Potato (Diced) Firmness Testing by Kramer Shear Cell Method
Understanding the effects of the cooking process on texture is essential to most products that are cooked. As most diced potato products are somewhat cooked prior to the final preparation by the consumer, it is important for the manufacturer to able to measure and control this step.
Pretzel Hardness Testing by Kramer Shear Cell Method
Due to the variation in size, shape, and makeup of individual snacks; pretzels make an ideal product to be tested in bulk with the Kramer shear cell, when evaluating their hardness. Instead of testing a single pretzel, the shear cell allows for multiple pieces to be tested at the same time.
Rice Bulk Firmness Testing by Kramer Cell Shear Method
Many foods, such as rice are consumed as a whole instead of on an individual piece by piece basis.
It only makes sense to test them in a similar manner. Using the Kramer Shear Cell allows the product to be tested in this bulk form. For the test, the rice was first prepared according to the instructions on the packaging.