Cranberry Bulk Firmness

Application

A processor of cranberries wanted a way to determine how to process individual lots based on the texture of the fresh product. Firmer cranberries are typically better suited for one type of products while the softer ones work better for another.

 

 

 

 

 

 

Problem

The method used by the customer in the past involved simply making an educated guess based on past data. This was inconsistent at best. It was not known how the product would act in the processing until it was introduced. Cranberries that work well for juicing can yield an undesirable product if dehydrated also, if cranberries that would make a desirable dried product are juiced, the processor will lose margin since the dried product is more profitable.

 

 

 

Solution

Several samples were sent prior to processing. The tests were performed using TM-2 Shear Press with a CS-1 Shear Cell. Each sample was prepared by rinsing the cranberries and then allowing them to drain for 2 minutes. The shear cell was then filled with the product based on volume.

The test speed was 7 in/min (178 mm/min). The peak force and the work applied during each test, was recorded. The customer then processed based on the preliminary results to confirm the validity of the measurements.

 

 

Benefit

  • Better understanding of how the product will act in processing
  • Eliminates the downtime and rework associated with processing an off-spec ingredient
  • Overall improved quality of the product

Trusted by customers across the world

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/

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

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/