General probe kit

General probe kitFTC has collected a versatile set of probes for a range of general texture testing methods, available in a portable carry case.

The kit contains commonly used cylinders, cones and ball probes, in several sizes, plus a needle probe. This selection enables compression, extrusion, penetration/puncture, tension (adhesion) methods to be applied.

Additionally, the Perspex knife edge adds the capability to shear samples to provide the ability to perform a variety of texture tests.

General probe kit

Applications

  • Gel strength
  • Firmness of dough
  • Firmness of guacamole or spreads
  • Cutting resistance of bakery items
  • Bite strength requirements of confectionery
  • Crush resistance of scones, biscuits, etc.

Augment your testing with any of FTC's more specialised probe fixtures, here.

Contents and summary

Part Number Description
432-056 RECOMMENDED GENERAL PROBE KIT
CYLINDERS: 38.1mm (432-058); 25.4mm (432-057); 12.7mm BS (432-059); 10mm (432-066); 6mm (432-070); 2mm (432-076)
CONES: 90 degree (432-079); 60 degree (432-080); 45 degree (432-081); 30 degree (432-083)
BALLS: 25.4mm (432-088); 12.7mm (432-089)
MISC: 2mm Needle (432-087); Perspex Knife Edge (432-018)

This kit formerly had part number TA-P-KIT2.

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

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/

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu