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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?
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.
The TMS-Pro is the “flagship” of the FTC line of food testing texture analysis instruments. When the application calls for precise force, position and speed control, the TMS-Pro is unsurpassed.
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).
Designed exclusively for customers who desire an easy to operate, portable texture analyzer, Food Technology Corporation’s TMS-Pilot is an affordable alternative for determining a variety of food texture characteristics.
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?
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.
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.
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.
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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