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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

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Steve Antonius, Del Monte Foods
http://www.delmonte.com/

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

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Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

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