You are here

Tablet Crush Resistance and Break Strength

Situation

Many products come in tablet form, with a durability designed for both packaging and for use. Too brittle or too hard, and they may not be fit for use, or at best perform below expectation. The only way to determine consistency is mechanical testing of samples.

As a quality control measure on the production line, or as a manufacturing design tool, computer-controlled mechanical testing, based on criteria determined for an acceptable range of measures, is the only reliable method.

So what does it take to crush or break a tablet product?

Method

In this test, an FTC TMS-Pro Texture Analyzer was fitted with a 500 N intelligent loadcell and 1.5 inch (38 mm) cylinder probe. A short program advanced the probe to touch the tablet sample before advancing a further 1 mm, as sufficient to always break the sample. The TL-Pro control software also allows for break detection to stop the probe advancing further than necessary. The probe then returned automatically to the starting position.

 

 

 

 

Results

 

 

 

 

The graphical representation from TL-Pro, of the test results for the four samples, is shown here (force applied, against cumulative displacement).

The critical factor is the initial fracture point of the tablet sample. This trace also profiles resistance from the fragments as the probe continued to crush downwards.

The same results with additional calculations are shown here.

  • Average = arithmetic mean
  • SD = standard deviation
  • CV = coefficient of variation: (SD/Mean) x 100

Significance

The break point of many tablet products is a balance between resilience to the point of use, and viability in use. Frequently the tablet size denotes a required ‘dose’, whether it is a vitamin or a dishwasher additive, and nobody wants either a quarter mint in the bottom of a packet or a whole one that is too hard to crack. Other factors are important, including the pattern of breaking, but the crush strength is a primary indicator of manufactured quality. Mechanized testing as shown here is reliable and repeatable. The method allows for any minor size variations, and provides a clear profile of the initial break. Careful initial testing of a product can produce upper and lower tolerance levels for the required break force, and be used for quality monitoring on the production line, producing instant pass and fail indication. Any drift towards failure can be fed back to the line, saving time and cost.

Trusted by customers across the world

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg