A/MEC 多重擠壓裝置

A/MEC 多重擠壓裝置
為結構破碎測試提供了一個高效率、高準確度的方法，用於觀察半固體（Semi-Solids）的結構破碎（Breakdown）。麵食、肉製品、霜淇淋、麵包、糊狀食品、脂肪、乳酪以及半固體樣品（Structured Liquids）。

The Multiple Extrusion cell was originally developed by the Food Science & Technology Department at TNO Nutrition and Food Research Centre in The Netherlands. It was developed to look at the structural breakdown of semi-solids. Structural breakdown can be a result of mastication in the mouth or can occur during manufacturing of a product, e.g. during mixing and kneading. Work-softening of an ingredient, like e.g. a bakery fat during mixing of a dough, has implications for the final product quality.