Kraft Foods R & D, Inc.

Eth Zurich

Bruno Pfister

Erich J Windhab

Ulrich Loeser

Stefan Padar

Yvonne Mehrle

Hans Ulrich Loser

Stephan Padar

Hans Ulrich Löser

The present application relates to an apparatus for determining the texture of food material, wherein the apparatus comprises a device for generating a vibrational impact, such as a piezo actuator, a device for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body for containing the food material therein or a string to attach the food material thereto, and an analyzer for comparing measured vibrations with at least one reference value, determined prior to the measurement.

Apparatus for determining the texture of food material

The invention relates to a method of determining the texture of food material, comprising the steps of applying a vibrational impact with a predetermined frequency to the food material, measuring the vibrational response of the food material to the vibrational impact, and comparing the vibratiorial response with at least one reference value, determined prior to the measurement. The food material is in a liquid or a semi-solid state and/or contained within a container body (), such as a pipe. In a second aspect, the invention relates to an apparatus () for determining the texture of food material, wherein the apparatus comprises a device () for generating a vibrational impact, such as a piezo actuator, a device () for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body () for containing the food material therein or a string to attach the food material thereto, and an analyser for comparing measured vibrations with at least one reference value, determined prior to the measurement.

Method of determining the texture of food material and apparatus for use in this method

The invention relates to a method and a device for detecting the solidification behavior of pourable and solidifying masses and/or masses that are to be solidified, in particular of chocolate-type masses, as well as their separation behavior from their delimiting walls that are in contact with these masses, specifically molds. Solutions are offered regarding how to achieve the optimized point in time for demolding and for achieving optimized product surface quality taking into account process orders of magnitude such as cooling temperature, cooling speed and conveyor belt speed.

Method for the in-line measurement of the setting, contraction and wall release behaviour of confectionery/chocolate products which have been poured into moulds during production, and apparatus for carrying out this method

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Hüntwangen, Switzerland

Bruno Pfister