Table 1 The operating condition of TA-XT2i texture analyzer
From: Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts
Measurement | Condition |
|---|---|
Probe | Stainless steel rod (diameter 4 mm) |
Pre-test speed | 5.0 mm/s |
Test speed | 1.0 mm/s |
Post-test speed | 5.0 mm/s |
Distance | 20.0 mm/s |
Time | 5.00 s |
Strain | 70% |
Force | Grams |