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Bread Shelf Life

Stale? Or acceptable? One way to assess the shelf-life of bread is to use simple and subjective sensory evaluation (does it feel right in the hand and mouth).

3-point bend test on a biscuit

You can break a fudge brownie in your hands, and if you are expert, judge its texture in terms of hardness through the way it breaks. But how well can you judge freshness, sample after sample?

Extensibility Fixture

The TMS dough-gluten fixture enables the extensibility of bread dough to be measured. Wheat dough is highly viscoelastic under tension (combining unrecoverable flow and elasticity) and this behaviour influences the textual and sensory properties of the final bakery product.

Tortilla softness and burst strength

Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of soft, pliable, elastic bakery products: tortillas, flatbreads, chapattis, rotis, etc. We show a test method to measure the properties which determine the desirable texture – extensibility and rupture resistance. This information can be scientifically analyzed by the bakery producer to control the quality and improve the shelf life of the food, optimizing processes and minimizing costs.

Elasticity of Chewing Gum

 

 

Large food processor was looking for a way to control the texture of two similar confectionery gum products with different recipes. Current methods involved simple sensory testing.

Easter Eggs

 

 

End-on or side-on? A flock of mischievous chicks gain control of a food texture analyzer to determine which way to crack a chocolate Easter egg – longitudinally or transversely. SPOILER ALERT: With sticky consequences, but a happy [Easter] ending.

Cosmetic creme firmness

 

 

We simulate the manner in which the consumer evaluates the quality of beauty, health and well-being products such as a skin crème. Tthe consumer wants firmness, richness and silkiness, not runniness, oiliness or stickiness. This measurement can be scientifically analyzed by the cosmetic chemist to control the quality of these products; understand the effects of new ingredients; optimize processes and minimize costs.

Cheese Firmness Comparison

As consumers’ diets change, for ethical or health reasons (by choice or recommended), food producers are faced with the challenge of meeting the new requirements, whilst often striving to preserve the established texture.

Yogurt texture (in pot comparison)

 

A processor of meat products was looking for a way to better control its outgoing product. Current methods involve simple visual inspections and are very subjective.

Texture of Cream Cheese

A dairy foods processor wanted a quantifiable, consistent way to detect differences between two cream cheese products.

Yogurt texture (in pot comparison)

 

 

Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of products which are described as rich and creamy and show a back extrusion test method to measure the properties which determine this texture.

Yogurt Cohesiveness

 

 

Food Technology Corporation’s Lightweight Perspex Cylinder Probes enable penetration tests to be undertaken up to a maximum force of 500N.

Pickle Crunchiness

 

 

If you want to know the crunchiness of a pickle—bite it. Expert testers are relied on throughout the food industry, but can you objectively quantify crunchiness, and use this to assure product consistency, or improve manufacture?

Fruit crispness/ripeness

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.

Penetration apple needle probe

 

 

Available in either 1mm or 2mm diameter, the FTC needle probes are used on fruits, vegetables, confectionery, cosmetics and fats.

Penetration apple spherical probe

 

 

For determining surface hardness of products such as cheeses, fruits and vegetables, or the fracturability of potato chips, the FTC spherical probe range features precision-engineered stainless steel ball-end probes, and plastic hemispherical probes which replicate squeezing in hand.

Penetration apple cylinder probe

 

 

Food Technology Corporation’s range of lightweight stainless steel cylinders are used for accurate measurement when penetrating and puncturing food samples.

Penetration apple conical probe

FTC offers six Perspex and one stainless steel conical probes with angles ranging from 15° to 90°.

Squishing peas

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, analysed in bulk.

Gelatin bloom strength test

 

 

Gels are commonly used within the food industry as it is an extremely versatile and effectively processed ingredient. Gels as a thickener, binding agent, adhesive property, stabilizer and whipping agent among other functions.

Meat bulk firmness (meat & veggie burger)

 

 

A processor of meat products was looking for a way to better control its outgoing product. Current methods involve simple visual inspections and are very subjective.

Meat cutting force (hot dog)

 

 

The texture of meat is its single most influencing quality factor. Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of such a product, in this example, a hot-dog sausage.