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Corn Chip Snack Crispness

The Application

corn chipsA large manufacturer of snack food items was looking for a quantifiable, consistent way to measure and ultimately better control the texture of their product. Current methods involved simple visual inspections and very subjective human sensory evaluation.

 

Problem

 

corn chips

The manufacturer wanted a baseline or “standard” for their fresh product that they could compare other product batches to in a pass/fail scenario. Before our test, they used sensory analysis alone to determine if the product was fresh or stale. However, they wanted a method to quantify the data and visualize the difference in the products. A consistent and repeatable method of measuring and therefore controlling the texture is essential.

 

Solution

corn chip testAll testing was done using the  FTC TM-2 Hydraulic unit with the heavy duty FTA 3000 loadcell and CS-1 Test Cell. The chart to the right exhibits the data collected from running 5 samples of the fresh and 5 samples of the old product at the same speed and with same sample size. The graph demonstrates tremendous difference between fresh and stale products, thus, giving the customer a range of values to use as a baseline moving forward.

 

Benefits

Quick and easy test that gives repeatable, objective results that are nearly real time with the processing Allows for more concise control of textural attributes of the product Reduces the possibility of downtime due to a product that does not meet quality standards

  

Fixtures on Case studies

Associated Method: 
Associated System: 

Trusted by customers across the world

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
https://www.unr.edu/anvs

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/

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/