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Penetration And Puncture Fixtures

Penetration and puncture texture method fixturesPenetration testing is very similar to compression testing with one key difference: the probe is typically much smaller than the sample being tested, such that the surface is pierced, or punctured. For this reason, the method is referred to as puncture or penetration testing. Full penetration means that the probe passes fully through the sample.The probe accessory choice for puncture and penetration tests is varied: cylindrical, with sharp edges, radiused edges, or blunt tips, spherical, conical or needle shaped and also a selection of material finishes. FTC has a range of probes which cover many texture testing requirements.

FTC also offers a selection of specialized fixtures to perform multiple-penetration and industry-standard penetrometry procedures.

The probe is the upper, moving, fixture and consideration must be given to the lower, sample presentation or securing accessory if the penetration resistance is to be accurately measured. Using an appropriate fixture with an aperture ensures a “punch and die” test and avoids compression behaviour as the sample is not constrained in the area of deformation.

Typical products tested Texture characteristics
  • Biscuits - to determine hardness
  • Bread - crust and crumb firmness
  • Butter and margarine - penetrometry as quality indicators
  • Chocolate - to measure tempering hardness
  • Fish muscle profile - as a fat content indicator
  • Fruits - for ripeness testing in the field
  • Gelatin Bloom quality measurement, gelatine, gel strength
  • Hydrocolloid functionality and blend development
  • Roasted nuts - to optimize oven profile
  • Sugar confectionery - for sensory correlations
  • Consistency
  • Firmness
  • Fracture
  • Gel Strength
  • Hardness
  • Rigidity
  • Ripeness
  • Softness
  • Spreadability
  • Yield Point

Texture analysis glossary

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

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/