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Pepperoni Sliceability

Situation

Pepperoni sample under compressionA large food processor needed a way to determine the slicing properties of its unprocessed pepperoni ingredient before the product was actually sliced.

The processor was encountering problems with product that was too soft and therefore would clog the slicer in the production process. This would cause significant downtime and ultimately decreased profits.

 

 

Method

The refrigerated samples were allowed to equilibrate to room temperature (~73° F) before testing. Once the products reached a stable temperature, samples were prepared by cutting 3/8 inch, cylindrical slices from the whole product. The TMS‐Pro system was used with a 2500 Newton load cell with a 100mm diameter compression platen mounted to it.

The samples were compressed to a height of 15 mm at a speed of 400 mm/min. Calculations were performed to measure the peak force encountered for each test replication.

 

Significance

  • Allows for the prescreening of the product to reduce problems in the process flow
  • Software facilitates automatic statistical analysis and objective measurements
  • Will decrease the chances of down time due to clogged slicers, and therefore save time and money

 

Pepperoni sliceability testing results graph

 

Trusted by customers across the world

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/

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 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/