key instrumental measurement techniques
Key Instrumental Measurement Techniques
  • Moisture content measurement
  • Weight, linear dimensions and bulk density measurement
  • Colour measurement
  • Texture analysis
    • Three point break test
    • Cone penetrometry
biscuit moisture measurement
Biscuit Moisture Measurement
  • Low moisture product (1-5%)
  • Critical aspects of Biscuit Moisture
    • Perceived consumer quality
    • Shelf life
    • Mechanical properties
biscuit moisture measurement1
Biscuit Moisture Measurement
  • On Line
    • NIR Gauge
  • Off Line
    • NIR Gauge on ground sample
    • Laboratory “loss in weight” determination
slide5
Biscuit Weight,

Linear Dimensions and

Bulk Density

biscuit eccentricity measurement
Biscuit Eccentricity Measurement

Eccentricity = Length/Width

(Target for Circular Biscuit = 1)

biscuit colour measurement
Biscuit Colour Measurement
  • Use of Colour Reference Guides
  • Use of Reflectance Meter
conclusion
Conclusion
  • All measurements are important to ensure a consistent product.
  • Some are best suited to production, others to the laboratory.
slide20

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