Latest Interviews

Blister Pack Blues – The Struggle to Extract Vital Medication!

Blister Pack Blues – The Struggle to Extract Vital Medication!

1/13/15 11am EST

An Interview with Dr. Kathy Jones

Blister packs offer many advantages, but they pose challenges if difficult to open, especially where repetitive dispensing methods such as in institutional setting are employed. Nurses may dispense medications from blister packages to multiple patients multiple times during a shift. Tablets and blister packaging, which come in many sizes and shapes, require variable forces and techniques to extract the medicine. Dr. Kathy Jones discusses how a texture analyzer can be used to measure the force required to depress the blister and therefore can be utilized to compare blister designs in an R&D setting. read more

Cheese With a Bite: Controlling Cheese Processing With a Texture Analyzer

Cheese With a Bite: Controlling Cheese Processing With a Texture Analyzer

5/29/2014 at 11am (EDT)

An Interview With Dr Shamsheer Mahammad

Dr Shamsheer Mahammad from Kraft Foods in Glenview Illinois USA will share his recommendations for test methods that make best use of texture analyzers and rheometers to characterize the flow properties of cheese formulations used in a variety of food product applications. read more

How do you test construction materials for “flowability”?

How do you test construction materials for “flowability”?

11/6/13 at 11am EST

Dr. Guy Rosenthal Interview

How do you test construction materials for “flowability”? For example, when you open a tub of joint compound, does it have the right consistency? Do you know right away when you stick your trowel in? Or is the proof of the pudding in how it spreads? read more




Customer Challenge: How should I test the texture of ground beef? There is some variability in the quality of the beef that we process. In addition, we would like to have a consistent method that compares the raw beef to the finished product, such as hamburger patties, both cooked and uncooked.

BROOKFIELD ANSWERS: Both the sample preparation and the test method are equally important. Use the same size container for each test on the raw ground beef. Do not compress the beef; put it into the container in a loosely consolidated condition. The diameter of the container should be much larger than the probe that is used to test the beef. Depth of beef in the container should be 4 inches or greater.

Instrument choice will be the CT3 with 10kg load cell or higher.

Probe choice should be either spherical or shallow-angle cone. Examples include the TA43 2.54cm-diameter ball probe or the TA54 shallow-angle 170 degree 40mm-diameter cone probe). If you already have the Brookfield standard probe kit, you may try the TA2/1000 60 degree 30mm cone probe as an alternative.

Test method is Distance Test with penetration to a depth of 10mm at speed of 1 or 2mm/sec. As the probe descends into the ground beef, material around the edge of the probe will push off to the side. Record the peak load to measure the firmness of the ground beef and the adhesive force during retraction of probe which may correlate with the cohesiveness of the ground beef.

Use the same type of test method for the uncooked and cooked hamburger patty. Set the target value for the Distance Test to half the thickness of the patty. Test speed is either 0.5 or 1.0mm/sec, whichever gives more consistent data.

Contact Brookfield's product manager for Texture Products if further assistance is required on measurement methods for ground more


Customer Challenge: Is there an established method for measuring the texture of bread?

BROOKFIELD ANSWERS: The baking industry recommends a two-cycle test known as Texture Profile Analysis to evaluate important physical characteristics of bread such as firmness, springiness, and chewiness. TPA utilizes a standard cylinder probe to press into a slice or two of bread at a defined rate of penetration. The Texture Analyzer measures the resistance to penetration and records the result in grams (Newtons) of force. The probe repeats the same procedure a second time while detecting how much distance the bread has recovered from the first compression cycle. This method allows provides the raw data from which calculations for springiness and chewiness are derived. The mathematical equations for these parameters appear in the 2015 Brookfield Catalog on page 56.

This method is customarily used to test fresh bread as well as bread that has been on shelf for a period of time. The objective is to determine how rapidly it loses the “freshness” quality that it possesses immediately after more

Additional information can be found in our catalog Register to Download


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May 2015

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April 2015

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April 2015

» Brookfield Names Frank Jiang as General Manager for China

October 2014

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September 2014

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August 2014

» 80 Year Anniversary 10% Off Special with Brookfield DV3T Touch Screen Rheometers

June 2014

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May 2014

» The New Quick 5-Point Flow Function Test Saves Time and Improves Quality

March 2014

» Brookfield Introduces More Touch Screen Technology in 2014!

March 2014

» Brookfield Introduces New Family of RST Touch Screen Rheometers!

November 2013

» TexturePro CT Software Now 21 CFR Compliant

August 2013

» New Rheocalc T Software for DV2T Viscometers and DV3T Rheometers

August 2013

» IQOQPQ on Brookfield Powder Flow Tester for Pharmaceutical Industry

August 2013

» New Material Choices for Shear Cell Kits with Brookfield Powder Flow Tester

July 2013

» Having the Right Lid Strength is Apeeling!

July 2013

» Get a Better Grip on Samples: New 10mm Dual Grip Assembly for Tensile Testing

June 2013

» Peel Away the Confusion of Adhesive Measurement

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» Keep Your Tortilla Production Rolling!

May 2013

» Viscosity Measurement and Precision Temperature Control... ...with Just a Touch!

March 2013

» 2013 Brookfield Catalog Loaded with New Products!

March 2013

» New DV2T Viscometer Features Touch Screen Technology and Much More!

March 2013

» Totally New User Experience with Top-of-the-Line DV3T Rheometer!

January 2013

» Brookfield Viscosity Standards Now Come With Expiration Date

September 2012

» Full Range of Product Testing at Brookfield UK Laboratory

September 2012

» No One Likes Broken Lipstick!

September 2012

» Consistent Actuation Pressure Leads to a More Accurate Dosage!

June 2012

» Get a Hold of Your Fruit!

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» Capsule Loop Tensile Test Fixture

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