The inviting yogurt container in the refrigerator gives no indication of what it’s been through. And its moment of truth is still pending: is the lid sealed tight but still easy to open? Are the consistency and viscosity of the yogurt alright? What about the texture of the cereals and fruit mixed in with the yogurt?
If a single factor is not met satisfactorily, rejects and returns result, causing high costs and loss of image for the product’s manufacturer.
Testing machine manufacturer Zwick can help with an extensive product line for texture, viscosity, and packaging testing. At the 14th annual International Forum for Materials Testing, renowned in the materials testing branch, the food and packaging center introduced various testing solutions: from the evaluation of the brittleness of wafers to the conduciveness of cheese to slicing, and the determination of bread freshness in accordance with standard AACC 74-09. Zwick also offers practical solutions for testing under controlled temperatures, as was demonstrated on the basis of a butter test.
The Zwick systems distinguish themselves not only through their versatility and quality but also through their flexibility. A single machine now suffices for texture and packaging testing. A second working area complements the already simple and fast exchange of testing tools.
The new version of the test Xpert® II testing software completes the alignment with a well-planned system. The intelligent software is quite familiar with the food industry and is cost efficient to boot, since the modular design allows solutions to be tailored to the exact needs.
This information has been sourced, reviewed and adapted from materials provided by Zwick.
For more information on this source, please visit Zwick.