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Our bulk analysis testing capabilities

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.

Peaches (Canned) Bulk Firmness Testing by Kramer Cell Shear Method

Many canned fruit products are often tested in bulk as not only is it a valid test; it is also very simple and repeatable. The test is done by placing a set amount of product in the Kramer Shear Cell.

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.

Baked Bean Firmness Testing by Kramer Shear Cell Method

Baked beans are an ideal product to test using the Kramer shear cell. As there is substantial variation when testing single beans, it makes the most sense to test the product in bulk.

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