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Shear Fixtures

Shear fixturesFood shear testing is a very popular method used in food texture analysis. It is common since many foods are first sliced or “sheared” by the front incisors when introduced to the mouth, in addition to preparation, therefore shear fixtures are used to cut the sample.

Shear testing

There are many different variations on the basic shearing apparatus such as razor blades, V-shaped or notched blades, rounded blades and straight blades. Depending on the blade geometry, many actions are performed on the sample, including shearing, tearing and compression.

Some versions such as the Warner-Bratzler design are standardized toward a particular type of food or industry test – in this case meat shear force to measure tenderness. Volodkevich bite jaws specifically simulate the incisors.

FTC shearing fixtures range from heavy-duty blades, developed in conjunction with the USDA, to highly sensitive wires for the ISO butter shear test.

Other products are equally well correlated to consumer sensory perceptions by shear techniques.

NOTE: Shear in this context is a texture testing term – the true engineering definition involves the material shearing within its own structure and is not induced by a fixture which cuts.

 

Typical products tested Texture characteristics
  • Butter - to measure process quality
  • Cheese - to optimize ripening
  • Chewing gum tablets - hardness and crispness analysis
  • Steak, chicken breast and other meats - to optimize muscle texture
  • Confectionery bars - to measure bite profile
  • Pasta - for cooking profile
  • Pastry - to measure toughness at different formulations
  • Sausages - as an indicator of shear toughness
  • Snack bars - to measure cross-section
  • Vegetables - to optimize heat treatment
  • Consistency
  • Firmness
  • Fracture
  • Gel Strength
  • Hardness
  • Rigidity
  • Ripeness
  • Softness
  • Spreadability
  • Yield Point

Texture analysis glossary

Trusted by customers across the world

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

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