The consumer success of chocolate is due to its recognised appeal to the taste buds, but also to the particle size of each of the ingredients . This is an important factor in the manufacturing process as particles that have been ground too finely will make the chocolate sticky whereas particles that are too large will make it too coarse to the eye and to the palate.

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Milk is the base of the dairy industry, source of various food products like butter and cheese. Insoluble in water, fat forms an emulsion and appears in the form of a multitude of spheric droplets.CILAS Particle Size Analyzer is perfectly appropriated to measure these fat drops scattered in milk. Milk from farms is transformed and homogenized before sale.

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The Ambient Oxygen Ingress Rate (AOIR) method, can measure the permeability of oxygen through films in finished packaging. The rate at which oxygen passes through a packaging film is a key factor for food products packaged under a modified atmosphere designed to exclude oxygen and inhibit the growth of microorganisms, thereby prolonging the shelf life of the product. Most existing techniques measure oxygen permeability of film before it has been incorporated into the package – where the process of heating, stretching and forming can affect the film’s properties.

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The Ambient Oxygen Ingress Rate (AOIR) method, can measure the permeability of oxygen through films in finished packaging. The rate at which oxygen passes through a packaging film is a key factor for food products packaged under a modified atmosphere designed to exclude oxygen and inhibit the growth of microorganisms, thereby prolonging the shelf life of the product. Most existing techniques measure oxygen permeability of film before it has been incorporated into the package – where the process of heating, stretching and forming can affect the film’s properties.

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The Hot Tack Tester is a highly sophisticated instrument for testing sealing properties of packaging material. It is being used in research and development as well as in SQC/SPC applications for raw materials; semi finished goods and finished packaging products.
The Hot Tack Tester permits evaluation of sealability and hot tack under a broad range of testing conditions to optimize packaging machine settings and to ensure consistent quality of the product. The instrument is also a practicable and helpful tool to packaging material manufacturers and end-users for incoming material inspection and for obtaining optimal production line speed. 

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An air flow which is temperature or air conditioned to achieve exactly the requested set values flows continuously through the test chamber. The air duct fitted to the chamber rear comprises all components required for air make-up. The chamber air is taken out of the test space by means of the recirculating air system, then it is passed via the fin-type heat exchanger where the chamber air is cooled down if necessary. An electrical heater installed in air flow direction behind the heat exchanger heats the recirculated air if required.

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Cyclic compression or penetration test Firmness, Gumminess, Springiness Bread slices AACC 7409: Penetration test with cylindrical die Firmness, Hardness Pastry, cookies, waffles WarnerBratzler

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For tests of the sealing joint of peelable packagings: Peeling of covers or sealing materials from dimensionally stable or inflexible packagings (Peel Test). For specimen diameters up to 100 mm, or up to 200 mm if the test area depth extension is used.

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Viscosity The term viscosity describes the flow characteristics of liquid systems. Two liquid layers, which slide one against the other generate a mechanical resistance against the movement (toughness, inner friction). This is called flow stress. If several layers are moved with different speeds, viscous forces are generated. These forces decelerate the layers with higher speed and accelerate the layers with lower speed. These phenomena follow physical laws and can be defined by equations, with regard to shear rate and shear forces. Viscosities are always dependent on temperature.

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