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Fruit Snack Yield and Firmness Consistency

Requirement

texture evaluation of fruit snacks

A company producing fruit snacks needed a way to measure the texture of their products to ensure a consistent finished product. Since the raw materials used can vary over time, the production process needs to be adjusted accordingly. Current quality control methods were completely subjective and the results varied from person to person. A way to objectively and accurately measure the product was required.
 

 

 

 

Solution

texture evaluation of fruit snacksAfter several trials, it was determined that a simple penetration test would work well. This method was found to yield consistent data on the product and was quick and easy to set up. The samples were placed on a flat plate and punctured using a blunt, 3mm diameter, stainless steel probe.

Care was taken to select samples of very similar shape and size. Each sample was penetrated at a speed of 200mm/min to a distance of 20mm. Calculations of the peak force encountered and the work (area under the curve) were performed.

 

 

 

Benefit

texture evaluation of fruit snacks

• The customer can now obtain objective measurements that correlate to historical subjective evaluations

• Simple test method allows a large number of repetitions to be performed for meaningful statistical analysis

• Results are easily exported to other programs for further analysis and long term SPC

  

Trusted by customers across the world

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/

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