Date Firmness and Ripeness

The quality of fresh dates was determined using a compression test in conjunction with a specialized test table.

Requirements

A supplier of dates wanted a simple and reliable method of determining the quality of fresh dates without having to remove the pit first. Textural properties of the product have been found to be a key characteristic in the determination of quality.

Too hard or too soft causes the consumer to have an undesirable sensory reaction. The customer had no real way to measure these differences and therefore no way to control them. The inclusion of the pit in the product presented an additional challenge.

Solution

FTC provided the supplier with a system and special test table on which to perform a compression test. The test enabled the supplier to assess key quality indicators and meant the pit was removed naturally as the assessment was undertaken.

This solution provided the customer with information regarding the firmness of the dates flesh and prevented the solid pit skewing results. The customer was then able to correlate this data with their sensory analysis to set a clear standard for desirable texture.

Benefit

  • Simple test to objectively measure dates without removing the pit
  • Software facilitates automatic statistical analysis
  • Enables customer to put ‘real’ numbers to their sensory information

Trusted by customers across the world

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

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/

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