Crouton Crunchiness Testing by Bulk Analysis Kramer Shear Cell Method
For some products, it makes more sense to evaluate them as a whole rather than on an individual basis. Croutons are one such product. Due to the extreme variation from piece, testing a single crouton in isolation would not give repeatable, consistent or useful results.
Green Bean Firmness Testing by Kramer Shear Cell Method
As with many products with a similar make-up, green beans are an ideal product to be tested using the Kramer shear cell. The fixture allows for a large sample of the product to be tested at once (bulk analysis testing), which allows for the variations that would make for very inconsistent results if tested on a piece-by-piece basis.
Mushroom (Canned) Bulk Firmness Testing by Kramer Cell Shear Method
Bulk testing is often used to test products that are either consumed in that manner or too tedious to test one piece at a time.
The advantage of doing the testing like this is that is gives a better overall representation of the product with a limited number of replications. For this method, the sample product was first allowed to equilibrate to room temperature. A known amount (1 12 oz. can) was placed in the Shear Cell.
Pasta Firmness Bulk Analysis Testing by Kramer Shear Method
The Kramer shear cell is one of the widely used methods in the food texture testing. The primary benefit is more consistent and repeatable results due to the increased sample size. It also allows the product to be tested as the sum of its parts instead of on a piece to piece basis.
Pea Freshness TU Testing by Shear Cell Method and Tenderometer
Pea freshness and quality testing is one of the few standards in food texture testing. Peas are typically measured and sold based on unit of measure called the tenderometer unit or TU. This method was developed as it takes into account changes that occur to the fixture over time.
The test is done by using specially calibrated Kramer shear cell. The sample box is filled by volume in preparation for testing. As the blades of the fixture move down, the peas are compressed and sheared.