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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

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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

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

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg