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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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Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
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Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

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