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Horticulture Research Station wanted a precision penetrometer for hardness testing of different varieties of apple during plant breeding trials. Flexibility for future test configurations were also a requirement.
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Ready-prepared salad manufacturer required simple and reproducible method of measuring the texture of diced potato used in the production of chilled salad.
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Meat processor wanted to develop a vegetarian alternative to popular meat based hotdog using Tofu. Good correlation with sensory properties was required from instrumental method.
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The quality of fresh dates was determined using a compression test in conjunction with a specialized test table.
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Most pea processors pay their growers based on the Tenderometer value of the peas delivered to the processing plant. A Tenderometer Unit is a direct measure of the maturity and quality of the raw product being supplied.
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One sample of perogie filling was sent for preliminary evaluation. This sample is representative of the whole line of products; therefore these methods can be applied to the full range of products produced.
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A processor of cranberries wanted a way to determine how to process individual lots based on the texture of the fresh product. Firmer cranberries are typically better suited for one type of products while the softer ones work better for another.
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A large processor of several different varieties of baked beans was looking for a way to supplement their current sensory methods. While these subjective methods are important to the company, a more objective method would add extra validation to the information already gathered from panels.
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The texture of rice is very important to how the consumer perceives the quality of the product. Unfortunately, the texture is affected by several different factors during the processing. The first thing that the producer has to determine is the quality of the incoming product. From this “starting point,”adjustments in the processing can be made to produce a consistent product.
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To measure overall firmness of canned peaches in order to determine differences between different batches of product.
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To measure overall firmness of canned, diced tomatoes.
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Measuring texture of diced potatoes used in potato salads.
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Measuring ripeness and firmness of fresh apples.
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