TMS AACC cylinder probes

TMS AACC cylinder probesStandardized aluminium cylinders developed by the American Association of Cereal Chemists (AACC) for the measurement of breadcrumb and other bakery products. These compression probes have smooth radiused edges to their contact faces to avoid penetrating the surface of the test sample.

The dimensions of this probe also makes it a useful general purpose accessory for performing back extrusion tests on semi-solids in their own containers.

TMS AACC cylinder probes

  

 

Applications

  • Firmness of bakery products, cakes, loaves as an indicator of staleness.
  • Staling of white pan bread (AACCI Method 74-09.01).
  • Back extrusion of semi-solids: yougurts, creams.

 

Contents and summary

 

Part Number Description
432-036 TMS AACC 36mm DIAMETER ALUMINIUM CYLINDER
40mm high with radius edge to test surface.
432-037 TMS AACC 21mm DIAMETER ALUMINIUM CYLINDER
40mm high with radius edge to test surface.

Notes

Optionally, for sample presentation, use: TMS standard fixture table (432-243)

Trusted by customers across the world

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

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.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

Use with

Accessories required with this fixture: Extension Rod, 110 mm