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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

Trusted by customers across the world

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

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/