WO2015086874A1 - System and method for measuring the wettability of food products - Google Patents

System and method for measuring the wettability of food products Download PDF

Info

Publication number
WO2015086874A1
WO2015086874A1 PCT/ES2014/070894 ES2014070894W WO2015086874A1 WO 2015086874 A1 WO2015086874 A1 WO 2015086874A1 ES 2014070894 W ES2014070894 W ES 2014070894W WO 2015086874 A1 WO2015086874 A1 WO 2015086874A1
Authority
WO
WIPO (PCT)
Prior art keywords
liquid
product
absorption
force
indicates
Prior art date
Application number
PCT/ES2014/070894
Other languages
Spanish (es)
French (fr)
Inventor
Manuel GÓMEZ PALLARÉS
Mario MARTÍNEZ MARTÍNEZ
Original Assignee
Universidad De Valladolid
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Universidad De Valladolid filed Critical Universidad De Valladolid
Publication of WO2015086874A1 publication Critical patent/WO2015086874A1/en

Links

Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N13/00—Investigating surface or boundary effects, e.g. wetting power; Investigating diffusion effects; Analysing materials by determining surface, boundary, or diffusion effects
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N13/00—Investigating surface or boundary effects, e.g. wetting power; Investigating diffusion effects; Analysing materials by determining surface, boundary, or diffusion effects
    • G01N13/02—Investigating surface tension of liquids
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N5/00—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid
    • G01N5/02—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid by absorbing or adsorbing components of a material and determining change of weight of the adsorbent, e.g. determining moisture content
    • G01N5/025—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid by absorbing or adsorbing components of a material and determining change of weight of the adsorbent, e.g. determining moisture content for determining moisture content
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N9/00—Investigating density or specific gravity of materials; Analysing materials by determining density or specific gravity
    • G01N9/10—Investigating density or specific gravity of materials; Analysing materials by determining density or specific gravity by observing bodies wholly or partially immersed in fluid materials
    • G01N9/12—Investigating density or specific gravity of materials; Analysing materials by determining density or specific gravity by observing bodies wholly or partially immersed in fluid materials by observing the depth of immersion of the bodies, e.g. hydrometers
    • G01N9/18—Special adaptations for indicating, recording, or control

Definitions

  • the present invention falls within the industrial technical sector of devices for measuring physical properties of food products, and in principle is intended to be used with products derived from flour such as muffins or cookies.
  • the invention also relates to the process for analyzing the wettability of food items.
  • the texture of food products is usually analyzed by means of equipment called texturometers. These devices are based on a probe that presses the product when lowering at a certain speed, while recording the effort made by the probe on this path. Most of the probes press the product and have a pointed or rounded shape, but there are also cutting or with different geometries to mimic the use that consumers make of these products. And so there are probes that mimic the typical compression of the loaves between two fingers, or are capable of breaking a product, such as bananas or pasta, by its central part. In turn there are devices capable of seizing a product by two of its ends and subjecting it to tensile stresses. In this way the force of a closure is analyzed, for example. These devices must exert great force so that the product does not slip, and they are not suitable for picking up more delicate food products.
  • the invention is characterized by being a device capable of evaluating the wettability of food products when operating together with a texture analyzer. With this device it is possible to analyze the amount of liquid absorbed by a product when it is immersed in a liquid, as well as the speed of that absorption and the retention of liquid after the wetting process, as well as the resistance of the product in this process. All these measurements are achieved with a predefined test, and the data obtained are reproducible. Description of the figures
  • Figure 1 Diagram of the sample clamp. Profile (a) and elevation (b).
  • the device presented ( Figure 1) consists of two parallel plates, with a system to regulate the space between them manually.
  • the piece to be measured will be held softly between the approaching plates to guarantee this support, without breaking the piece.
  • the approach system is adjusted by a regulating mechanism (1), which approaches the fixed plate (2) towards a fixed plate (2).
  • a spring (4) is placed to maintain the pressure.
  • the internal surface of the plates will have a rough surface, or toothed, or with micro-tightening, so that when holding the product to be measured, the sliding by the gravity force itself is prevented.
  • This piece will have a fastening system (5) to a team capable of measuring the force made in the displacement of the pieces, such as a texturometer.
  • the piece will be placed between the two plates, as already mentioned.
  • a container with a certain liquid will be placed.
  • the product will descend, at a programmed speed, until it contacts the liquid. From that moment there is a decrease in the product, at the speed set, a fixed rest period, in which the product will be submerged in the liquid, and a rise in the product to the initial position at a set speed.
  • the force curve undergoes a slight decrease, which indicates absorption of the liquid by the product, increasing its weight, decreasing the volume of liquid dislodged and consequently decreasing the thrust according to the Archimedes principle. Therefore the slope of the curve in this phase (d), or the difference between the force exerted at the beginning and the end of it, gives us an idea of the liquid absorption in a second phase.
  • the third part of the curve corresponds to the ascent of the product to the initial position (c), where it ceases to be in contact with the liquid. There is a decrease in the force exerted, until a point is reached where the force is negative, indicating an overweight of the product due to the absorption and retention of the liquid once the piece is no longer submerged.
  • the maximum negative force (g) also indicates the total amount of water absorbed. After reaching that maximum, which usually coincides with the moment when the piece has returned to its initial position, there is a decrease in the negative force, until the curve stabilizes, a decrease that is related to the dripping of the liquid (h) , and therefore with the partial loss of the absorbed liquid when the piece is no longer in contact with the liquid where it has been wet. This decrease will therefore indicate the retention capacity of the absorbed liquid.
  • the products are fragmented during the test, both because of the increase in their weight when absorbing the liquid, and because of their own fragility.
  • the point at which this break occurs (f) indicates the fragility of that product, so that the faster it breaks the greater its fragility.

Abstract

The invention relates to a device that can hold a food product between two plates, such that, when connected to a texture meter, the wettability of said products can be analysed. In order to analyse this parameter, the product is submerged in a liquid and the force acting against the movement of the food product is registered, thereby obtaining information regarding the absorption of the liquid and the retention of same in the food product once removed from the liquid. This measuring system permits both the analysis of the behaviour of different food products when wetted in a particular liquid, and the analysis of the behaviour of different liquids when a food product is submerged therein.

Description

SISTEMA Y PROCEDIMIENTO PARA MEDIR MOJABILIDAD DE PRODUCTOS  SYSTEM AND PROCEDURE FOR MEASURING PRODUCT MOBILITY
ALIMENTARIOS  FOODS
SECTOR DE LA TÉCNICA SECTOR OF THE TECHNIQUE
La presente invención se encuadra en el sector técnico industrial de dispositivos de medida de propiedades físicas de productos alimenticios, y en principio está pensado para ser utilizado con productos derivados de la harina como magdalenas o galletas. La invención también se refiere al procedimiento para analizar la mojabilidad de artículos alimentarios. The present invention falls within the industrial technical sector of devices for measuring physical properties of food products, and in principle is intended to be used with products derived from flour such as muffins or cookies. The invention also relates to the process for analyzing the wettability of food items.
ESTADO DE LA TÉCNICA STATE OF THE TECHNIQUE
Muchos productos alimentarios son porosos, tienen la capacidad de absorber agua u otros líquidos, y esta propiedad es clave en su aceptación por parte de los consumidores. Como ejemplos destacados se puede hablar de bizcochos y otros productos derivados de masas batidas, como magdalenas, y de galletas. Estos productos suelen ser consumidos tras mojarse en un líquido, como leche o café. La cantidad de líquido que son capaces de absorber, lo rápido que se produce esta absorción y la resistencia de los productos a esta absorción, es decir, lo que aguantan sin romperse en este proceso, son factores clave en la calidad de bizcochos y galletas. Algunos otros productos, como el pan, pueden ser consumidos tras mojar en una salsa, o pueden mojarse en un líquido para la elaboración de algún plato cocinado. Por tanto la medida de la mojabilidad de estos productos es de gran utilidad, tanto en el desarrollo de nuevos productos como en el control de calidad de los productos ya desarrollados, así como en las investigaciones sobre formulaciones, cambios en el procesado, o incorporación de aditivos o enzimas para la mejora de este tipo de productos. Many food products are porous, have the ability to absorb water or other liquids, and this property is key in their acceptance by consumers. As outstanding examples you can talk about biscuits and other products derived from whipped dough, such as muffins, and cookies. These products are usually consumed after soaking in a liquid, such as milk or coffee. The amount of liquid they are able to absorb, how quickly this absorption occurs and the resistance of the products to this absorption, that is, what they endure without breaking in this process, are key factors in the quality of biscuits and cookies. Some other products, such as bread, can be consumed after dipping in a sauce, or they can be soaked in a liquid for the preparation of a cooked dish. Therefore the measure of the wettability of these products is very useful, both in the development of new products and in the quality control of the products already developed, as well as in investigations on formulations, changes in processing, or incorporation of Additives or enzymes for the improvement of this type of products.
Existen numerosos métodos para analizar la mojabilidad de productos minerales, y productos duros, sin embargo muchos de estos métodos no se adaptan a productos alimenticios, mucho más débiles, o no consiguen imitar la acción del consumidor al mojar un producto en un liquido (buscar referencias) . There are numerous methods to analyze the wettability of mineral products, and hard products, however many of these methods do not adapt to food products, much more weak, or fail to imitate consumer action by dipping a product in a liquid (look for references).
La textura de los productos alimenticios suele analizarse por medio de equipos denominados texturómetros . Estos equipos se basan en una sonda que presiona al producto al bajar a determinada velocidad, mientras que se registra el esfuerzo realizado por la sonda en este recorrido. La mayoría de las sondas presionan el producto y tienen forma puntiaguda o redondeada, pero también las hay de corte o con distintas geometrías para imitar el uso que los consumidores hacen de estos productos. Y así hay sondas que imitan la típica compresión de los panes entre dos dedos, o son capaces de romper un producto, como plátanos o pasta, por su parte central. A su vez existen dispositivos capaces de apresar un producto por dos de sus extremos y someterlo a esfuerzos de tracción. De esta forma se analiza la fuerza de un cierre, por ejemplo. Estos dispositivos deben realizar una gran fuerza para que el producto no se deslice, y no son aptos para coger productos alimenticios más delicados .  The texture of food products is usually analyzed by means of equipment called texturometers. These devices are based on a probe that presses the product when lowering at a certain speed, while recording the effort made by the probe on this path. Most of the probes press the product and have a pointed or rounded shape, but there are also cutting or with different geometries to mimic the use that consumers make of these products. And so there are probes that mimic the typical compression of the loaves between two fingers, or are capable of breaking a product, such as bananas or pasta, by its central part. In turn there are devices capable of seizing a product by two of its ends and subjecting it to tensile stresses. In this way the force of a closure is analyzed, for example. These devices must exert great force so that the product does not slip, and they are not suitable for picking up more delicate food products.
En general la mojabilidad de bizcochos, galletas y otros productos alimenticios se está analizando en la actualidad a través de pruebas sensoriales con consumidores, o panelistas entrenados  In general, the wettability of biscuits, cookies and other food products is currently being analyzed through sensory tests with consumers, or trained panelists
DESCRIPCIÓN DE LA INVENCIÓN DESCRIPTION OF THE INVENTION
Breve Descripción de la invención Brief Description of the Invention
La invención se caracteriza por ser un dispositivo capaz de evaluar la mojabilidad de productos alimentarios al operar junto con un equipo analizador de textura. Con este dispositivo es posible analizar la cantidad de líquido absorbido por un producto cuando se sumerge en un líquido, así como la rapidez de esa absorción y la retención de líquido tras el proceso de mojado, así como la resistencia del producto en este proceso. Todas estas medidas se consiguen con un ensayo predefinido, y los datos obtenidos son reproducibles . Descripción de las figuras The invention is characterized by being a device capable of evaluating the wettability of food products when operating together with a texture analyzer. With this device it is possible to analyze the amount of liquid absorbed by a product when it is immersed in a liquid, as well as the speed of that absorption and the retention of liquid after the wetting process, as well as the resistance of the product in this process. All these measurements are achieved with a predefined test, and the data obtained are reproducible. Description of the figures
Figura 1. Esquema de la pieza de sujeción de la muestra. Perfil (a) y alzado (b) .  Figure 1. Diagram of the sample clamp. Profile (a) and elevation (b).
Figura 2. Gráfica obtenida en el ensayo propuesto. Se muestran dos curvas correspondientes a dos productos distintos . Figure 2. Graph obtained in the proposed trial. Two curves corresponding to two different products are shown.
Exposición detallada de la invención Detailed statement of the invention
El dispositivo presentado (Figura 1) consiste en dos placas paralelas, con un sistema para regular el espacio entre ellas de forma manual. La pieza que vaya a medirse quedará sujeta de forma suave entre las placas que se aproximarán para garantizar esta sujeción, sin romper la pieza. El sistema de aproximación se ajusta mediante un mecanismo regulador (1), que aproxima hacia una placa fija (2), la placa móvil (3) . Entre las placas se sitúa un muelle (4) para mantener la presión. La superficie interna de las placas tendrá una superficie rugosa, o dentada, o con micro- ajugas, para que al sujetar el producto a medir se impida el deslizamiento por la propia fuerza de gravedad. Esta pieza dispondrá de un sistema de sujeción (5) a un equipo capaz de medir la fuerza realizada en el desplazamiento de las piezas, como un texturómetro .  The device presented (Figure 1) consists of two parallel plates, with a system to regulate the space between them manually. The piece to be measured will be held softly between the approaching plates to guarantee this support, without breaking the piece. The approach system is adjusted by a regulating mechanism (1), which approaches the fixed plate (2) towards a fixed plate (2). Between the plates a spring (4) is placed to maintain the pressure. The internal surface of the plates will have a rough surface, or toothed, or with micro-tightening, so that when holding the product to be measured, the sliding by the gravity force itself is prevented. This piece will have a fastening system (5) to a team capable of measuring the force made in the displacement of the pieces, such as a texturometer.
Para medir la mojabilidad de los productos, tras colocar el dispositivo en un texturómetro o equipo similar, la pieza se situará entre las dos placas, como ya se ha comentado. En la parte inferior se colocará un recipiente con un liquido determinado. El producto descenderá, a una velocidad programada, hasta que se ponga en contacto con el liquido. A partir de ese momento se produce un descenso del producto, a la velocidad que se fije, un periodo fijado de reposo, en el que el producto será sumergido en el liquido, y una subida del producto hasta la posición inicial a una velocidad fijada.  To measure the wettability of the products, after placing the device in a texturometer or similar equipment, the piece will be placed between the two plates, as already mentioned. In the lower part a container with a certain liquid will be placed. The product will descend, at a programmed speed, until it contacts the liquid. From that moment there is a decrease in the product, at the speed set, a fixed rest period, in which the product will be submerged in the liquid, and a rise in the product to the initial position at a set speed.
El equipo registrará en todo momento la fuerza que se opone al movimiento del producto analizado. Estas fuerzas serán positivas si impiden el movimiento descendente del producto y negativas si impiden el ascendente. La representación de esta fuerza frente al tiempo dará lugar a la curva mostrada en la figura 2. The team will record at all times the force that opposes the movement of the analyzed product. These forces will be positive if they prevent the downward movement of the product and negative if prevent ascending. The representation of this force against time will give rise to the curve shown in Figure 2.
En la curva obtenida tras el ensayo (figura 2) se observa un primer incremento de la fuerza, que se corresponde al esfuerzo que debe realizar la pieza para introducirse en el liquido, y que responde al principio de Arquimedes . Los productos que absorban liquido reducirán este incremento de la fuerza, cuya pendiente será menos pronunciada. Por tanto la pendiente de la curva en esta primera fase (a), o la fuerza máxima (e), alcanzada en el momento en que el producto queda en reposo, nos da una idea de la absorción inicial de liquido por parte del producto. La segunda parte de la curva corresponde al periodo donde el producto queda sumergido en el liquido de forma estable (sin moverse) (b) . En esta fase la curva de fuerza sufre un ligero descenso, que indica absorción del liquido por parte del producto, aumentando su peso, disminuyendo el volumen de liquido desalojado y por consiguiente disminuyendo el empuje según el principio de Arquimedes. Por tanto la pendiente de la curva en esta fase (d) , o la diferencia entre la fuerza ejercida al comienzo y al final de la misma, nos dan idea de la absorción de liquido en una segunda fase. La tercera parte de la curva corresponde al ascenso del producto hasta la posición inicial (c), donde deja de estar en contacto con el liquido. Se produce un descenso de la fuerza ejercida, hasta llegar un punto en el que la fuerza es negativa, indicando un sobrepeso del producto debido a la absorción y retención del liquido una vez la pieza deja de estar sumergida. La máxima fuerza negativa (g) también indica la cantidad total de agua absorbida. Tras alcanzar ese máximo, que suele coincidir con el momento en que la pieza ha retornado a su posición inicial, se produce un descenso en la fuerza negativa, hasta que la curva se estabiliza, descenso que está relacionado con el goteo del liquido (h) , y por tanto con la pérdida parcial del liquido absorbido cuando la pieza deja de estar en contacto con el liquido donde se ha mojado. Este descenso indicará, por tanto, la capacidad de retención del liquido absorbido. Por último hay que resaltar que en algunos casos los productos se fragmentan durante el ensayo, tanto por el incremento de su peso al absorber el liquido, como por su propia fragilidad. El punto en que se produzca esa rotura (f) indica la fragilidad de ese producto, de manera que cuanto más rápido se rompa mayor será su fragilidad. In the curve obtained after the test (figure 2) a first increase in force is observed, which corresponds to the effort that the piece must make to enter the liquid, and which responds to the Archimedes principle. Products that absorb liquid will reduce this increase in strength, whose slope will be less pronounced. Therefore the slope of the curve in this first phase (a), or the maximum force (e), reached at the moment when the product is at rest, gives us an idea of the initial absorption of liquid by the product. The second part of the curve corresponds to the period where the product is submerged in the liquid stably (without moving) (b). In this phase the force curve undergoes a slight decrease, which indicates absorption of the liquid by the product, increasing its weight, decreasing the volume of liquid dislodged and consequently decreasing the thrust according to the Archimedes principle. Therefore the slope of the curve in this phase (d), or the difference between the force exerted at the beginning and the end of it, gives us an idea of the liquid absorption in a second phase. The third part of the curve corresponds to the ascent of the product to the initial position (c), where it ceases to be in contact with the liquid. There is a decrease in the force exerted, until a point is reached where the force is negative, indicating an overweight of the product due to the absorption and retention of the liquid once the piece is no longer submerged. The maximum negative force (g) also indicates the total amount of water absorbed. After reaching that maximum, which usually coincides with the moment when the piece has returned to its initial position, there is a decrease in the negative force, until the curve stabilizes, a decrease that is related to the dripping of the liquid (h) , and therefore with the partial loss of the absorbed liquid when the piece is no longer in contact with the liquid where it has been wet. This decrease will therefore indicate the retention capacity of the absorbed liquid. Finally, it should be noted that in some In cases, the products are fragmented during the test, both because of the increase in their weight when absorbing the liquid, and because of their own fragility. The point at which this break occurs (f) indicates the fragility of that product, so that the faster it breaks the greater its fragility.
En un ensayo rápido muchos de los productos no se llegan a romper, por lo que si se pretende estudiar la fragilidad de los productos es conveniente ralentizar el ensayo e incrementar el tiempo en que los productos están sumergidos en el liquido.  In a rapid test many of the products do not break, so if you intend to study the fragility of the products it is convenient to slow down the test and increase the time in which the products are submerged in the liquid.
Para que este ensayo sea repetitivo, y se puedan comparar distintas formulaciones, o sistemas de procesado, deben fijarse varias condiciones, además de la velocidad del ensayo. El tamaño de las piezas o productos, asi como su forma, debe ser similar, ya que este influye en la absorción de agua, al modificar la superficie de intercambio. El liquido donde se moja el producto también debe ser el mismo ya que la composición de este liquido influirá en la absorción de agua por parte del producto. Por último la temperatura del liquido debe ser constante, ya que las temperaturas más altas incrementan la absorción de agua. Por tanto se recomienda que el liquido se encuentre situado en el interior de un baño termostático .  For this test to be repetitive, and different formulations, or processing systems, can be compared, several conditions must be set, in addition to the test speed. The size of the pieces or products, as well as their shape, should be similar, since this influences the absorption of water, by modifying the exchange surface. The liquid where the product is wet must also be the same since the composition of this liquid will influence the absorption of water by the product. Finally, the temperature of the liquid must be constant, since higher temperatures increase water absorption. Therefore it is recommended that the liquid is located inside a thermostatic bath.

Claims

REIVINDICACIONES
1. Sistema para medir mojabilidad de productos alimentarios caracterizado porque comprende un dispositivo formado dos placas paralelas que se ajusta mediante un mecanismo regulador (1), que aproxima hacia una placa fija (2), la placa móvil (3) y un muelle (4) que se sitúa entre las placas para mantener la presión; un sistema de sujeción (5) que permite conectar el dispositivo y aparato ( texturómetro o dinamómetro) capaz de medir la fuerza realizada en el desplazamiento de las piezas. 1. System for measuring wettability of food products characterized in that it comprises a device formed by two parallel plates that is adjusted by means of a regulating mechanism (1), which approaches a fixed plate (2), the movable plate (3) and a spring (4 ) which is placed between the plates to maintain the pressure; a clamping system (5) that allows connecting the device and apparatus (texturometer or dynamometer) capable of measuring the force made in the movement of the pieces.
2. Sistema para medir mojabilidad de productos alimentarios, según reivindicación 1, caracterizado porque la superficie interna de las placas (2 y 3) es rugosa, o dentada, o con microajugas, para que al sujetar el producto a medir se impida el deslizamiento. 2. System for measuring wettability of food products, according to claim 1, characterized in that the internal surface of the plates (2 and 3) is rough, or notched, or with microajugas, so that when holding the product to be measured, sliding is prevented.
3. Procedimiento para medir mojabilidad de productos alimentarios caracterizado porque comprende la sucesión de las siguientes etapas parciales : a) Descenso a velocidad fijada del producto alimentario a analizar sujeto por el dispositivo, unido a un texturómetro, en un liquido, y mantenimiento del producto sumergido durante un tiempo prefijado. En esta etapa se obtiene la curva indicadora de la absorción de liquido y velocidad de absorción del mismo. La pendiente de la curva en esta primera fase (a) , indicará la velocidad de absorción del liquido, mientras que la fuerza máxima (e) , alcanzada en el momento en que el producto queda en reposo, nos indica la absorción inicial de liquido por parte del producto. 3. Procedure for measuring wettability of food products characterized in that it comprises the succession of the following partial stages: a) Descent at a fixed speed of the food product to be analyzed subject to the device, together with a texturometer, in a liquid, and maintenance of the submerged product for a preset time. In this stage the indicator curve of the liquid absorption and its absorption rate is obtained. The slope of the curve in this first phase (a), will indicate the speed of absorption of the liquid, while the maximum force (e), reached at the time the product is at rest, indicates the initial absorption of liquid by part of the product
b) Mantenimiento del dispositivo de forma que el producto quede sumergido en el liquido de forma estable durante un tiempo prefijado. La pendiente de la curva en esta fase (d) , o la diferencia entre la fuerza ejercida al comienzo y al final de la misma, nos indican la absorción de liquido por parte del producto sumergido en reposo, b) Maintenance of the device so that the product is submerged in the liquid stably for a predetermined time. The slope of the curve in this phase (d), or the difference between the force exerted at the beginning and at the end of it, indicates the absorption of liquid by the product submerged at rest,
Ascenso del dispositivo hasta la posición inicial (c) , donde el producto deja de estar en contacto con el liquido. La máxima fuerza negativa (g) indica la absorción global de liquido por parte del producto. La diferencia (h) entre esta fuerza máxima negativa (g) y la fuerza a la que se estabiliza la medida indica el goteo del liquido una vez extraído. En el caso de productos que se fragmenten durante el ensayo, tanto por el incremento de su peso al absorber el líquido, como por su propia fragilidad, el momento en que se produzca esa rotura (f) indica la fragilidad de ese producto (medido en unidades de tiempo) . Ascent of the device to the initial position (c), where the product is no longer in contact with the liquid. The maximum negative force (g) indicates the overall absorption of liquid by the product. The difference (h) between this maximum negative force (g) and the force at which the measurement is stabilized indicates the dripping of the liquid once it has been extracted. In the case of products that are fragmented during the test, both by the increase in their weight when absorbing the liquid, and by their own fragility, the moment at which that breakage occurs (f) indicates the fragility of that product (measured in time units).
PCT/ES2014/070894 2013-12-12 2014-12-04 System and method for measuring the wettability of food products WO2015086874A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201301176A ES2543810B1 (en) 2013-12-12 2013-12-12 System and procedure to measure wettability of food products
ESP201301176 2013-12-12

Publications (1)

Publication Number Publication Date
WO2015086874A1 true WO2015086874A1 (en) 2015-06-18

Family

ID=53370655

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2014/070894 WO2015086874A1 (en) 2013-12-12 2014-12-04 System and method for measuring the wettability of food products

Country Status (2)

Country Link
ES (1) ES2543810B1 (en)
WO (1) WO2015086874A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3761181A (en) * 1971-12-11 1973-09-25 Marconi Co Ltd Method and apparatus for measuring solderability of metal surfaces
JPH0996601A (en) * 1995-10-02 1997-04-08 Tanaka Kikinzoku Kogyo Kk Method for evaluating wettability of solid metal, ceramic to molten glass
CN101153837A (en) * 2006-09-29 2008-04-02 廖树帜 Dynamic testing method and system for wetting property
US20120321775A1 (en) * 2011-06-20 2012-12-20 Burton & Parker Enterprises Llc. Apparatus and method for holding a cookie

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3761181A (en) * 1971-12-11 1973-09-25 Marconi Co Ltd Method and apparatus for measuring solderability of metal surfaces
JPH0996601A (en) * 1995-10-02 1997-04-08 Tanaka Kikinzoku Kogyo Kk Method for evaluating wettability of solid metal, ceramic to molten glass
CN101153837A (en) * 2006-09-29 2008-04-02 廖树帜 Dynamic testing method and system for wetting property
US20120321775A1 (en) * 2011-06-20 2012-12-20 Burton & Parker Enterprises Llc. Apparatus and method for holding a cookie

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
MAYAPPAN ET AL.: "Effect of sample perimeter and temperature on Sn-Zn based lead-free solders''.", MATERIALS LETTERS, vol. 60, no. 19, pages 2383 - 2389. *
PODZEMSKY ET AL.: "Test of wettability of lead-free solders''.", 34 SEMINARIO INTERNACIONAL DE PRIMAVERA EN TECNOLOGÍA ELECTRÓNICA (ISSE, 11 May 2011 (2011-05-11), pages 53 - 56 *

Also Published As

Publication number Publication date
ES2543810A1 (en) 2015-08-24
ES2543810B1 (en) 2016-06-09

Similar Documents

Publication Publication Date Title
WO2011028719A3 (en) Nonlinear system identification techniques and devices for discovering dynamic and static tissue properties
CN206177874U (en) High reliability pH tester
ES2543810B1 (en) System and procedure to measure wettability of food products
US1210487A (en) Oil-thief.
CN105628558B (en) For measuring the apparatus and method of fracturing liquid rubber-breaking viscosity
CN103063700A (en) System and method for synchronously measuring apparent thermophysical property and autoignition temperature of combustible particles
WO2013189175A8 (en) Method and device for measuring concentration of substance in fluid
RU2653175C2 (en) Highly viscous liquids viscosity determination method and the device for its implementation
CN106404542B (en) Marshall stability tester for asphalt mixture
CN101852702B (en) Thermal shock tester
CN103954473A (en) Pork tenderness detection sampler
RU2583061C1 (en) Installation for investigation and method of investigating effect of porous media on phase behaviour of liquid and gaseous fluids
CN204116143U (en) A kind of metal stretching device for measuring properties
CN206362582U (en) A kind of liquid sampler of observable temperature
CN101358957A (en) Shelf life forecasting model for surimi products
Ekman On the use of insulated water-bottles and reversing thermometers
RU128718U1 (en) DEVICE FOR MEASURING VAPOR PERMEABILITY OF BUILDING MATERIALS
Sakurai et al. Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods
US20030193988A1 (en) Method and apparatus for determining the concentration of components of molten baths
RU2600508C1 (en) Method of measuring of eject force of elastic object by recoil method and device for its implementation
RU2784060C1 (en) Method for determining the suitability of pasta for long-term storage
RU145582U1 (en) DEVICE FOR DETERMINING THE DEGREE OF RELIEF OF SHEET SHORT-UP GLASSES
RU141298U1 (en) DEVICE FOR DETERMINING THE HEAT CONDUCTIVITY OF DEFORMABLE MATERIALS
CN209264605U (en) A kind of simple melting point apparatus
CN215893938U (en) Pressure vessel sealing inspection equipment

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14869739

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 14869739

Country of ref document: EP

Kind code of ref document: A1