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Extrusion Fixtures

Extrusion fixturesExtrusion can be divided into two categories; forward extrusion and back extrusion.
Forward extrusion is when the test sample is placed into a confined container and then forced through an orifice or grid.

Back extrusion is typically performed with the product being measured is placed in an open top cylinder and a piston with a smaller diameter, is forced down into the sample, such that it flows back upwards, though the space between the piston and the cylinder. In both extrusion test methods, the resistance to flow is being measured, valuable in the study of the rheology of the product.
extrusion

Extrusion is also used to measure the spreadability of a product, where the piston and cylinder is replaced by a conical probe and a receptacle of matching geometry. The surface is initially penetrated before extrusion forces the product back around the probe to allow measurement of the resistance to spreading.

FTC extrusion fixtures and accessories enable the rheological property testing of semi-solid and viscous liquids by all of these methodologies and their impact on acceptable texture measured.

Some of the texture attributes measured by extrusion may also be analyzed by testing the product in its own container - more closely representing the interaction with the conumer, or free standing – with the use of shaped probes, for example a cone-shaped probe.

 

Typical products tested Texture characteristics
  • Fruit purées - to assess pumpability
  • Fruit topping, with particulates - to optimize viscosity
  • Mayonnaise and thick sauces - to correlate with mouthfeel
  • Personal care products - to quantify functional structure
  • Pumpable fats - to measure shear thinning
  • Starch pastes - to assess thickening
  • Thick soups and sauces quality for ready prepared foods
  • Weak hydrocolloid gels - to assess thickening
  • Whipped creams - to measure stability
  • Yogurts - to measure effect of formulation changes
  • Adhesiveness
  • Consistency
  • Flow
  • Internal structure
  • Mouthfeel
  • Stringiness
  • Thickness
  • Thinning
  • Yield Point
  • Viscosity effects

Texture analysis glossary

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/

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/