Carrots (Baby) Core Toughness

Application

Two frozen samples of carrots with different degrees of core toughness were analyzed, using the Standard-Shear Compression Cell (Model CS-1) and Model T-2000 Texture Measurement Systems with an FTA-1000 pound Load Cell. The system was set to a crosshead speed of 8 inches per minute over a 3.5 inch testing stroke..

 

 

 

 

 

Sample Preparation

The frozen samples were defrosted in ambient temperature water. The product was run in two sample sizes:

  1. Five small baby carrots placed perpendicular to the grids to form one layer of carrots in the bottom of the test cell.
  2. Ten small baby carrots placed perpendicular to the grids form two layers of carrots in the bottom of the test cell.

Solution

Highly significant differences were detected between the two samples at both sample size. This type of test will allow the processor to measure product texture a allow grading of the carrots to suit different process types such as cooked or fresh supply.

Solution

  • Highly significant differences were detected between the two samples at both sample size. This type of test will allow the processor to measure product texture a allow grading of the carrots to suit different process types such as cooked or fresh supply.

Fixtures on Case studies

Associated Method: 
Associated System: 

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/

I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa

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