Pea Harvest Maturity by Tenderometer

Application

Most pea processors pay their growers based on the Tenderometer value of the peas delivered to the processing plant. A Tenderometer Unit is a direct measure of the maturity and quality of the raw product being supplied, analyzed in bulk.

 

 

 

 

 

Sample Preparation

TU tenderometer pea freshness testerAs with any food texture measurement, preparation of the sample is critical in producing reliable results. First, a sample of raw shelled peas representative of the lot to be tested must be obtained. The sample size should be at least two to three times that required for testing. An average of five readings on each sample will minimize errors due to normal field and sampling variables. Wash the sample with room temperature water to remove extraneous material, under developed peas and assure uniform temperature.

 

 

 

 

 

Test Procedure

On all modern FTC Tenderometers, the operator simply fills the Test Cell and slides the box and lid into place.

The auto cycle function allows for one button operation of the system by simply pressing the “START” button. The speed is preset from the factory so that the down stroke is 30 seconds. At the completion of the test, the system automatically resets for the next test and the operator records the peak force in Tenderometer Units.

 

Benefit

  • Determining harvest date
  • Buying on grade
  • Estimating yield
  • Adjusting quality separators
  • Predicting finished quality, tenderness and freshness

Fixtures on Case studies

Associated Method: 

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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

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/

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/