TMS multiple needle probe

 TMS multiple needle probe	The TMS multiple needle probe consists of nine 120mm long stainless steel needles with a 15º taper at the tip. Each needle has an individual diameter of 2 mm and is removable to aid cleaning and provide food technologists with configuration flexibility.

The whole assembly has a diameter of 50 mm, which comfortably travels through the neck of standard 1lb (454 g) preserve or jam jars making it ideal for in container testing of jams, jellies, pickles and preserves. These products are very inhomogeneous in texture supporting varying sizes of fruit and vegetable pieces and, as such, cannot be measured easily through single point penetration.

  

Applications

TMS multiple needle probe

  • Gel strength testing of fruited jams, jellies and preserves
  • Set properties of English pickle
  • Rupture point of set marmalade
  • Firmness testing of fruited yogurts, cosmetic creams, etc.
  • Hardness and “scoopability” testing of ice-creams containing nuts, biscuits and confectionery inclusions
  • Bake quality of fruited cakes and puddings
  • Fracture and firmness of baked cookies and chocolate chip cookie dough
  • Biscuit hardness and friability through penetration
  • Curd strength of fruited speciality cheese
  • Toughness, resilience and rupture properties of processed meats and burgers

 

Contents and summary

 

Part Number Description
432-249 TMS MULTIPLE NEEDLE PROBE
Set of 9 stainless steel needle probes with 15 degree end taper for the measurement of jams, jellies and other inhomogeneous products.

Notes

This part replaces TMS Junior Multiple Probe Fixture (432-252)

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

 

Trusted by customers across the world

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

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

Use with

Accessories required with this fixture: Extension Rod, 110 mm