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Tension test methods

Animation of the tension method

Tension methods pull or stretch the test sample, to measure the elasticity and the ultimate strength of the product. This is a less common, but valuable procedure for testing food itself, but has relevance in the simulation of production processes and the handling of the final product. As such, the texture analysis system set up for a tension method is often used in determining packaging recommendations.

See FTC's tension test method capabilities.

Test procedures

The texture analyzer may pull the sample apart by moving the crosshead upwards, or the fixtures may enable tension in the product, even when using the system in compression, by punching through in a slow, controlled manner.

Products such a stick chewing gum, restructured deli meats and cheeses, can be successfully tested for their elasticity with tensile testing by pulling apart. The burst strength of thin products (e.g. tortillas) are tested for by extensibility - slowly stretching the structure with a round probe (until tear and penetration). Product stickiness, adhesion, can measured by the tensile adhesive force exerted as a probe moves back upwards after initially compressing the sample. Dough stickiness is tested with a bakery-specific fixture, and is useful for texture analysis relating to influencers of the kneading process (by hand or machine).

In most cases it is quite difficult, if not impossible, to consistently grip a food sample during a tension test without causing a false failure point. This may be overcome by forming the samples into a “dog bone” shape so that the cross sectional area in the center of the sample, is smaller than that in the region being gripped. This ensures that the deformation and failure are consistent from sample to sample and accurately representative of the material - not influenced by the test system.

FTC offers several tensile grip designs to accommodate test samples in elasticity, strength and extensibility applications.

Tension testing fixtures

Tension test methodsTension test results measuring strength of a torillaTension applications in food industries

Trusted by customers across the world

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/

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

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

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/