Food tension testing is not a very common test method used on food products

In most cases it is quite difficult, if not impossible, to consistently grip a food sample during a tension test without causing a false failure point. This is sometimes over come by forming the samples into a “dog bone” shape so that the cross sectional area in the center of the sample, is smaller that the cross sectional area of the part that is being gripped.

Some products such a stick chewing gum, restructured deli meats and cheeses, can be successfully tested for their elasticity with tensile testing and sensitive fixtures. FTC offers several tensile grip designs to accommodate the applications of our customers. It is not uncommon that a food texture system will find more use in the food packaging arena when it comes to tensile testing.