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Squishing Peas or Calibration of Tenderometers for the purpose of standardization of pea processing

Testing plain yogurt for cohesiveness & stickiness

TMS Extensibility Fixture on the TMS-Pro texture analyzer

Texture Evaluation of Cream Cheese

Texture Evaluation of Cream Cheese graph

Spreadability of margarine graph

Texture Evaluation of Canned Peaches

Texture Evaluation of Diced Tomatoes graph

Texture Evaluation of Diced Potatoes table

Texture Evaluation of Baby Carrots table

Food Test Methods Food penetration testing

Food penetration testing is very similar to compression testing with one key difference...

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The probe is typically much smaller than the sample being tested. Also referred to as puncture testing, penetration can be performed on a wide variety of food product and is a very useful test. It is most common that the probe is penetrated into a sample to a given distance and the peak force encountered during the test is measured.

This however can be different when the product has a “skin” such as an apple. Penetration probes come in a multitude of sizes and shape and the selection of the correct one can seem a bit daunting. The are cylindrical probes with sharp edges, radiused edges, and blunt tips. There are also conical shaped probes with sharp to wide angles.

FTC can help with the correct selection for your particular product. One must also consider the supporting mechanism for the sample in conducting penetration test. If the sample is quite thin, then the results can be altered as the test can become a penetration / compression test as the probe near the bottom support. In this case a bottom plate with a hole is employed and the test becomes more of a “punch and die” test.
 

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