The texture of rice is vital to how the consumer perceives the quality of the product.
The Mecmesin Rice Texture Analyzer is a bench-top, software-controlled instrument to measure the sensory mouthfeel of cooked rice and other foods.
Fitted with a Kramer compression-shear fixture, the system replicates the natural bite and chewing action and the results correlate to the established Texture Profile Analysis (TPA) parameters which define mouthfeel.
VectorPro software controls the Texture Analyzer to apply the forces on the test sample, acquires the data and automatically calculates the results which correlate to the correct sensory qualities. Peak forces, average forces, work can all be calculated from the graphical results to indicate the essential texture quality attributes of the food. Attributes such as hardness, stickiness, adhesiveness can be measured and compared to the ideal values, compared to other batches of supplied rice to optimise the cook profile of the product.
The texture of rice is vital to how the consumer perceives the quality of the product.
The Mecmesin Rice Texture Analyzer is a bench-top, software-controlled instrument to measure the sensory mouthfeel of cooked rice and other foods.
Fitted with a Kramer compression-shear fixture, the system replicates the natural bite and chewing action and the results correlate to the established Texture Profile Analysis (TPA) parameters which define mouthfeel.
Example applications
The Kramer Shear Cell tests rice in bulk to replicate bite and chew mouthfeel-
Each test in each batch is clear shown in the results screen of VectorPro
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The Kramer Shear Cell is an extremely versatile texture analysis fixture for bulk testing of food samples
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Kramer thin-blade Shear Cell fitted to the interchangeable fixture base plate
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VectorPro will indicate peak values for firmness and other characteristics for the graphical data
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The ISO Hardness value can be returned from selecting the constant resistance plateau of the curve
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The sensory characteristic of stickiness is calculated from the return stroke of the shear cell
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VectorPro Texture Profile Analysis result calculation options include graph areas which can represent adhesiveness
Overview
The texture of rice is vital to how the consumer perceives the quality of the product.
The Mecmesin Rice Texture Analyzer is a bench-top, software-controlled instrument to measure the sensory mouthfeel of cooked rice and other foods.
Fitted with a Kramer compression-shear fixture, the system replicates the natural bite and chewing action and the results correlate to the established Texture Profile Analysis (TPA) parameters which define mouthfeel.
VectorPro software controls the Texture Analyzer to apply the forces on the test sample, acquires the data and automatically calculates the results which correlate to the correct sensory qualities. Peak forces, average forces, work can all be calculated from the graphical results to indicate the essential texture quality attributes of the food. Attributes such as hardness, stickiness, adhesiveness can be measured and compared to the ideal values, compared to other batches of supplied rice to optimise the cook profile of the product.
Product brochures
Features
Key features
This system gives the rice producer a quantifiable method to benchmark and compare the texture of different rice varieties, optimize the cook profile (to indicate consumer preparation instructions) and check the consistency of supplied raw grains.
It can evaluate the impact of variations in harvesting, which affects the protein and carbohydrate levels in rice. These two characteristics have a great deal of influence on the final texture when it is prepared.
Software
VectorPro software controls the Texture Analyzer to apply the forces on the test sample, acquires the data and automatically calculates the results which correlate to the correct sensory qualities. The food scientist can examine the graph of force vs displacement and assign peak, average, areas and other values to texture property calculations.
Firmness
The peak compression force measured during the complete bite cycle represents the firmness. This indicates if the rice has been cooked enough.
Stickiness and Adhesiveness
As the shear blades return to the start of the cycle, the peak tension force indicates the stickiness in the cooked rice, correlating to the starch released during cooking. This texture may be desirable in some dishes. The TPA parameter of adhesiveness is the work required to fully release the chewed material from the mouth and is calculated from the area under the curve.
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