Apple Freshness Comparison

Application

Measuring ripeness and firmness of fresh apples.

  

Problem

This processor did not have a way to objectively or quantitatively measure the texture of their products. Current methods for evaluating ripeness and firmness of apples were done through sensory panel testing and use of a penetrometer which both gave inconsistent and unreliable data.

 

Solution

Apple firmness is mesured from the peak penetrometer force

Testing was performed with a TMS-Pro Texture Analyzer, a 500N load cell and a 5mm diameter steel cylinder probe. The apples were held in place with the TMS spherical sample holder. Taking into account that all apples are not identical in shape/size, the program was written to first start at zero then run down at 50mm/min until it sensed the top of the apple. Next, run into the apple 15mm at 250mm/min, then return to zero. The graph shows the curves from 3 types of apples in which 2 samples of each type were ran. The initial upward slope is the cylinder probe penetrating the apple. The peak represents when the outside skin is ruptured. The rest of the curve represents the probe penetrating through the flesh of the apple. This graph shows the Fuji and Granny Smith apples were similar in firmness, with Granny Smith being slightly firmer and the Golden Delicious apples being the least firm.

Trusted by customers across the world

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu