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Penetration and puncture test methods

Animation of penetration texture test method with probe

Penetration testing is very similar to compression testing with one key difference, the penetrometer probe is typically much smaller than the sample being tested and passes completely through a sample (a thin tortilla) or an element of the product (the surface generally, or the skin of a piece of fruit). Puncture is similar, meaning the probe passes into the sample, though not necessarily exiting. This test method can be performed on a wide variety of food products and is a very useful test in simulating a bite or in comparative analysis.

See FTC's penetration and puncture test method capabilities.

Test procedures

With penetrometry-based methods, it is most common that the probe is penetrated into a sample to a given distance and the peak force encountered during the test is measured. This however can be different when the product has a skin, such as an apple. Penetration probes come in a multitude of sizes and shape and the selection of the correct one can seem a bit daunting. There are cylindrical probes with sharp edges, radiused edges, and blunt tips. There are also conical shaped probes with sharp to wide angles. FTC can help with the correct selection for your particular product.

One must also consider the supporting mechanism for the sample in conducting penetration test. If the sample is quite thin, then the results can be altered as the test can become a penetration / compression test as the probe near the bottom support. In this case a bottom plate with a hole is employed and the test becomes more of a “punch and die” test.

Penetration testing fixtures

Pentration test methodsPenetration test resultsPenetration testing example applications, meat, fruit

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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.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

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

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/