Peaches (Canned) Firmness

Application

canned peaches firmness can be measured by Kramer shear cellTo measure overall firmness of canned peaches in order to determine differences between different batches of product.

 

Problem

A processor of canned fruits, including peaches, did not have an objective, consistent, repeatable way to measure the firmness of the canned peaches. By sensory tests only, they noticed that some batches of peaches were a lot softer or harder than others. Noticing the variability, the processer wanted an objective instrument that could give quantifiable data that is consistent and a test that is easy and repeatable.

Sample Preparation

Peaches were drained and then put into test cell until test cell was full. That amount was then weighed out in grams. The samples ranged in weight from 181 grams-183 grams.

 

Solution

Fruit quality grading by texture analyzerTesting was performed with a TMS-Pro Texture Analyzer, a 2500N load cell and the CS-1 Kramer Shear Cell. The test program started at zero, then the blades ran down into the test cell, penetrating/shearing the peaches at a speed of 200mm/min and running until the blades penetrated out of the bottom of the test cell then returned back to zero. To the right, the graph shows the differences in firmness between Product A and Product B.

 

Conclusion

The test method proved to be successful at detecting differences between the two batches of peaches. The processor can use this system and test method to compare batches against each other to make sure they are consistent in both quality and texture.

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

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/

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/