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Our compression testing capabilities

Cheese (Block) Firmness Testing by Dual Compression Method

The 75mm compression plate is a flexible and widely used attachment in texture testing.

It is a used to apply a consistent force to sample that is in any number of forms. For blocked cheese, small samples were cut using a template to ensure consistent results. For this product, the sample was compressed twice to a set distance.

The dual compression cycle allows for characteristics such as springiness and cohesiveness to be calculated by the TMS Pro in addition to firmness/hardness.

Cheese (Block) Firmness Testing by Cylinder Probe Penetration Method

A simple test using a 6 mm probe used to determine the firmness of a piece of cheese in block form.

Test setup involved 2 varying types of cheese to compare. Samples were allowed equilibrate to ambient temperature (about 72 F°) prior to testing.

Date Firmness Testing by Cylinder Probe Compression Method

Testing the firmness of dates presents a special challenge. Because this product has very hard pit, the method had to take this into account, when testing for the freshness of the fruit.

Gelatin Strength Testing by Cylinder Bloom Probe Compression Method

The strength of a gel can be a very important characteristic both as a final good and as an ingredient. Gelatin can be consumed as a whole in a product such as gelatin snack cups. It is also often used binding agent in any number of other products.

Dough Firmness Testing by Cylinder Probe Penetration Method

This test was designed the measure the difference in firmness of two different bread dough samples. First the products were allowed to equilibrate under refrigeration to approximately 40°F.

For each test replication, the probe moved down until it came into contact with the bread dough. It then went an additional 5mm into the product. Upon completion, the TL Pro software calculated the maximum force incurred (firmness).