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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/

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/