You are here

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

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 am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/