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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

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 working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

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/