Use
The mesh probe is used here to measure the texture of different fruit yogurts. Via a compression test, it thus allows quantifying the consistency as well as the presence of fruit in yogurt.
Method
The mesh probe is targeted on the sensor. If the pot is quite large, the probe allows measurement directly in the pot. Otherwise, the use of a container is necessary. A measurement via compression from 20mm to 1mm/s is performed.
Materiel
TX-700 Sonde Mesh Logiciel
Results
The association of the mesh probe with TX-700 allows the determination of the consistency of a fruit yogurt. Thus, thanks to the device, it becomes possible to characterize the texture of yogurt.
The pressure exerted on the fruits present in yogurt during test 1 shows us that the TX-700 is perfectly capable of characterizing the texture of this kind of product. During test 2 (second pressure), the fruits being already at the bottom of the container, the TX-700 measures initially only the texture of yogurt alone. The response increases at the end as the probe encounters previously grown fruits.
The TX-700 is therefore the ideal device for texture measurement on dairy products, such as yogurt.