カテゴリーアーカイブ: Uncategorized

Introduction to the Needle Penetration Test The Needle Penetration Test is a critical process in assessing the resistance and reliability of materials such as injection needles, vial stoppers, and other medical components. By evaluating the force required for a needle to penetrate a given material, this test ensures compliance with standards like ISO 7864, ISO 8871-5, and USP 381, safeguarding product integrity and user safety. Key Applications of the Needle Penetration Test Injection Needle Testing Injection needles require precise calibration to avoid excessive penetration force that may lead to patient discomfort or inefficiency. The test measures the needle’s puncture force to confirm its suitability for medical procedures, aligning with ISO 7864 guidelines. Vial Stopper Testing Vial stoppers […]

Gelatin is a critical ingredient in industries like food, cosmetics, pharmaceuticals, and photography. One of the most vital quality parameters in gelatin production and application is gelatin Bloom strength, which reflects the firmness and performance of gelatin gels. To accurately measure this characteristic, manufacturers rely on a gel strength tester—a precision instrument designed to evaluate the texture and elasticity of gelatin samples according to international standards. The Importance of Gel Strength in Gelatin Applications In both edible and industrial applications, the performance of gelatin is directly tied to its gel strength. For instance, in food and beverages, the right Bloom strength determines the mouthfeel and stability of products like gummies, yogurts, and desserts. […]

Introduction In the food manufacturing industry, ensuring tortilla durability while maintaining flexibility is crucial. A tortilla should be soft enough to roll yet strong enough to hold fillings without tearing. To achieve this balance, a texture analyzer provides an objective method for evaluating tear resistance and extensibility, replacing unreliable subjective assessments. Testing Method for Tortilla Tear Strength 1. Sample Preparation To conduct the test, tortillas are cut into uniform samples. Typically, six square samples are taken from each tortilla to maintain consistency. 2. Testing Process 3. Analysis of Results Significance of Texture Analysis in Tortilla Manufacturing Using a texture analyzer, manufacturers can obtain real numerical data to improve product consistency. The test facilitates: Conclusion Integrating a texture […]

The Challenge of Sugar Substitutes in Confectionery A leading confectionery manufacturer sought to evaluate how replacing sugar with alternative sweeteners affected the texture of their chocolate-covered mint products. Subjective evaluations were insufficient; they required objective, data-driven analysis to compare hardness and brittleness between formulations. The goal was to ensure both regular and sugar-free products met strict quality control standards while maintaining consumer appeal. Precision Testing with Advanced Texture Analysis Solutions Cell Instruments’ TEX-01 Texture Analyzer and Three-Point Bend Fixture were deployed to perform controlled flexural tests. Key steps included: Significance for Quality Control Professionals ✅ Real-time data: Enables rapid adjustments during production.✅ Reduced downtime: Early detection of texture deviations prevents batch failures.✅ Formula optimization: Correlate sweetener ratios to texture attributes like brittleness or break strength. For quality control teams, […]

The syringe piston glide force test is a crucial part of ensuring that medical syringes perform effectively and safely during use. This test evaluates the force required to move the syringe piston smoothly, which is vital for proper fluid aspiration and injection. In this article, we will explore the syringe piston glide force test in detail, its significance in the medical industry, and how it aligns with standards like ISO 8537. Understanding the Syringe Piston Glide Force Test The syringe piston glide force test measures the force needed to move the piston inside a syringe when it is filled with a liquid (usually water). This test helps verify that the syringe’s piston […]

Caviar, often hailed as a delicacy, requires precise testing to ensure optimal texture and mouthfeel. Many quality control professionals and food specialists understand that caviar softness is a crucial indicator of freshness and premium quality. Traditionally, assessing caviar has been subjective, but today, a compression test for caviar provides an objective measurement that aligns with expert sensory perceptions. The Importance of Objective Measurement of Caviar In the seafood industry, particularly when dealing with fresh fish products, maintaining consistent quality is essential. To achieve this, companies like Cell Instruments Co., Ltd. have developed equipment and methods to measure caviar softness precisely. This ensures that customers receive a product that meets stringent standards. A compression test provides […]

The Key to Perfecting Bakery Products: Bakery Product Texture Analysis For bakeries aiming to stay ahead of the competition, bakery product texture analysis is essential. Whether it’s your daily bread, cakes, or cookies, ensuring consistent texture is crucial for customer satisfaction. The TEX-01 Texture Analyzer provides detailed, reliable insights into all the critical textural attributes of baked goods, including firmness, tenderness, crispness, chewiness, and much more. These measurements help ensure that every product you produce aligns with consumer expectations and market demands. TEX-01 is the leading instrument used by R&D departments and quality control labs around the world, providing bakery companies with the ability to measure and understand the sensory properties of their products. From firmness to mouthfeel, our texture analyzer […]

Introduction In the food processing industry, texture analyzer technology has become a vital tool for ensuring quality and consistency. One of the common challenges faced by producers of ready-to-eat products like potato salad is potato softness grading. Subjective sensory testing often leads to inconsistencies, making it difficult to maintain standard quality across batches. Cell Instruments Co., Ltd. offers an objective solution through automated bulk sample texture test procedures using advanced texture analysis systems. The Challenge: Inconsistent Sensory Evaluation A large-scale potato salad manufacturer faced repeated quality complaints due to varying textures of diced potatoes in their final products. Traditional testing methods depended on human perception, which proved unreliable. The company needed a repeatable, quantifiable solution […]

Introduction to ISO 8871-5 ISO 8871-5 is a part of the ISO 8871 series, which focuses on the requirements and test methods for hypodermic needles. Specifically, ISO 8871-5 addresses the testing of needle sharpness and puncture performance. This standard ensures that hypodermic needles meet rigorous safety and performance criteria, crucial for medical applications where patient and healthcare provider safety are paramount. By adhering to ISO 8871-5, manufacturers can guarantee that their needles provide optimal functionality and minimize the risk of injury. Material testing is fundamental in ensuring that products meet stringent quality and safety requirements. International standards like ISO 8871-5 play a crucial role in guiding manufacturers on how to […]

Introduction: The Need for Objective Pasta Quality Testing For food manufacturers, especially pasta processors, maintaining consistent product quality is a constant challenge. Traditional sensory methods are subjective, time-consuming, and prone to variability. To solve this, many processors are turning to pasta texture analysis using precision instruments like the pasta firmness tester developed by Cell Instruments Co., Ltd. This approach ensures a reliable, data-driven assessment of pasta texture and cooking performance. The Challenge: Variability in Raw Ingredients Pasta quality can be significantly influenced by variations in flour, especially due to factors such as harvest time and geographical origin. These inconsistencies affect starch and protein levels, making it difficult to ensure uniform […]