Testing Solutions for the Food Industry

Advanced Texture Analysis Systems

Testing Solutions for the Food Industry
 Quality and Experience You Can Trust

Setting the Pace in

Texture Analysis

In 1962, Professor Malcolm Bourne of Cornell Our compact and affordable texture testing
University used an Instron system in the first
®
instruments are designed to fit your
deployment of a mechanical testing requirements and budget. You can also
instrument for texture measurements. Since choose from a selection of superb testing
that milestone, thousands of food industry software, fixtures and accessories. By simply
companies have made Instron their texture replacing the fixtures, the same system can
analysis provider of choice. also be used for testing packaging -
providing a single versatile system for all your
As the world's leading supplier of material testing requirements.
testing systems, Instron offers a wide range
of texture testing solutions for the food Solutions are backed by Instron's complete
industry. Systems are engineered with the application and system support. With over
accuracy, reliability and attention to detail that 1,200 employees and offices worldwide,
Instron is famous for in the manufacturing of Instron provides texture testing products
their equipment. and expertise you can depend on - now and
in the future.
Texture Analyzers
g R&D laboratories
g Quality control and process control
g Shelf life studies
g Ingredients
g Cereal products
g Baked goods
g Processed meats
g Muscle meats
g Fruits and vegetables
g Dairy products
g Snack foods
g Pasta and noodles
g Confectionery
g Fish, seafood and more

d
3342 series testing fruit

2 d
3342 series testing cheese
Choice of Systems
Model 5542
Featuring advanced DSP digital technology
and superior quality load frame, the 5542 is
ideal for applications requiring high precision
and flexible test control. Instron 's 5500
® equipped with either a laptop or PDA for
electronics feature unparalleled accuracy and
advanced real-time control.
Model 3342
A flexible, affordable platform for a broad
range of standardized testing requirements,
with the design features and performance
normally found only in much more expensive
systems. The tabletop 3342 is perfect for
quality control or process control. Simple,
compact frame design allows for safe and
efficient testing.
d
5542 series testing vegetables
Learn more at: www.instron.com
In-Spec™ 2200 Benchtop
This low cost, portable mechanical tester is
ideal for applications requiring small
footprint, mobility and precision. It can be
viewing test data and storing results.
In-Spec 2200 Handheld
For applications where it is most efficient to
bring the test to the sample rather than bring
the sample to the test laboratory. Run QC or
inspection tests virtually anywhere - just pull
the trigger. View data and store results on the
attached PDA. d
In-Spec 2200 benchtop
testing fruits and vegetables
d
In-Spec 2200 handheld
testing tomatoes
3
 Choice of Software

Series IX™/s Choose Your Fixtures Special Requirements

Easy-to-use software that automates food
testing set-up, control, data collection, result
generation and report preparation. Perfect for
common texture tests such as, firmness,
hardness, snap, deformation, puncture, shear
and extrusion. Select one of the standard
methods supplied or define your own.
and Accessories
Through our custom products group, we
All of our texture analysis systems can be fitted can supply any accessory or fixture to meet
with a wide range of probes and accessories to unique requirements. Let us know how we
meet your testing needs. Instron 's selection
®
can help you.
of probes, fixtures and other accessories
provide accurate and consistent texture
measurements based on food industry
standards. Accessories and fixtures can be
changed easily to set up different tests.

d
Puncture probes

d
Core cutting tools

d
Series IX/s software

®
Bluehill 2

Brings premier testing capabilities to texture

testing with a fully integrated suite of
application modules for control and data
collection. Create customized results and
calculations, then replay data and results
using different calculations. Using the Test
Director, create test methods that provide
step-by-step instructions and required inputs.

d
Bluehill 2 software

4
Solutions For Diverse Applications

Complete Testing Solution for Shelf Life and Texture Winning in the
a Famous Ice Cream Company of Energy Bars Sausage Market

A major ice cream supplier needed to
perform texture tests on its products and
ingredients. Nuts, cookies, cherries, etc. had
to be tested for quality prior to formulation, as
well as testing the final product. The
company also needed to measure failure
properties of the various containers, wrappers
and other packaging used for ice cream
products. Testing systems had to deliver
A major supplier of energy bars needed to
determine changes in texture as a function of
shelf time. Texture degradation rates were
required for each type of bar since the texture
of fresh bars varied depending on ingredients.
A supplier of dry sausage products needed to
know how the texture of its products
compared with the competition. Particular
interest was the texture of the collagen
casing and texture of the meat filling was also
a major concern.
Solution
h Model 3342 with Series IX™/s software

performance and flexibility required by the h A probe-shear test procedure was

R&D laboratory while providing ease-of-use developed to show texture differences
for QC departments. Solution between the casing and filler
h Model 3342 with Bluehill 2 software

h Complete automation of the TPA test Results

The sausage supplier can quantify differences
Results in texture between products and between the
The energy bar supplier is able to determine casing and filler meat used in a particular
maximum shelf life for each of its products item. This data can be used for quality
and can remove unsold bars from store control and to compare competing products.
shelves at the appropriate time.
Solution
®
h Model 5542 with Bluehill 2 software

h Several specialized fixtures to test

packaging containers
h Complete automation of the TPA test
h Flexibility to perform compression,
puncture, tension and many other tests
on ingredients
d d
Results TPA test for shelf-life determination Puncture test on dry sausage

Texture properties of ingredients and finished

products are monitored to ensure quality
standards. Incoming materials that do not
meet specifications are rejected. Product
development cycles are shorter as far less
sensory testing is needed. Improved package
testing has meant reduced costs and
improved quality of containers purchased
from suppliers.

5
d
Typical test report
 Solutions For Diverse Applications
Texture of Chicken and
Integrity of Package Seals
A supplier of chicken products needed an
objective method for measuring texture of
ground and whole chicken meat, as well as
the texture of crumb coatings. The supplier
was also concerned about the strength of seals
used in packaging since some customers had
returned product due to package failures.
Solution
h Model 3342 with Series IX™/s software
h A back extrusion test procedure was
developed to show texture differences
between ground meat samples
h A peel test procedure was developed to
measure package seal strength
Results
Results from the model 3342 help control
the processing of ground meat to achieve
desired textures. The texture of crumb
coatings applied to the meat can be
measured to ensure the correct level of
crunchiness is achieved. Using peel test data
to control process parameters on bag sealing
machines helps eliminate packaging failure
during shipment.
d d
Comparison of various ground chicken examples
6
Grading the Texture of
Salmon Fillets
A supplier of fresh salmon needed an
objective method of measuring texture of
fillets as part of the grading process. A
portable testing system was desired that could
provide a more consistent and repeatable
measure of texture in the processing plant.
Solution
h In-Spec™ 2200 handheld tester with PDA
h Test procedure was developed to
show texture differences between
individual fillets. d
In-Spec 2200 handheld testing texture of salmon
Results
The In-Spec 2200 handheld tester can be
carried to inspection/ processing areas as
needed to quantify salmon grades. The
lightweight tester is easy-to-carry, and the
results stored in its PDA can be downloaded
to a PC for record keeping.
d
In-Spec data showing differences in
salmon texture for use in grading
Stength of multiple band thermal seal
Texture Testing Capabilities

Puncture/ Shear Tests Deformation/ Shear/ Extrusion Tests

Firmness Tests
h Butter and margarine h Apples, peaches, pears, plums, pineapple
h Baked products and other fruits
h Cream cheese
h Whole vegetables h Cubed beef, pork and poultry
h Chewing gum
h Candy h Corn, peas, beans, pickles, tomatoes, beets,
h Gels
carrots and other vegetables
h Cheese
h Chewy candy
h Whole fruits Kramer Shear Cell
h Fish
h Eggs A multi-bladed fixture designed to produce
h Ice cream shear stresses in a specimen that relate to
h Gels firmness. Used to assess firmness (in bulk) of
h Vegetables d d
Magness-Taylor Anvil and platen
probes for fruits h Nuts samples in non-uniform shapes and sizes.
h Fruits
and vegetables
h And more...
h And more... Features
h Shear blades mounted on pins allow
Features
Features movement that reduces friction forces
h Anvils and platens of various
h Wide selection of flat end probes for
diameters and materials h Slotted cell top removes extruded food
puncture and penetration tests
from between blades
h Hard chrome-plated stainless steel
h Probes are made from nickel plated steel
provides corrosion resistance h Guides align blades to slots in cell bottom
and stainless steel for corrosion resistance
and durability h Ten-bladed design covers a wide range
h Magness-Taylor probes for fruits
h Precision ground flat surfaces of specimens
and vegetables
ensure alignment
h Spherical and cone probes in a variety of
h Lightweight anodized aluminum platens
sizes, angles and materials
reduce tare weight on low capacity
h Keyless three-jaw chuck simplifies load cells
mounting and changing probes
h Bread platen meets requirements
h Software provides precise control of specified by American Association of
penetration depth and rate Cereal Chemists
h Software provides automatic specimen
height measurement

d
Kramer shear cell

d
Magness-Taylor probe
7
d
Bread anvil
 Texture Testing Capabilities

Shear/ Extrusion Tests Shear/ Extrusion Tests Shear/ Cutting Tests

h Strawberries, raspberries, apricot, apple, h Fruits h Raw or cooked muscle meats

cherries, peaches and pears
h Vegetables h Beef
h Mashed potato, beans, carrots
h Ground meat h Lamb
and potato salad
h Baked beans h Pork
h Raw, canned and cooked fruits
and vegetables h Seafood salad h Poultry
h Pie fillings h Processed meats
h Pudding h Sausage
h Purees h Wieners
h Flower and plant stems

Ottawa Texture Cell

As the plunger is moved down, the food
specimen is compressed and extruded
through holes or wires in the bottom of the
cell. The force required to extrude the
specimen relates to firmness.
Features
h Selection of thirty-one or ninety-four
hole stainless steel extrusion inserts
h Selection of five or eight wire grid
extrusion inserts
h Accommodates a wide range of textures
h Cup below cell contains
extruded material
Back Extrusion Cell
Simulates many of the deformation
mechanisms that occur during chewing.
The force level during extrusion is related
to texture properties such as hardness
and compressibility.
Features
h High capacity (5 kN, 500 kg, 1,125 lb) for
tests on raw vegetables, plums, etc.
h Mounts in a drip tray that
contains overflow
h Centering device for cup cell keeps plunger
properly aligned
h Easy-to-disassemble for cleaning
between tests
Warner-Bratzler Fixture
Produces a cutting-shear action as the
vee blade is forced through the specimen.
The force required relates to the
firmness/ toughness of the specimen - the
primary textural characteristic of all meat
products, fresh or processed.
Features
h Aluminum and stainless steel construction
for corrosion resistance and easy cleaning
h Replaceable shear blade
h Replaceable stationary blades
h Built-in container to collect cut specimens
h Sample coring tools included

Warner-Bratzler
d

test on sausage

d
Ottawa texture cell

8
d
Back extrusion cell
Texture Profile Analysis (TPA) Bend/ Snap Tests
®
Automating the TPA test using Bluehill 2 h Crackers
software significantly reduces the time to get
h Cookies
results. Bluehill 2 automatically measures the
height of the specimen and calculates how far h Energy bars
to move the crosshead to achieve the desired h Raw pasta
percent compression. Calculating the energy
values and performing the subsequent h Brittle candy
calculations is automated too. h Pet food shapes

Instron 's test profiler software module

®
provides cyclic and block programming for
both tensile and compression modules. The
test template includes pre-configured test
control and result calculations for performing
TPA as described by Friedman, Szczesniak and
Bourne. Wave shapes and ramps are
icon-selectable and graphically viewable. No
programming or variable definition skills are
required. Set-up is fast and easy using
Bluehill 2 software.
Instron systems accurately record the rapid
load change used to assess the break strength
in foods such as cookies, crackers, cereal bars
and candy. The satin nickel three-point bend
fixture easily converts your testing system to
perform snap tests
d
Snap test on an energy bar

d 9
TPA test on hard cheese
 Texture Testing Capabilities

Tension Tests Package Testing

h Pasta Many of our customers rely on us for testing

food products as well as the packaging that
h Processed meats
products are shipped in. By simply changing
the fixtures, the same Instron testing
Using Instron 's tension grip, processed meat
®

instrument can be used both for texture

can be tested in tension to evaluate the binder
testing and packaging. It's another example
that holds it together. Tension testing can
of how Instron's broad expertise in diverse
also be used for cooked spaghetti and pizza.
markets can be applied to create extremely
versatile solutions for the food industry.

Adjustable Grips and Fixtures

h Thermal seal strength

h Adhesive seal strength
h Coefficient of friction
h Peel strength
h Puncture resistance
h Compressive strength of containers
h Label adhesion
Note: Higher capacity systems are also
available for crush testing of packages.

d
Binder strength test for processed meat

d
Peel test on packaging with the In-Spec™ 2200

10

d
Kramer shear cell
Spreadability Fixture
Measures shear stresses in butter, margarine
or cream cheese. Includes a 50 mm (2 in)
diameter 45° angle cone and matching
specimen cup.
Volodkevitch Bite Jaw
Mechanically imitates the biting action of
incisor teeth. Originally developed to measure
tenderness of meat products but can also be
used for raw vegetables, french fries and other
crunchy foods. Includes a bifurcated holder
for 10 mm (0.39 in) wide specimens.
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Firmness test on peach
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In-Spec™ 2200 benchtop with
compression fixtures
Forward Extrusion Cell
Measures properties of solid fats and
semi-solid foods. Includes a 40 mm
(1.57 in) I.D. x 120 mm (4.72 in) deep
cylinder with 3 mm (0.11 in), 5 mm (0.19 in),
7 mm (0.27 in) and 10 mm (0.39 in)
diameter extrusion orifice plates and a
stainless steel plunger.
Crispness Fixture
Measures properties of snack chips. Includes a
6 mm (0.24 in) diameter ball probe and a
40 mm (1.57 in) I.D. cylindrical specimen
support ring.
11
 Complete Support Services Worldwide
Application Assistance Technical Support Training

Factory trained sales engineers and service
specialists are located in Instron offices
®
worldwide. Our field personnel, together with
factory specialists, are available to review your
testing and productivity requirements and
recommend a cost-effective solution.
Instron offers several telephone support
options. Locally, factory-trained sales
engineers and support specialists staff
Instron's regional sales and service offices.
Our customer support center is staffed by
experts to assist you with all your technical,
application or service needs. An Instron
software support plan entitles you to
unlimited phone support from our
program specialists.
Training programs can be tailored to meet
your specific needs, and can be presented at
one of our training centers or at your facility.
Our instructors will teach and demonstrate
proper testing techniques to help you realize
the greatest possible return on your testing
investment. Operators will learn how to
improve their testing techniques, help assure
that your testing meets standards and discover
the full capabilities of your Instron texture
testing system.

For information on Instron® products and services call your local worldwide sales, service and technical support offices:
Corporate Headquarters USA
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may not be used without the prior written permission of Instron.
Other product and company names listed are trademarks or trade names of their respective companies.
Copyright © 2006 Instron Corporation. All rights reserved.
All of the specifications shown in this brochure are subject to change without notice.
WB1240B