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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

Trusted by customers across the world

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

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
Technical Manager

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