NEW VOLSCAN PROFILER PROVES
THAT SIZE MATTERS

Stable Micro Systems has launched an updated version of its VolScan Profiler to allow bread manufacturers to quantify accurately the volume of bread and baked products.

As a follow on from the successful launch of the original VolScan Profiler in 2007, a new compact model (VSP300) is now also available, which rapidly and repeatedly defines dimension-related parameters in smaller items such as muffins and croissants. This data allows manufacturers to control and monitor breadmaking conditions and processing operations. The new, smaller VolScan Profiler offers a wealth of additional software features, requires less work space and is flexible enough to handle not only small baked goods, but also larger loaves with maximum dimensions of 300mm length and 190mm diameter.

The non-contact measurement method offered by the VolScan Profiler offers considerable advantages over displacement techniques, which purely measure volume. It provides a rapid, 3-dimensional digitisation, which can be customised according to desired parameters and calculations. The product is mounted at each end or located by a universal mounting device, tailored to the specific product. Manufacturers can then enter their specific parameters for each batch, including sample ID name, date, flour weight, bread type and batch code. The product is then automatically weighed and the device scans vertically to measure its contours at selectable intervals, while the product rotates. Each interval consists of 400 data points, providing an extremely detailed and accurate profile. Once the scan is complete, data regarding bread volume, length, maximum width and height, height of the maximum width and width of the maximum height can all be retrieved. These figures automatically calculate the product’s “specific volume”.

The results produced by all models of the VolScan Profiler can be viewed in both 3D and 2D, offering the most specific and detailed data in order to guarantee optimum product quality in samples of all sizes. Within the 2D sectional view, automatic or manual measurements can be made on chosen intervals, or “slices” of the test data, allowing dimensional investigation throughout the product. The 3D view provides enhanced visual comparison, allowing rotation of the product scan in all planes. All of this data is saved in a spreadsheet format for easy access and data comparison with previous archived measurements. It can be viewed in Microsoft Excel, or dropped into a report template.

For bakery manufacturers today, diligent quality assurance is key in guaranteeing product consistency, which in turn influences consumer purchasing decisions – people will only remain loyal to a brand if it can produce the best quality results, time and time again. And, with bakery products in particular, achieving the greatest volume is crucial. The higher the volume, the better the perceived value for money. The VolScan Profiler identifies any inconsistencies immediately so that manufacturers can stay on top of production and have complete peace of mind that their products are the best they can be. With a typical test time of under 60 seconds, the VolScan Profiler allows for a complete and highly detailed dimensional analysis.

The VolScan Profiler complements other volume predicting tools such as the Dough Inflation System and Kieffer Dough & Gluten Extensibility Rig (shown left) which are now popular established dough testing measurements.

Request a brochure

EXPONENT VERSION 5 COMING SOON

In the near future, when you login to Exponent (versions 5.0.0.0 and higher) you will notice a new splash screen.

This features links to useful pages from our website and contact details of local distributors. Throughout Exponent you will also notice additional panels on the sides of many of the settings windows. These will provide useful information to explain parameters and assist in the correct choice of settings.

As usual, customers already using Exponent software can download the latest version free of charge from the Software Download section of our website.

MELON TESTING AT THE AGRICULTURAL RESEARCH INSTITUTE IN CYPRUS

We recently installed a TAXTplus Texture Analyser at the Agricultural Research Institute, Nicosia, Cyprus.

The instrument arrived just in time with the harvest of watermelons for an important trial.

We were very happy to be able to assist and train the new user ‘on the job’. Texture Analysis was one of several methods used to assess melons of different varieties, root stocks and post-harvest storage times. We developed a method to accurately quantify the flesh firmness using the Multiple Puncture Probe (A/MPP). The central pins were removed so as to avoid the hard core which gave a mis-representative result. The outer ring of pins were ideally located as they punctured the heart of the melon yet avoided the seeds.

Sample preparation involved cutting the melon in half and removing the blossom end with a sharp knife to provide extra stability. The melon was presented to the texture analyser and levelled if necessary to ensure a flat testing surface. The penetration test was commenced. The area under the curve was taken as the flesh firmness. The melon was then passed to the next station for further destructive analysis including sugar content, colour evaluation and lycopene content.

DANISH TECHNICAL UNIVERSITY CHOOSES
MULTIPLE INSTRUMENT UPGRADING

Food Technician, Nancy Kjøbæk, is the Manager of the texture and rheology laboratory at the National Food Institute at Technical University of Denmark – a job she has been doing for seven years.

The facilities comprise of a range of rotational rheometers and texture analysers from Stable Micro Systems. Recently the laboratory upgraded four of these texture analysers to the current Plus specification in order to continue their research with the latest testing capabilities and features. 

Nancy’s work covers the development of methods and conduction of measurements for research and education concerning a broad range of food applications. She is especially experienced in texture analysis and is often utilised by the food industry to test new products or develop test methods which capture the essence of product attributes. The latest activity in this area is the organisation of advanced texture analysis courses in collaboration with Stable Micro Systems’ Scandinavian distributor Oleinitec AB. These courses will be available at the National Food Institute in Lyngby from the beginning of 2010.

UPGRADING YOUR TA.XT2i TEXTURE ANALYSER

Stable Micro Systems are still able to offer upgrade paths for TA.XT2i Texture Analyser instruments to the latest specification TA.XTplus Texture Analyser – see story above.

To investigate the benefits and receive a quotation please contact: sales@stablemicrosystems.com

Request a brochure

COME AND SEE US AT FIE 2009 – AND GET A FREE GIFT!

Next month, we will be exhibiting at Food Ingredients Europe – 17-19 November in Frankfurt, Germany.

This is one of the largest shows at which Stable Micro Systems will be exhibiting in the next two years and consequently we will have a comprehensive range of instrumentation on display. Come along to our booth and talk with our texture experts and see some of our new devices. We will be situated in Hall 8, just inside of one of the entrances at Booth 8E2. When you get to our booth, use the password CHEWINESS with one of our staff – and receive a small gift.

Register for tickets at: http://fieurope.ingredientsnetwork.com/home

LIMS IN EXPONENT

For manufacturers, traceability through all stages of production, processing and distribution is critical in the effort to monitor quality, effectively manage recalls and limit product and revenue loss. A Laboratory Information Management System (LIMS) offers a secure environment for the management of batch relationships between raw materials, processed materials and packaged goods.

A LIMS automatically captures sample data, checks for out-of-specification results and assembles data into a variety of report formats, thereby identifying suspect products and suspending their release during investigation. The suspect product can then be isolated to examine any deviations. In that way, unfit products are prevented from reaching the public and even if they do, a much more effective recall and prevention programme is initiated, minimising associated costs and possible litigation.

A LIMS enables laboratories to standardise and harmonise operations at all stages of production from the production of raw materials to the packaging that delivers the product to the customer. The system can collect, store, process and report on all the different types of data generated within laboratories, including sample preparation data, instrument generated data, standards, reagents and media, reference data for users and management and metric reports. Laboratory automation is one of the most important benefits associated with the use of LIMS, eliminating transcription errors, data overlaps and lost man hours associated with conventional manual data management methods. By taking advantage of the automation that a LIMS delivers, reports can be generated with uniform formats, and certificates of inspection can be stored within the LIMS for traceability and re-issue whenever needed by regulatory agencies.

In addition, a LIMS will also monitor any established requirements for instrument calibration and replacement of parts, as well as the training qualifications for all users of the equipment or software, ensuring that only authorised users are performing testing and that all instrumentation is within specified settings.

By having a LIMS integrated with instruments, test data is immediately available to plant process and control systems making results instantly available to management who can make use of the data generated in the laboratory in a way that informs their day-to-day decision making. A LIMS can provide the manufacturer with the knowledge that the quality of the product they are delivering meets the highest standards set by legislation and regulatory authorities.

Exponent now has a feature that simplifies the sending of analysis results to LIMS from most companies. It comes in the form of a new Macro command that can be easily configured to export the selected results of the current product to a file that a LIMS can read and delete.

Just add the new command to your existing macro, specify the base file name and where it should be saved. Then configure your LIMS to watch for the file and extract the data when it appears.

Each time you analyse your data a new text file will be created with the results ready for your LIMS to pick up.

MACROS AND PROJECTS

Sample Macros & Projects have now been added to the Data Analysis Techniques section of Help Files within Exponent software.

These give useful examples of data analysis and typical tests that can be immediately loaded into Exponent by clicking on the ‘Load’ button.

RHEOLOGY AND TEXTURE OF FOOD –
EXPLAINING THE SCIENCE

Leatherhead Food Research, Leatherhead on 27th October 2009
Book Now
Member Price £390.00 Plus VAT
Non-Member Price £490.00 Plus VAT

An understanding of the rheological properties of foods and their ingredients is crucial for anyone involved in product formulation, processing or quality control. Product formulation, processing, and even eating, all have an effect on the rheology and texture of food and therefore have an impact on product quality and consumer appeal.

Often rheology and texture measurements can produce lots of data that is difficult to fully understand and interpret. Rheology and Texture in Food and Drink has a mix of lectures, workshops and case studies in a convenient one-day package. The course provides delegates with the confidence and intuition to carry out tests and analyse results in their work place. The day will also help you to understand the techniques and results obtained from physical testing of this sort. Prior to the course, delegates should inform the course leader of their product category to enable us to incorporate this information in examples used throughout the day.

Leatherhead Food Research
Randalls Road
Leatherhead
Surrey
KT22 7RY

Tel: +44(0)1372 376761
Fax: +44(0)1372 386228
E-mail: help@leatherheadfood.com
Website: www.leatherheadfood.com

http://www.leatherheadfood.com/rheology-texture-of-food-explaining-the-science

LITERATURE HIGHLIGHT

The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications

Edited by: Stanley P. Cauvain and Linda S. Young
BakeTran, High Wycombe, Buckinghamshire, UK

This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

ISBN: 978-1-932078-99-2, April 2009, 504 pages, 6x9, hardcover
Available from DEStech Publications

USE OF BARCODE SCANNER AND VERNIER

Users of PLUS instruments may be interested to find that there are additional data collection options now available.

A Vernier allows linear distance measurements to be fed directly into Exponent as part of the test sequence. A single value would be stored within the Product Data of the test.

With the aid of a barcode scanner, a product barcode can be obtained, which would automatically select the correct project ready for testing, allowing even more automation and reducing user error.

Both devices are attached via the USB port on the PC.

Scanning the product automatically selects the required Product Project and prompts the user to start running tests, thereby allowing fully automated Project switchover.

WEBSITE SEARCH TOOL

www.stablemicrosystems.com now utilises the Google search tool to assist in the search of useful topics within our website.

If you are looking for something specific, use the search tool and select from the list displayed.

EXHIBITIONS AND CONFERENCES 2009

• 5th International/7th National Congress of Cereal Technologists: 21-23 October 2009 / Opatija, Croatia

• FI Europe: 17-19 November 2009 / Frankfurt, Germany

• SCS Formulate: 18-19 November 2009 / Coventry, UK

UK TRAINING SEMINARS 2009

One day courses for any user wanting to obtain the maximum benefit from the use of the range of texture analysis equipment and software.

• Wednesday, 21st October 2009
• Wednesday, 25th November 2009

Please contact us to arrange a place:
• Tel: 01483 427345 • Fax: 01483 427600 • Email: sales@stablemicrosystems.com

Accommodation can be arranged at extra cost.    

Request a brochure

SOFTWARE VERSIONS AND RECENT UPDATES

All of the software packages below are available for download free of charge from our website within the Software Download section:

• Texture Expert – 1.22
• Texture Expert Exceed – 2.64
• Exponent – 5.0.0.0 coming soon
• VolScan Profiler software – 0.0.1.30
• Application Help Files last updated – Aug 2009
• Abstract Help file last updated – Feb 2009

BROCHURE REQUEST

If you would like to request a brochure on any of the instruments featured in this edition of User News, or any other Stable Micro Systems product, please click here