Chick Peas Bulk Firmness Testing by Shear Compression Method
Products such as beans are often tested in bulk when doing texture analysis. Instead of testing one individual piece, many pieces are tested at once – bulk analysis.
Not only does this test more product with less replications, but it tends to give a better overall picture of the product as it takes in to account any variation that there is from piece to piece. For this test, a set amount of product (150 grams) was loaded in to the TMS Pro Computer Controlled.
Carrots (Canned) Bulk Firmness Testing by Kramer Cell Shear Method
Many canned vegetable products are often tested in bulk as not only is it a valid test; it is also very simple and repeatable. The test is done by placing a set amount of product in the Kramer Shear Cell.
The upper blades of this fixture are designed to compress, shear, and ultimately extrude the product through the bottom of the cell.
Mushroom (Canned) Bulk Firmness Testing by Kramer Cell Shear Method
Bulk testing is often used to test products that are either consumed in that manner or too tedious to test one piece at a time.
The advantage of doing the testing like this is that is gives a better overall representation of the product with a limited number of replications. For this method, the sample product was first allowed to equilibrate to room temperature. A known amount (1 12 oz. can) was placed in the Shear Cell.
Avocado (Frozen, Diced) Bulk Firmness Testing by Bulk Analysis Method
Some test applications require that custom methods be developed outside the normal range of FTC accessories.
This particular method required that a custom bulk extrusion cylinder and plunger setup be created, as in order to compress small pieces of sample in a consistent manner, the product as a whole had to be contained. By developing this custom method, the client was able to consistently and repeatedly measure the firmness of their product.
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
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
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.