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Bulk Analysis Fixtures

Bulk analysis loadcell accessoriesBulk analysis fixture designs are among the most common and widely used in the food industry. Thousands of these test cells are in use every day in the food industry to measure the texture of a wide variety foods. Large sample size is representative of treatment and handling by the consumer and provides increased reproducibility in highly variable product.

Thin blade compression cell products

The Bulk analysis method is used to measure particulate products where analysis of individual components is not practical or representative. The test ideally combines compression, shear and extrusion forces and correlates very closely to sensory panel “mouth feel”.

The most famous bulk analysis accessory is the Kramer Shear Compression Test Cell (KSC). The original design developed by Dr Ahmed Kramer (one of the founders of Food Technology Corporation) employs 10 shear blades that move down through a containment box that holds the sample under test. This fixture is at the heart of the pea tendeness measuring FTC tenderometer.

 

 

Other fixtures may also be used to test products in bulk, without the applying the shear forces:

 

Typical products tested Texture characteristics
  • Beans and pulses to assess heat treatment
  • Breakfast cereals for bowl life testing
  • Cheese curds during production
  • Cooked pasta to identify formulation changes
  • Cooking sauces to optimize heat treatment
  • Meat patties for toughness and sensory
  • Peas for standard testing in the field
  • Pickles and preserves during process development
  • Raw and processed fruits and vegetables for firmness
  • Rice for ready cooked packaging
  • Adhesiveness
  • Cook uuality
  • Fibrousness
  • Flow
  • Shear Hardness
  • Softness
  • Stickiness
  • Tenderness
  • Toughness
  • Viscosity effects

Texture analysis glossary

Trusted by customers across the world

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs