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Our compression testing capabilities

Gum Hardness Testing by Spherical Probe Penetration Method

The 6.35 mm ball probe can be used for a number of different products.

It is typically used in situations where the sample being tested is not consistent or is not completely flat. The round shape of the probe allows for a consistent force to evenly be applied across the surface of the sample. When fitted to one of the TMS texture analyzers, this probe can be very helpful in determining several textural properties.

Marshmallow Firmness Testing by Compression Platen Method

Many products require only a simple compression test to measure the desired textural attribute. For candy corn, a 75 mm compression plate was used to test the samples.

This very simple test compressed each sample to a certain distance. At the conclusion of the test, the software was used to make calculations on the force/distance curve.

Bread (Breadcrumb) Texture Profile Analysis (TPA) by Cylinder Probe Compression Method

Texture Profile Analysis (TPA) is one of the few standard test methods related to food texture measurement. It is a twice-compressed test and then a number of calculated points that relate to characteristics.

Pasta Stickiness Testing by Compression Method

The stickiness of pasta caused by its starch content is one of primary texture characteristics. Using a simple compression test, one is able to measure the stickiness of a single piece of pasta.
Most compression test measure the maximum force incurred during the test. To test stickiness, a known force is applied to the product. The compression plate then moves upward.

Cake Firmness Testing by Cylinder Probe Compression Method

Firmness is one of primary quality indicators for most bakery products. Similar to bread, cake is tested by doing a simple compression test. The firmness can be directly related to freshness of the product. Fresh products tend to be softer than slightly older products. This is due to the product taking up moisture and becoming stale.

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