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TMS extrusion cone

TMS extrusion coneThe TMS extrusion cone is made of Perspex and is a versatile plunger for back extrusion tests.

Viscous liquids or semi-solid samples products can be analyzed in standard factory or original consumer packaging, to measure flow, consistency, thickness and thinning texture characteristics.

The probe has a shallow 170 degree angle, to facilitate air removal during testing and is 20 mm high.

  

Applications

TMS extrusion cone

  • Flow properties of fruit purées
  • Consistency of fruit toppings and bakery sauces
  • Body and structure of mayonnaise
  • Pump thinning of chocolate spread
  • Stringing of deposited custard sauces
  • Yield point of flow in icing sugar mixes
  • Consistency and body of yogurts
  • Dip thickness and coating properties
  • Mouth coating properties of processed cheeses
  • Cohesiveness of paté and meat spreads

 

Contents and summary

 

Part Number Description
432-027 TMS EXTRUSION CONE
170 degree 40mm diameter 20mm high Perspex plunger to facilitate air removal during testing.

Notes

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

Trusted by customers across the world

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

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/

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/

Use with

Accessories required with this fixture: Extension Rod, 110 mm