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How a Texture Analyzer Works

What is a texture analyzer?

Texture analyzers, or texturometers, are instruments used to apply scientific methods to the measurement and analysis of product texture. Such equipment is used to evaluate and control the factors affecting quality, processing, handling and shelf-life, enabling the producer to understand consumer habits and acceptance criteria. Food texture, through touch, is very important factor for the end customer, in addition to taste and smell. Cosmetics and pharmaceutical products are also sensory-dependent and benefit greatly from a texture analysis capability. FTC's texture analysis range consists of the latests systems, tenderometers and texture presses.

How to measure texture

Food texture can be analyzed by deforming a product and measuring the forces

The principle of a texture measurement system is to physically deform a test sample in a controlled manner and measure its response. The characteristics of the force response are as a result of the sample’s mechanical properties, which correlate to specific sensory texture attributes. A texture analyzer applies this principle by performing the procedure automatically and indicating the results visually on a digital numerical display, or screen.

Forces created during this movement are manipulated to recreate consumer interactions, for example the conditions that foods are exposed to when eaten or processed. This enables the direct measurement and thus the ability to predict how a product will perform or feel.

There are fundamental test methods designed to deform samples in ways which simulate these complex human interactions and replicate such conditions. FTC has a range of fixtures to apply these test types.

Benefits of the texture analyzer

Instrumental methods of assessing texture can be carried out under strictly defined and controlled conditions. In food production, changes in ingredient levels can cause several simultaneous changes in product characteristics. A texture analyzer has the capacity to replace human sensory evaluation by providing a numerical value which serves as a quality assurance standard by which products can be evaluated.

  • Reliable, repeatable, accurate testing – consistent company-wide
  • Quality assurance – confidence in product performance
  • Processing equipment settings optimization – mixing, transport, storage and packaging
  • Respond to new regulations or legislation
  • Create new and alterative products with desired texture
  • Cost savings – maximise efficiency

Different test applications call for different levels of technology, load capacity, robustness, accuracy and budget. These requirements directly affect the choice of texture analysis apparatus. FTC provide food technologists with several levels of instrumentation to fit every test environment from laboratory or production facility to field testing.

 

Simulate any user interaction with a product and measure the texture experience

  • Bulk analysis
  • Compression
  • Extrusion
  • Penetration and puncture
  • Shear
  • Snap, bend and break
  • Tension

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

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

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/