Jam Firmness and Flow Characteristics Testing by Back Extrusion Method
Many products that are in a semi-solid form (such as jelly, jam, yogurt, etc.) are said to flow, meaning the parts of the product will spread out if not held by a container.
Semi-solid products are special as they exhibit traits of both solid and liquid states. Because of this ability to flow, semi-solid products are often treated as liquids in processing, using pumps and piping to move the product throughout the process.
It is important for the processors to be able to understand this characteristic, not only in regards to quality but also as it directly relates to the actual process.
The TMS Pro Texture analyzer can be fitted with an array of attachments that simulate the flow of a product.
Whether it is the dual extrusion cell or just a simple cylinder paired with a standard sample cup, the principle is the same. Force is applied to the product, which flows around the plunger/cylinder as it moves down. The more force required, the more resistant to flow the product is said to be.
Food Technology Systems: TMS-Pro Computer controlled texture analyzer