Jam Firmness and Flow Characteristics Testing by Back Extrusion Method
Many products that are in a semi-solid form (such as jelly, jam, yogurt, etc.) are said to flow, meaning the parts of the product will spread out if not held by a container.
Semi-solid products are special as they exhibit traits of both solid and liquid states. Because of this ability to flow, semi-solid products are often treated as liquids in processing, using pumps and piping to move the product throughout the process.
Perogie (Filling) Mixture Consistency Testing by Back Extrusion Method
Semi-solids, such as the filling that is used in perogies, or other filled or stuffed food items, are often tested using the back extrusion method. This involves a plunger that moves into a product that is contained by some sort of sample cup. As the plunger moves down, the product moves and flows around it.
Pumpkin (Filling) Firmness Testing by Back Extrusion Method
Semi-solid products such as pumpkin filling mix are best tested using an extrusion method to measure the firmness and flow of the mixture. This particular test used back extrusion, which forces the product to flow around the plunger as it moves downwards into the sample.
Avocado (Frozen, Diced) Bulk Firmness Testing by Bulk Analysis Method
Some test applications require that custom methods be developed outside the normal range of FTC accessories.
This particular method required that a custom bulk extrusion cylinder and plunger setup be created, as in order to compress small pieces of sample in a consistent manner, the product as a whole had to be contained. By developing this custom method, the client was able to consistently and repeatedly measure the firmness of their product.