Perogie Mixture Filling Consistency

Application

One sample of perogie (or pierogi) filling was sent for preliminary evaluation. This sample is representative of the whole line of products; therefore these methods can be applied to the full range of products produced.

 

 

 

 

 

Problem

The final texture of this product is basically controlled by adding water to the product. Due to changes in the incoming product and different workers subjectively controlling the amount of water, the final product is not as consistent as the processor would like.

A product with too much water, or “wet,” would not hold its shape through the remainder of the process. On the other end,product without enough water, or “dry,” crumbles and does not hold a consistent shape. A way to objectively measure the water content and therefore control the overall texture of the product is needed.

 

 

Solution

Before testing, sample was allowed to thaw and equilibrate to room temperature (about 72 F°). A given amount (100 grams) of product was weighed and placed in a sample cup for each test replication. Because only one sample was sent, the product was manipulated to produce 3 different sample sets. It was strained in a colander to produce a “dry” product and water was added to make a “wet” product. The samples were then back extruded using a piston / plunger smaller than the container holding the sample.

All testing was done using the TMS-Pro at a speed of 100 mm/min. As the plunger moved down, the filling flowed up and around the compression piston. The samples were compressed to a distance 10 mm from the bottom of the container. The force required to deform the product gives a good indication of the way a semi-solid food will move and behave under process conditions.

 

Benefit

  • By measuring and therefore controlling texture, a processor can produce a more consistent “on target” product.
  • Allows users to objectively “see” the difference between butter and margarine products and various formulations.
  • Test suitable for all filling mixtures - mushrooms, potato, cheese or meat.

Trusted by customers across the world

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/