You are here

TMS wire shear probe and plate

 TMS wire shear probe and plateThe TMS wire shear probe and plate uses a cutting wire to slice through a sample at a low force in order to give an overview of its cross-sectional properties.

With the cutting wire attachment fixed to the travelling beam of the texture analyzer, the cutting base plate included allows the wire to pass completely through the sample.

The probe consists of a 0.3 mm diameter wire fitted between two rigid supports providing a 80 mm x 60 mm useable test area. The wire is held taught between two locking nuts and can therefore be easily replaced in situ by the technologist should it be damaged.

This fixture can be applied to the measurement of shearing and cutting forces in a wide range of soft solid foods and has particular conformance to ISO standard 16305:2005, Butter – Determination of firmness.

  

Applications

 TMS wire shear probe and plate

  • Cheese testing - imitates wire cutting and provides hardness indicator
  • Vegetable assessment – accommodates irregular geometries, enabling cross-sectional measurement of broccoli florets pre- and post-blanching
  • Fruit texture measurement – accommodates non-homogeneous consistencies such as strawberries
  • Pasta, nougat and other similar products
  • Toughness of croissants
  • Cross-section to measure softness of bananas
  • Hardness to bite of hotdog for product comparisons
  • Slice marzipan to assess softening properties

 

Contents and summary

 

Part Number Description
432-242 TMS WIRE SHEAR PROBE AND PLATE
Rigid 80mm frame support supplied with 0.3mm diameter wire conforming to ISO 16305:2005 Butter Firmness standard method. Base plate is included for easy alignment and complete shearing of sample. Recommended for applications below 100N.

Notes

This fixture is only recommended for texture measurement applications below 100 N. 

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

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

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

Use with

Accessories required with this fixture: Extension Rod, 110 mm
Accessories required with this fixture: standard T-slot fixture table