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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

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/

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.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/