Foods are processed in a many ways resulting in a tremendous variety of products. Fluid products such as ketchups, sauces and spreads exhibit complex rheological behavior which may need to be characterized for proper processing.
In the creation of confections such as candy, ice-cream and chocolate, in addition to complex rheology, thermal properties become essential to quantify, to ensure that products are solid at the desired temperatures. Thermal analysis as well as dynamic mechanical methods are useful tools for these investigations.
Products such as crackers, cookies and cereal need to be protected from breakage during transportation. The fragility of these foods can be characterized by impact test methods and other mechanical properties.
|R-011||Capillary Rheology (1 Temperature)|
|T-103||Thermal Conductivity Scan|
|R-012||Capillary Rheology with Bagley Correction (1 Temperature)|
|T-021||Vicat Softening Temperature|
|R-028||Cure Kinetics by DMA -non isothermal|
|T-203||Thermogravimetric Analysis (TGA)|