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.

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