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        Testing for Food

        Foods are processed in a many ways resulting in a tremendous variety of products. Fluid products such as ketchups, sauces and spreads exhibit complex rheological behavior which may need to be characterized for proper processing.

        In the creation of confections such as candy, ice-cream and chocolate, in addition to complex rheology, thermal properties become essential to quantify, to ensure that products are solid at the desired temperatures. Thermal analysis as well as dynamic mechanical methods are useful tools for these investigations.

        Products such as crackers, cookies and cereal need to be protected from breakage during transportation. The fragility of these foods can be characterized by impact test methods and other mechanical properties.

        TestPaks typically ordered by this industry

        Testpak ID Name

        Tests typically ordered by this industry

        Test ID Name
        T-015 Specific Heat
        R-011 Capillary Rheology (1 Temperature)
        T-103 Thermal Conductivity Scan
        T-010 DSC Scan
        D-010 Solid Density
        D-015 Melt Density
        R-012 Capillary Rheology with Bagley Correction (1 Temperature)
        T-021 Vicat Softening Temperature
        R-028 Cure Kinetics by DMA -non isothermal
        T-203 Thermogravimetric Analysis (TGA)
        Testing for Food
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