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Snap, bend and break fixtures

Snap bend and break fixturesFood snap, bend and break test methods used for hard or brittle, products that fracture, though some softer items are tested this way, where a degree of flexure is expected. Products are typically solids with a homogeneous structure and most conveniently the sample is in a bar-type of shape. Usually the sample is stressed until it breaks and the peak or maximum force is measured but sometimes the amount of movement it will absorb before it gives way is also of interest.

Snap fixtures

The most common set up for this type of test is referred to as a “3 point bend”. The product is supported by 2 “fulcrums” (or anvils) on either side, and a third, centrally aligned, fulcrum (probe) comes down to apply the bending force. The distance between the two side fulcrums is adjustable to accommodate different sized samples. FTC offers several variations of the 3 point bend apparatus to allow testing very fragile to very hard products.

FTC offers a specific snapping fixture for spaghetti, which applies a cantilever bend to the pasta product.

The TMS friable food support is available for snap and penetration testing of small brittle, crumbly, samples such as crackers.

Typical products tested Texture characteristics
  • Celery sticks - to quantify crispness
  • Chocolate bars - to measure break strength
  • Potato chips - to determine shelf-life crispness & staling
  • Digestive biscuits - to measure effect of oven heating
  • Dry spaghetti and other pastas - to standardize production
  • Potatoes - to compare different varieties
  • Sliced almonds to compare toasting profiles
  • Snack bars - during development for break strength
  • Tablets - as an indicator of hardness
  • Tortillas (crisp taco shells) - to optimize manufacturing process
  • Break
  • Brittleness
  • Crispness
  • Crunchiness
  • Failure
  • Flexure
  • Fracture
  • Hardness
  • Snap
  • Work at break

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/

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs