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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

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
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

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu