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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

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

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

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/