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Snap, bend and break test methods

Animation of bend and break method

Testing for the snapping characteristics of a product requires a test method to bend the sample, until a break occurs. These tests are commonly used for hard or brittle foods. Some softer products are also tested with this method, where a degree of flexibility is desired - or intended to be minimised. Usually the product is stressed until it breaks and the peak or maximum force is measured. The amount of deformation the sample will absorb before it fails may also be of interest.

See FTC's snap, bend and break test method capabilities.

Test procedures

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” on either side, and a third, center fulcrum comes down to apply the bending force. The distance between the two side fulcrums is adjustable to accommodate different sized samples. Other procedures are applicable to specific products, for example spaghetti snapping, where the product is manipulated to bend to failure in another manner.

FTC offers several variations of the 3 point bend apparatus to alloy testing very fragile to very hard products, as well as speciality fixtures to secure samples and measure fracture characteristics.

Snap testing fixtures

Snap test methodsSnap test results for brittle shortbreadSnap, bend and break applications in food industries

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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.

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Asst. Staff Scientist
https://www.hersheys.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

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Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay