| List of TVT Method Descriptions |
6/7/2012 |
49 kB |
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| Principal TVT Texture Analyzer Methods |
6/7/2012 |
71 kB |
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| TVT Method 01.01 AACC 74-09 Bread crumb compression |
6/7/2012 |
132 kB |
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| TVT Method 02.01 AIB Bread crumb compression for firmness |
6/7/2012 |
135 kB |
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| TVT Method 03.01 Bread crumb double cycle compression |
6/7/2012 |
121 kB |
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| TVT Method 04.01 Bread crumb firmness by Hold Until Time |
6/7/2012 |
135 kB |
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| TVT Method 05.01 Hamburger bun crust by Puncture test AIB standard procedure |
6/7/2012 |
112 kB |
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| TVT Method 06.01 Bagel crumb firmness by Puncture test AIB standard procedure |
6/7/2012 |
116 kB |
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| TVT Method 07.01 Bisquits and cookies, hardness and fracturability by penetration Pentration test |
6/7/2012 |
122 kB |
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| TVT Method 08.01 Biscuits and Cookies hardness and fracturability by fracturability test |
6/7/2012 |
135 kB |
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| TVT Method 09.01 Cookies, hardness and flexibility by Fracturability test, AIB standard procedure |
6/7/2012 |
136 kB |
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| TVT Method 10.01 Biscuits, cookies and crackers, hardness and fracturability by Cutting test |
6/7/2012 |
124 kB |
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| TVT Method 11.01 Biscuits and cookies, hardness and fracturability by single cycle test |
6/7/2012 |
134 kB |
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| TVT Method 12.01 Dough of Biscuits and cookies, max force and hardness by single cycle test |
6/7/2012 |
115 kB |
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| TVT Method 13.01 Dough , max force and adhesiveness by single cycle test |
6/7/2012 |
124 kB |
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| TVT Method 14.01 Extruded snack, maximum force and hardness by Puncture test |
6/7/2012 |
116 kB |
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| TVT Method 15.01 Sponge cake, firmness and springiness by Hold until time test |
6/7/2012 |
115 kB |
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| TVT Method 16.01 Sponge cake, firmness and springiness by Multiple cycle test |
6/7/2012 |
123 kB |
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| TVT Method 17.01 Sponge cake, firmness by Puncture, Single cycle test |
6/7/2012 |
121 kB |
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| TVT Method 18.01 Sponge cake, firmness by Puncture, Single cycle test, AIB Standard Procedure |
6/7/2012 |
117 kB |
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| TVT Method 19.01 Croissant, firmness by cutting, Single cycle test |
6/7/2012 |
116 kB |
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| TVT Method 20.01 Muffin, Shelf life by compression, Hold Until Time test, AIB Standard Procedure |
6/7/2012 |
116 kB |
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| TVT Method 21.01 Cinnamon Roll, firmness by puncture, Single cycle test, AIB Standard Procedure |
6/7/2012 |
114 kB |
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| TVT Method 22.01 Crisp Bread fracture by fracturability test |
6/7/2012 |
123 kB |
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| TVT Method 23.01 Pancake and thin bakery products, extensibility by punccture test, single cycle |
6/7/2012 |
115 kB |
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| TVT Method 24.01 Tortilla, stretchability, breaking point and rupture force by single cycle test, AIB Standard Procedure |
6/7/2012 |
115 kB |
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| TVT Method 25.01 Tortilla, extensibility,by tension, single cycle test |
6/7/2012 |
124 kB |
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| TVT Method 26.01 Tortilla chips and tostada, breaking force, by compression, single cycle test, AIB Standard Method |
6/7/2012 |
125 kB |
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| TVT method 27.01 Chocolate bars, hardness by Penetration test |
6/7/2012 |
121 kB |
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| TVT method 28.01 Caramel, hardness, stickiness ans stringiness by puncture test |
6/7/2012 |
122 kB |
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| TVT method 29.01 Soft and chewy confectionary, hardness and stickiness by puncture test |
6/7/2012 |
120 kB |
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| TVT method 30.01 Soft, gummy confectionary, firmness and elasticity by compression, HUT |
6/7/2012 |
122 kB |
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| TVT method 31.01 Hard candy, fracturability and hardness by fracture test |
6/7/2012 |
125 kB |
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| TVT method 32.01 Margarine firmness by Puncture test |
6/7/2012 |
125 kB |
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| TVT method 33.01 Margarine firmness by Puncture test, conical probe |
6/7/2012 |
128 kB |
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| TVT method 34.01 Margarine firmness by cutting test |
6/7/2012 |
120 kB |
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| TVT method 35.01 Mayonnaise consistency by puncture test |
6/7/2012 |
127 kB |
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| TVT method 36.01 Mayonnaise consistency by back extrusion test |
6/7/2012 |
129 kB |
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| TVT method 37.01 Ice cream, shearing force by cutting test |
6/7/2012 |
119 kB |
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| TVT method 38.01 Soft cheese, hardness and stickiness by puncture test |
6/7/2012 |
123 kB |
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| TVT method 39.01 Cheese, firmness by cutting test |
6/7/2012 |
123 kB |
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| TVT method 40.01 Soft cheese, spreadability by compression test |
6/7/2012 |
130 kB |
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| TVT method 41.01 Yoghurt, consistency by back extrusion test |
6/7/2012 |
131 kB |
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| TVT method 42.01 Yoghurt, consistency by compression test |
6/7/2012 |
120 kB |
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| TVT method 43.01 Mousse, consistency by puncture test |
6/7/2012 |
130 kB |
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| TVT method 44.01 Milk foam, hardness by back extrusion test |
6/7/2012 |
130 kB |
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| TVT method 45.01 Almonds, exterior and interior hardness by cutting test |
6/7/2012 |
127 kB |
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| TVT method 46.01 Potato, shearing force by cutting test |
6/7/2012 |
123 kB |
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| TVT method 47.01 French fries, firmness by cutting test |
6/7/2012 |
121 kB |
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| TVT method 48.01 Mashed potatoes, firmness by back extrusion test |
6/7/2012 |
134 kB |
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| TVT method 49.01 Apple and other fruits, hardness by puncture test |
6/7/2012 |
128 kB |
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| TVT method 50.01 Apple and other fruits, bruising by compression test |
6/7/2012 |
123 kB |
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| TVT method 51.01 Beans, firmness and extrusion force by back extrusion test |
6/7/2012 |
135 kB |
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| TVT method 52.01 Marmalade, gel strength, rupture force and elasticity by penetration test |
6/7/2012 |
141 kB |
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| TVT method 53.01 Gelatin bloom strength by penetration test |
6/7/2012 |
120 kB |
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| TVT method 54 01 - Gel gel strength elasticity by puncture test |
6/7/2012 |
117 kB |
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| TVT method 55 01 - Meat firmness toughness bite force by cutting test |
6/7/2012 |
123 kB |
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| TVT method 56 01 - Meat products firmness cohesiveness resilience springiness gumminess by compression test |
6/7/2012 |
117 kB |
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| TVT method 57.01 Chicken, firmness and cutting strength by cutting test |
6/7/2012 |
130 kB |
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| TVT method 58.01 Fish, firmness and cutting strength by cutting test |
6/7/2012 |
130 kB |
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| TVT method 59.01 Fish, firmness by puncture test |
6/7/2012 |
120 kB |
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| TVT method 60.01 Egg, hardness by puncture test |
6/7/2012 |
121 kB |
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| TVT method 61.01 Spaghetti and noodles, cutting and shearing force by cutting test, AACC 16-50 |
6/7/2012 |
121 kB |
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| TVT method 62.01 Cooked noodles, firmness by cutting test |
6/7/2012 |
124 kB |
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| TVT method 63.01 Cooked noodles, elasticity and strength by tension test |
6/7/2012 |
130 kB |
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| TVT method 64.01 Cooked spaghetti and noodles, firmness and adhesiveness by compression test |
6/7/2012 |
123 kB |
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| TVT method 65.01 Dry spaghetti and noodles, hardness by fracture test |
6/7/2012 |
127 kB |
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| TVT method 66.01 Cooked rice, firmness and stickiness by compression |
6/7/2012 |
121 kB |
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| TVT method 67.01 Pet food pellets, hardness of dehydrated pellets by compression |
6/7/2012 |
122 kB |
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