Potato softness grading for salad

Application

 

Measuring texture of diced potatoes used in potato salads.

 

 

Problem

 

A processor of diced potatoes was relying on inconsistent, subjective sensory results to measure the texture of their product. Therefore, they needed a quantifiable, consistent and repeatable way to measure their product and implement a standardized range of 'ideal' product.

 

Solution

 

Testing was performed with a TMS-Pro Texture Analyzer, a 2500N load cell and custom-made cylinder extrusion cell (top right picture). The processor sent us 3 products with known texture differences labeled 'soft', 'ideal' and 'hard'. The amount it took to fill the cylinder ¾ full was weighed out and each sample was then made the same size (300 grams). The testing program was written to start with zeroing out load and displacement, running down into the product 85mm at 750mm/min, then returning to its start position. Based on the max force readings, the acceptable range was set from between 1000N and 1500N. Anything above 1500N or below 1000N would not pass as acceptable product.

 

 

 

Conclusion

 

The TMS-Pro texture analyzer system along with this test method proved to detect the differences among the products, proved to be consistent, repeatable and most importantly, the processor now can use the PASS/FAIL function as a standardization tool.

 

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/