{"id":8988,"date":"2025-10-04T04:34:35","date_gmt":"2025-10-04T04:34:35","guid":{"rendered":"https:\/\/www.jymachinetech.com\/?p=8988"},"modified":"2025-10-16T11:58:13","modified_gmt":"2025-10-16T11:58:13","slug":"the-ultimate-guide-to-texture-analysis-technical-principles-2025","status":"publish","type":"post","link":"https:\/\/www.jymachinetech.com\/pt\/the-ultimate-guide-to-texture-analysis-technical-principles-2025\/","title":{"rendered":"O guia definitivo para an\u00e1lise de textura: Princ\u00edpios t\u00e9cnicos 2025"},"content":{"rendered":"<h2 data-page-id=\"HopkdPDk1oHQZJxeYq3cnhdZnOe\" data-lark-html-role=\"root\" data-docx-has-block-data=\"true\">O guia definitivo para an\u00e1lise de textura em linhas de produ\u00e7\u00e3o de doces<\/h2>\n<div>\n<h2 data-start=\"379\" data-end=\"432\">O que \u00e9 an\u00e1lise de textura na fabrica\u00e7\u00e3o de doces?<\/h2>\n<p data-start=\"433\" data-end=\"604\">A an\u00e1lise de textura \u00e9 a <strong data-start=\"457\" data-end=\"516\">ci\u00eancia da medi\u00e7\u00e3o das propriedades mec\u00e2nicas dos doces<\/strong>-dureza, mastigabilidade, pegajosidade e fragilidade - usando m\u00e9todos objetivos e repet\u00edveis.<\/p>\n<p data-start=\"606\" data-end=\"853\">Em vez de dizer <em data-start=\"624\" data-end=\"646\">\"A goma \u00e9 mastig\u00e1vel\"<\/em> ou <em data-start=\"650\" data-end=\"675\">\"O pirulito \u00e9 duro\".<\/em> A an\u00e1lise de textura fornece <strong data-start=\"702\" data-end=\"720\">dados num\u00e9ricos<\/strong>. Esses valores podem ser comparados entre lotes, receitas ou condi\u00e7\u00f5es de armazenamento. Para os fabricantes de doces, esses dados s\u00e3o essenciais para:<\/p>\n<ul data-start=\"854\" data-end=\"1182\">\n<li data-start=\"854\" data-end=\"937\">\n<p data-start=\"856\" data-end=\"937\"><strong data-start=\"856\" data-end=\"881\">Controle de qualidade (QC):<\/strong> Garantir que cada lote de doces tenha uma textura consistente.<\/p>\n<\/li>\n<li data-start=\"938\" data-end=\"1027\">\n<p data-start=\"940\" data-end=\"1027\"><strong data-start=\"940\" data-end=\"964\">Desenvolvimento de produtos:<\/strong> Teste de novas formula\u00e7\u00f5es para obter a mastigabilidade ou a croc\u00e2ncia desejadas.<\/p>\n<\/li>\n<li data-start=\"1028\" data-end=\"1098\">\n<p data-start=\"1030\" data-end=\"1098\"><strong data-start=\"1030\" data-end=\"1053\">Estudos de vida \u00fatil:<\/strong> Monitoramento das altera\u00e7\u00f5es de textura durante o armazenamento.<\/p>\n<\/li>\n<li data-start=\"1099\" data-end=\"1182\">\n<p data-start=\"1101\" data-end=\"1182\"><strong data-start=\"1101\" data-end=\"1125\">Experi\u00eancia do consumidor:<\/strong> Correspond\u00eancia dos resultados instrumentais com a percep\u00e7\u00e3o sensorial.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"1184\" data-end=\"1187\" \/>\n<h2 data-start=\"1189\" data-end=\"1236\">Da percep\u00e7\u00e3o sensorial aos dados mensur\u00e1veis<\/h2>\n<p data-start=\"1237\" data-end=\"1469\">Quando os consumidores gostam de doces, eles percebem <strong data-start=\"1277\" data-end=\"1319\">Dureza, croc\u00e2ncia, mastiga\u00e7\u00e3o e ader\u00eancia<\/strong>. Os instrumentos de an\u00e1lise de textura transformam essas sensa\u00e7\u00f5es em par\u00e2metros mensur\u00e1veis, aplicando for\u00e7a a uma amostra de doce e registrando sua resposta.<br \/>\n<a href=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/photo-1573027428436-483f6dddae89-2.jpg\" target=\"_blank\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-9032 size-large\" title=\"O guia definitivo para an\u00e1lise de textura: Princ\u00edpios t\u00e9cnicos 2025\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/unsplash-m7m58SOtb6c-1024x683.jpg\" alt=\"O guia definitivo para an\u00e1lise de textura: Princ\u00edpios t\u00e9cnicos 2025\" width=\"800\" height=\"534\" \/><\/a><\/p>\n<p data-start=\"1471\" data-end=\"1485\">Por exemplo:<\/p>\n<ul data-start=\"1486\" data-end=\"1662\">\n<li data-start=\"1486\" data-end=\"1529\">\n<p data-start=\"1488\" data-end=\"1529\">UMA <strong data-start=\"1490\" data-end=\"1504\">balas duras<\/strong> apresenta for\u00e7a de pico elevada.<\/p>\n<\/li>\n<li data-start=\"1530\" data-end=\"1586\">\n<p data-start=\"1532\" data-end=\"1586\">UMA <strong data-start=\"1534\" data-end=\"1548\">ursinho de goma<\/strong> mostra elasticidade e coes\u00e3o.<\/p>\n<\/li>\n<li data-start=\"1587\" data-end=\"1662\">\n<p data-start=\"1589\" data-end=\"1662\">UMA <strong data-start=\"1591\" data-end=\"1608\">barra de chocolate<\/strong> quebras com clara fraturabilidade em um teste de flex\u00e3o.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"1664\" data-end=\"1667\" \/>\n<h2 data-start=\"1669\" data-end=\"1709\">Anatomia de um analisador de textura de doces<\/h2>\n<h3 data-start=\"1711\" data-end=\"1747\">1. C\u00e9lula de carga - Medi\u00e7\u00e3o de for\u00e7a<\/h3>\n<p data-start=\"1748\" data-end=\"1834\">O <strong data-start=\"1752\" data-end=\"1765\">c\u00e9lula de carga<\/strong> converte a resist\u00eancia de uma amostra de doce em sinais el\u00e9tricos.<\/p>\n<ul data-start=\"1835\" data-end=\"1986\">\n<li data-start=\"1835\" data-end=\"1906\">\n<p data-start=\"1837\" data-end=\"1906\">C\u00e9lulas de carga de baixa capacidade (5-10 kg) \u2192 Gomas, geleias, marshmallows.<\/p>\n<\/li>\n<li data-start=\"1907\" data-end=\"1986\">\n<p data-start=\"1909\" data-end=\"1986\">C\u00e9lulas de carga de alta capacidade (50-100 kg) \u2192 Doces duros, chocolate, barras quebradi\u00e7as.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"1988\" data-end=\"2029\">2. Sistema de acionamento - movimento controlado<\/h3>\n<p data-start=\"2030\" data-end=\"2201\">O <strong data-start=\"2034\" data-end=\"2053\">motor de cruzeta<\/strong> move as sondas em velocidades precisas. Para produtos viscoel\u00e1sticos (como caramelos ou gomas), a velocidade do teste \u00e9 fundamental - testes r\u00e1pidos fazem com que as amostras pare\u00e7am mais duras.<\/p>\n<h3 data-start=\"2203\" data-end=\"2256\">3. Sondas e acess\u00f3rios - Simulando o Eating real<\/h3>\n<p data-start=\"2257\" data-end=\"2297\">As sondas s\u00e3o escolhidas com base no tipo de doce:<\/p>\n<ul data-start=\"2298\" data-end=\"2540\">\n<li data-start=\"2298\" data-end=\"2354\">\n<p data-start=\"2300\" data-end=\"2354\"><strong data-start=\"2300\" data-end=\"2319\">Sondas de cilindro<\/strong> \u2192 Dureza de gomas e fudge.<\/p>\n<\/li>\n<li data-start=\"2355\" data-end=\"2414\">\n<p data-start=\"2357\" data-end=\"2414\"><strong data-start=\"2357\" data-end=\"2379\">Sondas de cone\/agulha<\/strong> \u2192 Perfure os centros de geleia ou gelatina.<\/p>\n<\/li>\n<li data-start=\"2415\" data-end=\"2471\">\n<p data-start=\"2417\" data-end=\"2471\"><strong data-start=\"2417\" data-end=\"2431\">Conjuntos de l\u00e2minas<\/strong> \u2192 Testes de cisalhamento em torrone e barras energ\u00e9ticas.<\/p>\n<\/li>\n<li data-start=\"2472\" data-end=\"2540\">\n<p data-start=\"2474\" data-end=\"2540\"><strong data-start=\"2474\" data-end=\"2495\">Plataformas de dobra de 3 pontos<\/strong> \u2192 Barras de chocolate, biscoitos, doces quebradi\u00e7os.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"2542\" data-end=\"2545\" \/>\n<h2 data-start=\"2547\" data-end=\"2599\">Princ\u00edpios fundamentais do teste de textura de doces<\/h2>\n<h3 data-start=\"2601\" data-end=\"2612\">For\u00e7a<\/h3>\n<ul data-start=\"2613\" data-end=\"2799\">\n<li data-start=\"2613\" data-end=\"2702\">\n<p data-start=\"2615\" data-end=\"2702\"><strong data-start=\"2615\" data-end=\"2641\">Dureza (for\u00e7a de pico):<\/strong> Resist\u00eancia m\u00e1xima - importante para balas duras e chocolate.<\/p>\n<\/li>\n<li data-start=\"2703\" data-end=\"2799\">\n<p data-start=\"2705\" data-end=\"2799\"><strong data-start=\"2705\" data-end=\"2724\">For\u00e7a adesiva:<\/strong> For\u00e7a negativa durante a retirada da sonda - chave para caramelo ou toffee pegajoso.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"2801\" data-end=\"2815\">Dist\u00e2ncia<\/h3>\n<ul data-start=\"2816\" data-end=\"2883\">\n<li data-start=\"2816\" data-end=\"2883\">\n<p data-start=\"2818\" data-end=\"2883\">Mede a profundidade da deforma\u00e7\u00e3o, importante para a mastigabilidade das gomas.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"2885\" data-end=\"2895\">Tempo<\/h3>\n<ul data-start=\"2896\" data-end=\"3023\">\n<li data-start=\"2896\" data-end=\"3023\">\n<p data-start=\"2898\" data-end=\"3023\">As propriedades din\u00e2micas s\u00e3o importantes. Nos testes de relaxamento de tens\u00e3o, as gomas mostram uma diminui\u00e7\u00e3o da for\u00e7a ao longo do tempo, revelando um comportamento viscoel\u00e1stico.<br \/>\n<a href=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/photo-1573027428436-483f6dddae89-2.jpg\" target=\"_blank\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-9032 size-large\" title=\"O guia definitivo para an\u00e1lise de textura: Princ\u00edpios t\u00e9cnicos 2025\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/unsplash-m7m58SOtb6c-1024x683.jpg\" alt=\"O guia definitivo para an\u00e1lise de textura: Princ\u00edpios t\u00e9cnicos 2025\" width=\"800\" height=\"534\" \/><\/a><\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"3025\" data-end=\"3028\" \/>\n<h2 data-start=\"3030\" data-end=\"3073\">Curva for\u00e7a-dist\u00e2ncia na an\u00e1lise de doces<\/h2>\n<p data-start=\"3074\" data-end=\"3104\">Todo teste produz uma curva:<\/p>\n<ul data-start=\"3105\" data-end=\"3168\">\n<li data-start=\"3105\" data-end=\"3137\">\n<p data-start=\"3107\" data-end=\"3137\">Eixo Y = For\u00e7a (resist\u00eancia).<\/p>\n<\/li>\n<li data-start=\"3138\" data-end=\"3168\">\n<p data-start=\"3140\" data-end=\"3168\">Eixo X = dist\u00e2ncia ou tempo.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"3170\" data-end=\"3180\">Exemplo:<\/p>\n<ul data-start=\"3181\" data-end=\"3316\">\n<li data-start=\"3181\" data-end=\"3247\">\n<p data-start=\"3183\" data-end=\"3247\"><strong data-start=\"3183\" data-end=\"3204\">Curva de doces duros:<\/strong> Aumento acentuado, pico alto, fratura fr\u00e1gil.<\/p>\n<\/li>\n<li data-start=\"3248\" data-end=\"3316\">\n<p data-start=\"3250\" data-end=\"3316\"><strong data-start=\"3250\" data-end=\"3266\">Curva gomosa:<\/strong> Inclina\u00e7\u00e3o gradual, a fase de recupera\u00e7\u00e3o mostra elasticidade.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"3318\" data-end=\"3321\" \/>\n<h2 data-start=\"3323\" data-end=\"3368\">Testes de textura comuns na produ\u00e7\u00e3o de doces<\/h2>\n<h3 data-start=\"3370\" data-end=\"3399\">Teste de compress\u00e3o simples<\/h3>\n<ul data-start=\"3400\" data-end=\"3524\">\n<li data-start=\"3400\" data-end=\"3448\">\n<p data-start=\"3402\" data-end=\"3448\"><strong data-start=\"3402\" data-end=\"3416\">Princ\u00edpio:<\/strong> A sonda comprime a amostra uma vez.<\/p>\n<\/li>\n<li data-start=\"3449\" data-end=\"3524\">\n<p data-start=\"3451\" data-end=\"3524\"><strong data-start=\"3451\" data-end=\"3473\"><\/strong><a href=\"https:\/\/www.jymachinetech.com\/pt\/master-the-sugar-cooking-process-from-soft-caramels-to-hard-candies\/\" title=\"Domine o processo de cozimento do a\u00e7\u00facar: De caramelos macios a balas duras\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1535\">Aplica\u00e7\u00e3o de doces: Dureza<\/a> de fudge, mastiga\u00e7\u00f5es de frutas ou blocos de geleia.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"3526\" data-end=\"3562\">An\u00e1lise de perfil de textura (TPA)<\/h3>\n<ul data-start=\"3563\" data-end=\"3739\">\n<li data-start=\"3563\" data-end=\"3616\">\n<p data-start=\"3565\" data-end=\"3616\"><strong data-start=\"3565\" data-end=\"3579\">Princ\u00edpio:<\/strong> Duas compress\u00f5es simulam a mastiga\u00e7\u00e3o.<\/p>\n<\/li>\n<li data-start=\"3617\" data-end=\"3682\">\n<p data-start=\"3619\" data-end=\"3682\"><strong data-start=\"3619\" data-end=\"3632\">Medidas:<\/strong> Dureza, coes\u00e3o, elasticidade e mastigabilidade.<\/p>\n<\/li>\n<li data-start=\"3683\" data-end=\"3739\">\n<p data-start=\"3685\" data-end=\"3739\"><strong data-start=\"3685\" data-end=\"3707\">Aplica\u00e7\u00e3o de doces:<\/strong> Gummies, marshmallows, caramelos.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"3741\" data-end=\"3774\">Teste de penetra\u00e7\u00e3o \/ pun\u00e7\u00e3o<\/h3>\n<ul data-start=\"3775\" data-end=\"3901\">\n<li data-start=\"3775\" data-end=\"3819\">\n<p data-start=\"3777\" data-end=\"3819\"><strong data-start=\"3777\" data-end=\"3791\">Princ\u00edpio:<\/strong> A agulha penetra na amostra.<\/p>\n<\/li>\n<li data-start=\"3820\" data-end=\"3901\">\n<p data-start=\"3822\" data-end=\"3901\"><strong data-start=\"3822\" data-end=\"3844\"><\/strong><a href=\"https:\/\/www.jymachinetech.com\/pt\/buying-jelly-candy-machine\/\" title=\"8 dicas para comprar a melhor m\u00e1quina de balas de gel\u00e9ia para o seu neg\u00f3cio em 2024\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1531\">Aplica\u00e7\u00e3o em doces: For\u00e7a de gel em geleia<\/a> Doces, recheios, centros macios.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"3903\" data-end=\"3919\">Teste de cisalhamento<\/h3>\n<ul data-start=\"3920\" data-end=\"4027\">\n<li data-start=\"3920\" data-end=\"3957\">\n<p data-start=\"3922\" data-end=\"3957\"><strong data-start=\"3922\" data-end=\"3936\">Princ\u00edpio:<\/strong> A l\u00e2mina corta a amostra.<\/p>\n<\/li>\n<li data-start=\"3958\" data-end=\"4027\">\n<p data-start=\"3960\" data-end=\"4027\"><strong data-start=\"3960\" data-end=\"3982\">Aplica\u00e7\u00e3o de doces:<\/strong> Nougat, barras de cereais, fatias de caramelo mastig\u00e1veis.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"4029\" data-end=\"4056\">Teste de curvatura em tr\u00eas pontos<\/h3>\n<ul data-start=\"4057\" data-end=\"4196\">\n<li data-start=\"4057\" data-end=\"4130\">\n<p data-start=\"4059\" data-end=\"4130\"><strong data-start=\"4059\" data-end=\"4073\">Princ\u00edpio:<\/strong> Amostra apoiada em duas extremidades, for\u00e7a aplicada no centro.<\/p>\n<\/li>\n<li data-start=\"4131\" data-end=\"4196\">\n<p data-start=\"4133\" data-end=\"4196\"><strong data-start=\"4133\" data-end=\"4155\"><\/strong><a href=\"https:\/\/www.jymachinetech.com\/pt\/10-best-candy-brands-in-america-expert-guide-to-candy-production\/\" title=\"As 10 melhores marcas de doces dos Estados Unidos: Guia especializado para a produ\u00e7\u00e3o de doces\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1533\">Aplica\u00e7\u00e3o de doces: Chocolate<\/a> barras, quebradi\u00e7os, palitos de wafer.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"4198\" data-end=\"4201\" \/>\n<h2 data-start=\"4203\" data-end=\"4257\">Correlacionando a textura dos doces com a experi\u00eancia sensorial<\/h2>\n<div class=\"_tableContainer_1rjym_1\">\n<div class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\">\n<table class=\"w-fit min-w-(--thread-content-width)\" data-start=\"4259\" data-end=\"4690\">\n<thead data-start=\"4259\" data-end=\"4321\">\n<tr data-start=\"4259\" data-end=\"4321\">\n<th data-start=\"4259\" data-end=\"4279\" data-col-size=\"sm\">Atributo sensorial<\/th>\n<th data-start=\"4279\" data-end=\"4304\" data-col-size=\"sm\">Par\u00e2metro instrumental<\/th>\n<th data-start=\"4304\" data-end=\"4321\" data-col-size=\"sm\">Exemplo de doces<\/th>\n<\/tr>\n<\/thead>\n<tbody data-start=\"4384\" data-end=\"4690\">\n<tr data-start=\"4384\" data-end=\"4432\">\n<td data-start=\"4384\" data-end=\"4395\" data-col-size=\"sm\">Dureza<\/td>\n<td data-start=\"4395\" data-end=\"4408\" data-col-size=\"sm\">For\u00e7a de pico<\/td>\n<td data-start=\"4408\" data-end=\"4432\" data-col-size=\"sm\">Pirulito, bala dura<\/td>\n<\/tr>\n<tr data-start=\"4433\" data-end=\"4506\">\n<td data-start=\"4433\" data-end=\"4445\" data-col-size=\"sm\">Mastigabilidade<\/td>\n<td data-start=\"4445\" data-end=\"4485\" data-col-size=\"sm\">Dureza \u00d7 coes\u00e3o \u00d7 elasticidade<\/td>\n<td data-start=\"4485\" data-end=\"4506\" data-col-size=\"sm\">Goma de mascar, caramelo<\/td>\n<\/tr>\n<tr data-start=\"4507\" data-end=\"4556\">\n<td data-start=\"4507\" data-end=\"4520\" data-col-size=\"sm\">Ader\u00eancia<\/td>\n<td data-start=\"4520\" data-end=\"4537\" data-col-size=\"sm\">For\u00e7a adesiva<\/td>\n<td data-start=\"4537\" data-end=\"4556\" data-col-size=\"sm\">Toffee, caramelo<\/td>\n<\/tr>\n<tr data-start=\"4557\" data-end=\"4625\">\n<td data-start=\"4557\" data-end=\"4574\" data-col-size=\"sm\">Fracturabilidade<\/td>\n<td data-start=\"4574\" data-end=\"4599\" data-col-size=\"sm\">Primeira grande queda de for\u00e7a<\/td>\n<td data-start=\"4599\" data-end=\"4625\" data-col-size=\"sm\">Barra de chocolate, quebradi\u00e7a<\/td>\n<\/tr>\n<tr data-start=\"4626\" data-end=\"4690\">\n<td data-start=\"4626\" data-end=\"4640\" data-col-size=\"sm\">Primavera<\/td>\n<td data-start=\"4640\" data-end=\"4660\" data-col-size=\"sm\">Recupera\u00e7\u00e3o de dist\u00e2ncia<\/td>\n<td data-start=\"4660\" data-end=\"4690\" data-col-size=\"sm\">Marshmallow, balas de geleia<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<hr data-start=\"4692\" data-end=\"4695\" \/>\n<h2 data-start=\"4697\" data-end=\"4746\">Projetando experimentos confi\u00e1veis de textura de doces<\/h2>\n<ol data-start=\"4748\" data-end=\"5400\">\n<li data-start=\"4748\" data-end=\"4848\">\n<p data-start=\"4751\" data-end=\"4773\"><strong data-start=\"4751\" data-end=\"4771\">Definir objetivo<\/strong><\/p>\n<ul data-start=\"4777\" data-end=\"4848\">\n<li data-start=\"4777\" data-end=\"4848\">\n<p data-start=\"4779\" data-end=\"4848\">Exemplo: \"Compare a mastiga\u00e7\u00e3o de gomas de mascar \u00e0 base de a\u00e7\u00facar versus gomas de mascar sem a\u00e7\u00facar.\"<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"4850\" data-end=\"5086\">\n<p data-start=\"4853\" data-end=\"4882\"><strong data-start=\"4853\" data-end=\"4880\">Padronizar a prepara\u00e7\u00e3o da amostra<\/strong><\/p>\n<ul data-start=\"4886\" data-end=\"5086\">\n<li data-start=\"4886\" data-end=\"4948\">\n<p data-start=\"4888\" data-end=\"4948\">Controle de temperatura: A dureza do chocolate muda com \u00b12\u00b0C.<\/p>\n<\/li>\n<li data-start=\"4952\" data-end=\"5017\">\n<p data-start=\"4954\" data-end=\"5017\">Uniformidade de tamanho\/forma: Use moldes para obter peda\u00e7os de goma consistentes.<\/p>\n<\/li>\n<li data-start=\"5021\" data-end=\"5086\">\n<p data-start=\"5023\" data-end=\"5086\">Orienta\u00e7\u00e3o: Sempre teste as barras de chocolate no mesmo eixo.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5088\" data-end=\"5214\">\n<p data-start=\"5091\" data-end=\"5124\"><strong data-start=\"5091\" data-end=\"5122\">Selecione a sonda e o m\u00e9todo corretos<\/strong><\/p>\n<ul data-start=\"5128\" data-end=\"5214\">\n<li data-start=\"5128\" data-end=\"5162\">\n<p data-start=\"5130\" data-end=\"5162\">Gummies \u2192 Sonda cil\u00edndrica, TPA.<\/p>\n<\/li>\n<li data-start=\"5166\" data-end=\"5214\">\n<p data-start=\"5168\" data-end=\"5214\">Balas duras \u2192 Curva de 3 pontos, sonda de alta for\u00e7a.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5216\" data-end=\"5400\">\n<p data-start=\"5219\" data-end=\"5244\"><strong data-start=\"5219\" data-end=\"5242\">Otimizar par\u00e2metros<\/strong><\/p>\n<ul data-start=\"5248\" data-end=\"5400\">\n<li data-start=\"5248\" data-end=\"5296\">\n<p data-start=\"5250\" data-end=\"5296\">For\u00e7a de disparo: Baixa o suficiente para detectar o contato.<\/p>\n<\/li>\n<li data-start=\"5300\" data-end=\"5332\">\n<p data-start=\"5302\" data-end=\"5332\">Velocidade de teste: linha de base de 1 mm\/s.<\/p>\n<\/li>\n<li data-start=\"5336\" data-end=\"5400\">\n<p data-start=\"5338\" data-end=\"5400\">Estirpe: compress\u00e3o 25-50% para gummies; evite o estrangulamento.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<hr data-start=\"5402\" data-end=\"5405\" \/>\n<h2 data-start=\"5407\" data-end=\"5456\">An\u00e1lise de textura em testes de validade de doces<\/h2>\n<p data-start=\"5457\" data-end=\"5532\">A an\u00e1lise de textura \u00e9 fundamental para <strong data-start=\"5489\" data-end=\"5529\">Previs\u00e3o da estabilidade dos doces ao longo do tempo<\/strong>:<\/p>\n<ul data-start=\"5533\" data-end=\"5685\">\n<li data-start=\"5533\" data-end=\"5576\">\n<p data-start=\"5535\" data-end=\"5576\">Gummies \u2192 Aumento da dureza (empedramento).<\/p>\n<\/li>\n<li data-start=\"5577\" data-end=\"5631\">\n<p data-start=\"5579\" data-end=\"5631\">Chocolate \u2192 O florescimento da gordura afeta o encaixe e a apar\u00eancia.<\/p>\n<\/li>\n<li data-start=\"5632\" data-end=\"5685\">\n<p data-start=\"5634\" data-end=\"5685\">Balas duras \u2192 A absor\u00e7\u00e3o de umidade leva \u00e0 ader\u00eancia.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"5687\" data-end=\"5860\">Usando <strong data-start=\"5693\" data-end=\"5741\">estudos de prazo de validade acelerado e em tempo real<\/strong>Se o produto for vendido em uma embalagem, os fabricantes podem determinar a melhor embalagem (por exemplo, filmes metalizados, barreiras contra umidade) para manter a qualidade da textura.<\/p>\n<hr data-start=\"5862\" data-end=\"5865\" \/>\n<h2 data-start=\"5867\" data-end=\"5945\">Conclus\u00e3o: Por que a an\u00e1lise de textura \u00e9 a doce ci\u00eancia da produ\u00e7\u00e3o de doces<\/h2>\n<p data-start=\"5946\" data-end=\"6131\">A textura define o <strong data-start=\"5966\" data-end=\"5998\">experi\u00eancia do consumidor com doces<\/strong>-do snap de <a href=\"https:\/\/www.jymachinetech.com\/pt\/chocolate-chip-machine\/\" title=\"As 10 principais dicas para comprar uma m\u00e1quina de gotas de chocolate para sua padaria 2024 Coment\u00e1rios\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1532\">chocolate \u00e0 mastiga\u00e7\u00e3o de gomas de mascar<\/a>. Ao integrar a an\u00e1lise de textura \u00e0s linhas de produ\u00e7\u00e3o de doces, os fabricantes podem:<\/p>\n<ul data-start=\"6132\" data-end=\"6369\">\n<li data-start=\"6132\" data-end=\"6180\">\n<p data-start=\"6134\" data-end=\"6180\">Garantir qualidade consistente em todos os lotes.<\/p>\n<\/li>\n<li data-start=\"6181\" data-end=\"6248\">\n<p data-start=\"6183\" data-end=\"6248\">Desenvolver formula\u00e7\u00f5es inovadoras (sem a\u00e7\u00facar, doces funcionais).<\/p>\n<\/li>\n<li data-start=\"6249\" data-end=\"6304\">\n<p data-start=\"6251\" data-end=\"6304\">Aumente o prazo de validade com melhores estrat\u00e9gias de embalagem.<\/p>\n<\/li>\n<li data-start=\"6305\" data-end=\"6369\">\n<p data-start=\"6307\" data-end=\"6369\">Fortalecer <a href=\"https:\/\/www.jymachinetech.com\/pt\/top-10-cake-production-brands-in-the-us-2025-complete-review\/\" title=\"As 10 principais marcas de produ\u00e7\u00e3o de bolos nos EUA: an\u00e1lise completa de 2025\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1534\">confian\u00e7a na marca por meio de produtos confi\u00e1veis<\/a> desempenho.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"6371\" data-end=\"6455\"><strong data-start=\"6371\" data-end=\"6453\">A an\u00e1lise da textura n\u00e3o \u00e9 apenas um teste - \u00e9 a ci\u00eancia da consist\u00eancia da do\u00e7ura.<br \/>\n<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li class=\"whitespace-normal break-words\"><strong>ASTM International - Padr\u00f5es de teste de textura e reologia<\/strong> <a class=\"underline\" href=\"https:\/\/www.astm.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.astm.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>ISO - Organiza\u00e7\u00e3o Internacional de Padroniza\u00e7\u00e3o<\/strong> <a class=\"underline\" href=\"https:\/\/www.iso.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.iso.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Instituto de Tecn\u00f3logos em Alimentos (IFT)<\/strong> <a class=\"underline\" href=\"https:\/\/www.ift.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.ift.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>AOAC International - Associa\u00e7\u00e3o de Qu\u00edmicos Anal\u00edticos Oficiais<\/strong> <a class=\"underline\" href=\"https:\/\/www.aoac.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.aoac.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>FDA - Administra\u00e7\u00e3o de Alimentos e Medicamentos dos EUA<\/strong> <a class=\"underline\" href=\"https:\/\/www.fda.gov\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.fda.gov\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>USDA - Departamento de Agricultura dos Estados Unidos<\/strong> <a class=\"underline\" href=\"https:\/\/www.usda.gov\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.usda.gov\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Sociedade Americana de Testes e Materiais (ASTM)<\/strong> <a class=\"underline\" href=\"https:\/\/www.astm.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.astm.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Sociedade de Reologia<\/strong> <a class=\"underline\" href=\"https:\/\/www.rheology.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.rheology.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Sociedade de Pesquisa de Materiais (MRS)<\/strong> <a class=\"underline\" href=\"https:\/\/www.mrs.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.mrs.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>NIST - Instituto Nacional de Padr\u00f5es e Tecnologia<\/strong> <a class=\"underline\" href=\"https:\/\/www.nist.gov\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.nist.gov\/<\/a><\/li>\n<\/ul>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The Ultimate Guide to Texture Analysis in Candy Production Lines What is Texture Analysis in Candy Manufacturing? Texture analysis is the science of measuring the mechanical properties of candy\u2014hardness, chewiness, stickiness, and brittleness\u2014using objective, repeatable methods. Instead of saying \u201cthe gummy is chewy\u201d or \u201cthe lollipop is hard,\u201d texture analysis provides numerical data. These values [&hellip;]<\/p>","protected":false},"author":3,"featured_media":9033,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_title":"The Ultimate Guide to Texture Analysis: Technical Principles 2025","rank_math_description":"Explore the importance of texture analysis in the food and packaging industry. This guide explains how texture analysis helps measure product quality, consistency, and consumer satisfaction across biscuits, cookies, gummies, and other snacks. Learn how advanced texture testing instruments improve production control, optimize formulations, and ensure reliable quality assurance \u2014 helping manufacturers stay competitive and meet market demands.","footnotes":""},"categories":[221],"tags":[],"class_list":["post-8988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gummy-production-line"],"_links":{"self":[{"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/posts\/8988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/comments?post=8988"}],"version-history":[{"count":0,"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/posts\/8988\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/media\/9033"}],"wp:attachment":[{"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/media?parent=8988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/categories?post=8988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/pt\/wp-json\/wp\/v2\/tags?post=8988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}