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Shear test methods

Animation of shear method

Shear testing is a very popular and valuable test method applicable to food texture analysis. This method applies slicing or "shearing" to the product, which replicates the action of the front incisors when food is introduced into the mouth. This test procedure also measures the sample's shear resistance force when being cut by a knife, during preparation and serving - a good indication of tenderness and toughness.

See FTC's shear test method capabilities.

Test procedures

Although the description of "shear testing" is commonly given to any test that uses a cutting action to apply a stress to a food sample, the true engineering definition of shear, does not employ a blade but refers to a material being stressed from two opposite directions and then shearing within its own structure.

Click here for a video demonstrating a shear test method to measure gherkin crunchiness.

There are many different variations of basic shear testing apparatus: blades in V, notched, rounded or straight edges. The Warner-Bratzler meat shear design is an industry standard configuration for meat tenderness. A wire shear test cell is used for ISO standard testing of butter, but like all accessories, can be correlated to the sensory texture of many product types.

Shear testing fixtures

Shear test methods are sutable for meat and butterShear test results for picked gherkin crunchinessShear testing applications for meat vegetables and confectionery

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Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/

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

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
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http://www.eyefreeze.co.uk/