经典课件-某某公司LFRA TA 质构仪原理培训.pptx

1、东南科仪东南科仪2004 S 2004质构仪的概念东南科仪东南科仪2004 S 2004东南科仪东南科仪2004 S 2004东南科仪东南科仪2004 S 2004东南科仪东南科仪2004 S 2004东南科仪东南科仪2004 S 2004相关标准东南科仪东南科仪2004 S 2004对可定量的参数的测试和解释对可定量的参数的测试和解释东南科仪东南科仪2004 S 2004东南科仪东南科仪2004 S 2004 产品所有的机械性的、几何性的和表面的产品所有的机械性的、几何性的和表面的特性，可通过机器、感触和适当的观察、嗅觉特性，可通过机器、感触和适当的观察、嗅觉等手段进行测量等手段进行测量 (

2、ISO 5492）东南科仪东南科仪2004 S 2004是一个经验式的测量法，与构成物质的分子的基本结构性质和这些分子的聚集性特征有关。质构分析质构分析:与这门测定方法学相关有很多参数：FUNDAMENTAL 本本质特性质特性IMITATIVE模拟模拟EMPIRICAL经验测试经验测试OPTIMUM优化优化Hardness硬度Fracturability破裂性Consistency稠度Adhesiveness胶粘性Cohesiveness粘结性Chewiness 咀嚼性Related to“real-life”characteristics of a product!都与产品的实都与产品的实际

3、情况有关系的特性际情况有关系的特性东南科仪东南科仪2004 S 2004特征参数解释-以面包为例东南科仪东南科仪2004 S 2004硬度（Hardness）：东南科仪东南科仪2004 S 2004弹性（Springness）：东南科仪东南科仪2004 S 2004粘聚性（Cohesiveness）：东南科仪东南科仪2004 S 2004胶着性（Gumminess）东南科仪东南科仪2004 S 2004最好的面包是什么？东南科仪东南科仪2004 S 2004对馒头的评价东南科仪东南科仪2004 S 2004对面条质构测定和评价东南科仪东南科仪2004 S 2004利用平板探头挤压面条东南科仪东

4、南科仪2004 S 2004向上施力，拉断面条东南科仪东南科仪2004 S 2004粘性测试东南科仪东南科仪2004 S 2004饼干的评价东南科仪东南科仪2004 S 2004 An integral part of Quality Control testing Quality Control check to establish process capabilities Rheological predictor(process development)Establishment of quality standards Conformance to customers quality

5、requirements New Product Development Sensorial correlationPRODUCT DEVELOPMENT 产品研发产品研发-Scale-up Approval 产品等级认证-Specification Development 产品特性研究-Shelf-life Trials 产品保存时间试验-Ingredient Changes and product matching -成分改变和产品匹配PROCESS DEVELOPMENT 流程工艺流程工艺-At-Line Process Control 生产流程控制-Proactive rather t

6、han Reactive Processing 帮助生产前做好准备-Process Optimisation 生产优化-Pipeline and Pump Design 对管道和输送系统的设计有参考价值QA&QC SYSTEMS 质量检测和控制质量检测和控制-CRITICAL QUALITY POINTS 质量点质量点-Integral part of ISO 9002 ISO质量认证的主要部分-Raw material and Supplier conformance 原材料和供应商的一致性PRODUCT EVALUATION 产品评价产品评价-Product Improvements 产品

7、改进-Sensory Correlations 与口感有关-Texture Profile Analysis 组织概况分析-Consumer Studies 消费者研究-Product Matching 产品匹配(Adapted from Borwanka,1992)东南科仪东南科仪2004 S 2004 质构测定面对的是一些物体的自然性质和形态，可变质构测定面对的是一些物体的自然性质和形态，可变性因素较多，为了测试准确，数据可用，我们必须保性因素较多，为了测试准确，数据可用，我们必须保证相关因素的相对固定（温度，湿度，夹具探针等）证相关因素的相对固定（温度，湿度，夹具探针等）.Instrum

8、ent Specific Variables:Test Speed 测试速度Test Direction 测试方向Distance of Penetration 穿透距离Probe Type 探针型号东南科仪东南科仪2004 S 2004探头形状和几何尺寸：圆柱向下施力使样品形成压缩，变型和破碎向下施力使样品形成压缩，变型和破碎COMPRESSION:Probe(cylindrical probe or flat plate)comes into contact with sample exerting force upon it.压挤试验：探头（圆柱形或扁平盘状）尽力压向样品Cake Com

9、pression 蛋糕压挤试验蛋糕压挤试验FtInitial surface fracture 开始表面破裂DOWN STROKEUP STROKEHARDNESS 硬度Probe area equal to or greater than that of sample 探头面积要等于或大于样品的接触面积东南科仪东南科仪2004 S 2004探头形状和几何尺寸（圆柱）向下施力，凝胶状物质被压缩和反向喷出向下施力，凝胶状物质被压缩和反向喷出PUNCTURE AND PENETRATION:Probe comes into contact with surface creating both co

10、mpressive and shear forces as penetration increases.穿透试验：探头向下接触样品表面，当穿透力度加大时产生压力和剪切力GELATIN BLOOM TEST 凝胶试验凝胶试验Negative force=Tackiness of gelatin sample 反向力FtBloom value is taken as final force attained at given deformationBLOOM STRENGTHArea=Work to attain deformationNegative area=Adhesion of gelat

11、in sample 反向面积东南科仪东南科仪2004 S 2004向下施力使含颗粒乳液挤出并自由流动向下施力使含颗粒乳液挤出并自由流动PUNCTURE AND PENETRATION:Conical probe comes into contact with surface generating increased forces with increased contact areas as test proceeds.圆锥形探头与样品表面接触不断增加接触面积探头形状和几何尺寸（锥体）Consistency稠度Hardness 硬度 Adhesion Characteristics 粘附性 S

12、oft Cheese Spreadability 软奶酪的涂布性软奶酪的涂布性FtGIVES GOOD INDICATION OF PARTICLE FLOW 对粒状物的流动有很对粒状物的流动有很好的指示好的指示东南科仪东南科仪2004 S 2004向下施力产生线切割，样品被压缩进而被切开向下施力产生线切割，样品被压缩进而被切开CUTTING AND SHEARING:As the blade or cutting wire comes into contact with the samples cutting forces are generated as probe distance in

13、creases.切割和剪切：刀片或切割线往下接触样品，当探针的距离增加时，产生切割力。探头形状和几何尺寸（切割线）Measurement for Cheddar CheeseHardness 硬度 Adhesion Characteristics粘附特性FtInitial resistance to cutting shown by slope followed by plateau of forces indicative of consistency东南科仪东南科仪2004 S 2004向下施力样品被压缩，进而破裂（松糕）向下施力样品被压缩，进而破裂（松糕）SPHERICAL PROBES

14、:Compression using rounded spherical ball probe.Probe comes into contact with surface creating predominantly compression forces until point of rupture or end of test.球形探针：向下接触物体不断产生压力，直到样品接触点破裂或结束试验。探头形状和几何尺寸（球型）FtSurface Compression Test on Brie CheeseHARDNESS 硬度APPARENT 外观MODULUS 模量AREA OF WORK IN

15、DICATIVE OF INTERNAL CONSISTENCY 作用面积指示内 部稠度Rounded edges give good probe sample contact圆形刀口，与样品更好接触东南科仪东南科仪2004 S 2004探头形状和几何尺寸（刀片）向下施力，样品被挤压，进而被切开向下施力，样品被挤压，进而被切开CUTTING WITH A SHEAR BLADE:Blade fixtures are used to simulate the action of slicing or cutting.用刀片切割：刀片夹具模拟切割行为。Cutting Forces of Refor

16、med Ham火腿火腿 Area is indicative of sample consistency 面积对应样品稠度Hardness硬度Modulus is generated from initial slope模量产生于初始斜率lMeat&meat products 肉类肉类lFish 鱼鱼lVegetables 蔬菜蔬菜lCheeses奶酪奶酪lCosmetics 化妆品化妆品东南科仪东南科仪2004 S 2004带缺口刀片向下施力，样品被压缩和切开。带缺口刀片向下施力，样品被压缩和切开。CUTTING WITH A WARNER-BRATZLER BLADE:A notched

17、blade centrally locates cylindrical samples such as sausages.The notched shape gives increased contact area throughout the test generating more constant results.切割实验：将圆筒状的带有包膜的样品如香肠放在一个带凹口的刀片里。刀片的接触面积增加到一定程度，产生切割作用，进一步的切割力基本上是一个常数。FtInitial fracture 破裂点Gradual decrease in forces as fracture continue

18、s.Slower the decrease greater sample consistency e.g.work to breakArea is indicative of sample consistencyWarner-Bratzler Cut of a Sausage 香肠切割香肠切割探头形状和几何尺寸（凹口刀片）东南科仪东南科仪2004 S 2004向下施力，模拟牙齿的动作。向下施力，模拟牙齿的动作。CUTTING WITH VOLODKEVICH BITE JAWS:Used to simulate the biting action with the front incisors

19、.Peak force generated is of key interest.模仿（人的）前面门牙撕咬的行为。产生的最大力是我们关注的重点。lCereals 谷类食品谷类食品lMeats 肉类肉类lFruits and 水果水果vegetables蔬菜蔬菜lConfectionery 糖果糖果探头形状和几何尺寸（钝锥体）Cutting Force of a Carrot 胡萝卜胡萝卜 Sample Area is indicative of sample consistencyHardness 硬度Bio-Yield point生物屈服点东南科仪东南科仪2004 S 2004向下施力产生挤

20、压，剪切向下施力产生挤压，剪切CUTTING WITH KRAMER SHEAR CELL:This texture press consists of ten precision blades which move through a box compressing,shearing and extruding the food.由十个刀片组成，对物体产生压力、剪切力和挤压的力。Multiple blades make the cell particularly suited to the assessment of multi-particle products or those whic

21、h have variable properties across their cross-section.多刀片试验单元特别适合于评估多颗粒产品或那些具有多种特性的物体，例如：lBreakfast 早餐早餐 cereals 谷类食品谷类食品lPie fillings 饼馅饼馅lPastes 面食面食l Prepared rice,beans and pulses 精制大米，豆类精制大米，豆类l Meats 肉类肉类探头形状和几何尺寸：刀片阵列东南科仪东南科仪2004 S 2004向下施力使胶状流体反向喷射状流出向下施力使胶状流体反向喷射状流出BACK EXTRUSION:Compressio

22、n-extrusion tests consist of applying force to a food until it flows through an outlet.In back extrusion this is area X and Y in the illustration.反向挤压：施加一个挤压的力直到食物从出口流出。在反向挤压试验中要说明的是面积X和Y。Forces involved are extremely complex 施加的力非常复杂 Generally record the max force required to accomplish extrusion a

23、nd the work done during the test.Average forces generated post plateau are also sometimes quantified.通常纪录到达挤出的最大力和功。有时也会量化稳态下的平均压力。XY探头形状和几何尺寸：活塞东南科仪东南科仪2004 S 2004BACK EXTRUSION反向挤出反向挤出:These tests work particularly well with viscous products such as:这种测试特别适用于粘性物体，如：=Soft Gels and yogurts 软凝胶和酸奶酪软凝

24、胶和酸奶酪=Fruit and Vegetable Purees 水果和蔬菜汤水果和蔬菜汤=Cosmetics 化妆品化妆品=Sauces and pastes 酱料和面糊酱料和面糊=Greases 油脂油脂Negative area of graph caused by weight of sample on probe and adhesive characteristics.图表上的凹陷区是由于探头上的样品的重量和其具有的粘性特点导致的。探头形状和几何尺寸:活塞FModulus(Gradient)模量（斜率）tHardness 硬度Consistency稠度Adhesive ForceL

25、ight Mayonnaise 轻蛋黄酱轻蛋黄酱 Standard Mayonnaise 标准蛋黄酱标准蛋黄酱东南科仪东南科仪2004 S 2004向下施力，使半固体顺向挤出向下施力，使半固体顺向挤出FORWARD EXTRUSION:Measures the compression force for a“piston”disc to extrude a product through a standard sized outlet in the base of the container.测试将样品从容器底部的标准尺寸的开口处顺向挤出的力量。Excellent imitative test

26、 of many commercial applications 非常好地模仿许多商业应用适用于许多种样品的测量评估-凝胶和半固体凝胶和半固体-面糊和饼馅面糊和饼馅-水果和蔬菜酱（儿童营养食品）水果和蔬菜酱（儿童营养食品）-面霜和头发护理品面霜和头发护理品-任何管状包装的产品：酱料，牙膏，鞋油等等任何管状包装的产品：酱料，牙膏，鞋油等等探头形状和几何尺寸：匹配活塞东南科仪东南科仪2004 S 2004向下施力挤压，样品被压缩变型和流散向下施力挤压，样品被压缩变型和流散FORWARD EXTRUSION WITH OTTAWA CELL带带OTTAWA单元的顺向挤压单元的顺向挤压:This te

27、st measures the compression force for a loose fitting square plunger to extrude a product through a base plate.一个正方形活塞对底盘上物体的向下挤压力。lBreakfast cereals 谷类早餐谷类早餐lFruit,vegetables and pulses 水果、蔬菜和豆类水果、蔬菜和豆类l Meats 肉肉l Fish 鱼鱼探头形状和几何尺寸：平板 Extrusion plates supplied comprise of bars,holes and a blank plat

28、e.东南科仪东南科仪2004 S 2004Zone 1Compress and deform sample 使样品压缩和形变使样品压缩和形变 Ottawa cell becomes tightly packed until almost solidZone 2Steep increase in forces 力的急剧增加力的急剧增加 Air and liquid are expressed until rupture and extrusionZone 3Force plateaus until probe changes direction 力达到稳定直到探针改变方向力达到稳定直到探针改变方

29、向 Peaks indicative of particulates and sample variationFtOTTAWA CELL平板测试汉堡包的情形：平板测试汉堡包的情形：Steep increase in forceas target deformation reached当目标形变达到时力急剧增加 Force to rupture and extrude 破裂和挤出的力Probe Withdraws 探头撤回Zone 1Zone 2Zone 3东南科仪东南科仪2004 S 2004向下施力：物体受到挤压，继而断裂向下施力：物体受到挤压，继而断裂THREE POINT BEND AS

30、SEMBLY三点弯折实验三点弯折实验:This test measures the fracture and bend characteristics of many different materials:测试样品的破裂和弯折特性Adjustable support spanSample样品Probe探针l Biscuits 饼干饼干l Confectionery糖果糖果l Plastics 塑料塑料l Cosmetics化妆品化妆品l Vegetables蔬菜蔬菜l Polymers聚合物聚合物探头形状和几何尺寸：球形钝探针Ft“Snap”Characteristics of Lipsti

31、ck唇膏折断性唇膏折断性Initial slope 初始斜率(Modulus)Hardness硬度Force decreases post fracture 力量减少加速破裂 可调节宽度的支撑架东南科仪东南科仪2004 S 2004可变参数：测试实验的设计构造UP AND DOWNWARD FORCES REPEATED上下往复施力上下往复施力TEXTURE PROFILE ANALYSIS(TPA):组织结构测试图分析组织结构测试图分析 Classifies key textural characteristics as a bridge between sensory and instru

32、mental techniques using force/deformation curve.典型的构造特性是感官和用力/形变曲线量化的仪器测量之间的桥梁？Utilises compression forces only 仅仅是利用压缩力Operates as duplicated profile from which validated textural characteristics can be calculated 可重复操作的有效的组织结构特性是可以计算的？Multifunctional test with wide range of applications within ind

33、ustry 工业应用领域宽广的多功能测试Considerable historical references utilising TPA texture protocol 利用组织结构测试图分析具有历史数据参考价值东南科仪东南科仪2004 S 2004施力施力-撤回，往复实验撤回，往复实验Hardness 硬度=Peak+ve force Springiness弹性=Height food recoversCohesiveness粘结性=A2/A1Adhesiveness 粘附度=Negative area from first biteFracturability破裂度=First brea

34、k in cycleGumminess粘性=Semi-solid foods calculated from Hardness x CohesivenessChewiness 咀嚼性=Solid foods calculated from Hardness x Cohesiveness x SpringinessFtHARDNESSADHESIVENESSA2A3A1SPRINGINESS可变参数：测试实验的设计例子东南科仪东南科仪2004 S 2004向下施力保持，记录回复应力曲线 Utilises exponential decay parameter where imposed forc

35、e is maintained and relaxation within system continuously calculated.可连续记录最大压缩力回撤后的衰减特征，一般是呈现指数状下滑的。Method is empirical in nature 实验方法本质上是一种经验法 Used in the analysis of experimental results 用于试验结果的分析 Applicable to materials regarded linear or non-linear rheologically 用于具有线性或非线性流变性能的物体检测 Gives a good

36、indication of system elasticity 对于分析系统的弹性具有很好的指导作用东南科仪东南科仪2004 S 2004Food exhibiting visco-elasticbehaviour,where initial force decreases as constant deformation is maintainedFPeak Load 最大负荷最大负荷(selected distance)Initial relaxation rate 初始松弛率初始松弛率Load at 减压时的负荷减压时的负荷DecompressionLoad Relaxation负荷松弛负

37、荷松弛COMPRESSIONtTackiness粘性粘性 Adhesion粘附性粘附性XFX*100=%RELAXATIONF0%RELAXATION=%VALUE OF FX TO F0F0Fx东南科仪东南科仪2004 S 2004TEST DIRECTION测试方向UPWARD FORCES:Adhesion forces are calculated from compressing a product until adequate contact between probe and sample is made.向上施力：向上施力：计算支持被压物体的力，直到探针和样品的接触充分为止。C

38、onsidered as both a positive and negative characteristic 要考虑正面和反面的特性 Indicative of attractive forces between sample and other materials with which it comes into contact可预测样品和其它物体之间的吸引力会在接触中起作用 Traditionally quantified as the work required to break interface in:以下物体常常需要量化打破界面所做的功：l Glues 胶水胶水l Confec

39、tionery 糖果糖果 l Gums,pastes and Gels 凝胶体，面团凝胶体，面团l Rice and pasta米和面食米和面食东南科仪东南科仪2004 S 2004FtTEST DIRECTION测试方向Time that the sample remains adhered to the probe样品保持粘附在探针上的时间ADHESIVENESS粘附度粘附度Work required to break probe-sample interface 破坏探针和样品界面所需的功ADHESIVE FORCE 粘附力粘附力Force required to break probe

40、-sample interface(TACKINESS)ADHESIVE CHARACTERISTICS OF A YOGURT SAMPLE 酸乳酪样品的粘度特性酸乳酪样品的粘度特性东南科仪东南科仪2004 S 2004UPWARD FORCES:Tension is used to stretch samples and generate tensile or break forces within a sample.向上施力：即施加在样品上的张力，产生伸长，或导致样向上施力：即施加在样品上的张力，产生伸长，或导致样品破坏。品破坏。TEST DIRECTION测试方向 Samples wi

41、ll fracture at narrowest region due to“necking”where sample thins to point where it snaps.样品在最狭窄的地方破裂，因为在此处样品变薄，最快达到断裂点 Problem is compounded when samples are gripped in jaws of fixture creating weak point.当样品被固定夹具夹紧时，就使样品产生了弱点 Geometry and regularity of sample is critical 该试验对样品的几何形状和均称性要求很严格Area t

42、hins as tensile strength increasesl Spaghetti 意大利式细面条l Noodles 面条l Packaging Seals&Films 包装密封材料和薄膜l Wire etc.金属线 东南科仪东南科仪2004 S 2004A wide range of tests are available,each with specific benefits or disadvantages in specific applications.It is for this reason that Bourne(1982)denoted a 4 stage proce

43、dure for test selection:有很宽广的测试范围可供选择，有很宽广的测试范围可供选择，对于特殊的应用每一个都有特别的好处。基于这个原因，对于特殊的应用每一个都有特别的好处。基于这个原因，Bourne在在1982年建议了试验选择的年建议了试验选择的4个阶段的程序：个阶段的程序：1.NATURE OF PRODUCT:Material characteristics 产品的自然属性2.PURPOSE OF TEST:QC;Product Development;Research.Legal Obligation,Process Control etc.试验目的：用于质量控制，产品

44、开发，研究。法律义务，过程控制等等3.ACCURACY REQUIRED:Replicate tests,natural variability within sample.试验精度的要求：重复性试验，样品中的天然可变性4.DESTRUCTIVE OR NON-DESTRUCTIVE 破坏性或非破坏性东南科仪东南科仪2004 S 2004SAMPLE SPECIFIC VARIABLES 样品特殊的可变样品特殊的可变性性There are a number of sample specific variables which must be addressed prior to running

45、 a texture test:许多样品特殊的可变性在进行组织分析试验之前必须了解：HOW SAMPLE IS HELD:样品摆放和被固定的方式样品摆放和被固定的方式 Surface contact area should be maximised and anisotropic effects eliminated 表面接触面积应该是最大的，并且要消除各向异性的影响TEST TEMPERATURE:测试温度测试温度 Total dependency of textural characteristics on temperature 所有组织结构特性都与温度有关系EDGE AND BASE

46、EFFECT:边缘和基体效应边缘和基体效应 Movement,distribution and flow of force related positioning beneath probe 探针的移动到接触受力，力的变化与探针的接触点和接触点下面的物质结构有关系。Sample variables must be limited and understood in order to maximise fundamental value of a test.必须限制样品的可变量，以取得最佳的试验结果必须限制样品的可变量，以取得最佳的试验结果东南科仪东南科仪2004 S 2004Although

47、food texture itself is a complex multi-dimensional attribute its measurement and quantification doesnt have to be.The quantification of textural parameters permits:尽管食物的组织结构具有很复杂的多向特性，较难测量和量化。组织结构参数的量化可以做到：Sensorial Correlation与感觉有 关系的量化Rheological Prediction流变学性能的预测Process and productOptimisation生产工艺的优化