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Compression Fixtures

Compression fixturesThe FTC compression fixtures are large diameter, flat-bottomed cylinders, plates, or platens, used to deform solid or self-supporting samples. It is important that the surface area of the probe is greater than that of the sample throughout the test if true compressive forces are to be maintained.

Compression test methods involve compressing a sample in one direction while leaving it unrestrained in the other two. Pure compression requires that the fully deformed sample is of smaller diameter than the fixture contact surface.comression

These fixtures can also be used apply local compressive forces which may result in penetration or puncture of the sample. Correlation to consumer interactions which gently squeeze the product (finger feel, for example) can thus be performed.

 

 

 

Typical products tested Texture characteristics
  • Cakes and breads during development and manufacture
  • Cheeses, butter and dairy spreads - as a quality indicator
  • Eggs - to measure shell strength
  • Extruded snacks - to improve sensory profile
  • Fruits and vegetables in the field and factory
  • Gelatin and gels - to quantify concentration strength, Bloom
  • Low fat sausages - to quantify benefits of fat replacers
  • Packaging - to measure functional strength
  • Sugar confectionery - to optimize formulation
  • Tablets - to quantify consistency for drug release
  • Bite Strength
  • Consistency
  • Cook Quality
  • Resistance
  • Rigidity
  • Shear Force
  • Skin Break
  • Softness
  • Tenderness
  • Toughness

Texture analysis glossary

Trusted by customers across the world

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/

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/

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