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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

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

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/

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/