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Tension Fixtures

Tension fixturesTension testing methods involve pulling, extending or stretching the sample. In most cases it is quite difficult, if not impossible, to consistently grip a food sample during a pure pull-type tension test without causing a false failure point. This is sometimes overcome by forming the samples into a “dog bone” shape so that the cross sectional area in the middle of the sample, is smaller than the cross sectional area of the part that is being gripped.

Tension Fixtures

Some products such a stick chewing gum, restructured deli meats and cheeses, can be successfully tested for their elasticity with tensile testing and sensitive fixtures.

Extrusion and extensibility testing fixtures use the machine in compression mode, but the fixture stretches the sample to put it in tension. These fixtures are often used for bakery industry tests, measuring burst strength or adhesion and stickiness.
FTC also has a range of dough and bakery industry fixtures specifically for this type of texture analysis.

FTC offers several tensile grip designs to accommodate the applications of our customers. It is not uncommon that a food texture system, or universal testing machine (UTM) will find good use in the food packaging arena when it comes to tensile testing (e.g. peel). For more choice in consumer packaging tests and accessories, please visit Mecmesin.

Typical products tested Texture characteristics
  • Cherry stalks as a ripeness indicator
  • Chewing gum sticks for break properties
  • Gummy sweets extension properties for sensory correlation
  • Meat loaves & bologna quality assessment
  • Noodles & pasta for cooked tensile strength
  • Packaging films for snap evaluation
  • Packaging seals for integrity & strength
  • Pizza base tear testing in product development
  • Processed cheese strings for extensibility in development
  • Salami skin peel profile for process optimization
  • Break Load
  • Deflection
  • Deformation at Break
  • Extension
  • Modulus/Stiffness
  • Seal Integrity
  • Snap
  • Stretch
  • Work at Break
  • Peel Strength

Texture analysis glossary

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Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

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/

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/

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
Professor
https://cu.edu.eg