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If you're just starting your search for a tensile tester then our guide prices include test frame, software, installation and ongoing support. Excludes price of load sensor and accessories.

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What is Mecmesin | Texture Analysis?

 

Mecmesin | Texture Analysis is the rebrand of our Food Technology Corporation (FTC) business under our parent Mecmesin brand.

Through our 15 plus year association with FTC, Mecmesin has built up extensive experience in practical food texture measurement.

This rebrand is part of our strategy to emphasise the strength of our capabilities and to grow our food texture analysis business.

Our expertise combined with our cost effective solutions for field, factory and laboratory test environments makes us the ideal partner for your texture measurement needs.

Texture analysis or mechanical testing for sensory texture attributes are based on seven fundamental methods.

These test types can replicate all of the interactions between a consumer and the product, or the production processing and handling equipment.

Our texture analyzers and testing fixtures are designed to implement each test method.

Texture testing method - Bulk analysis
Bulk analysis
Texture testing method - Compression
Compression or tension
Texture testing method - Extrusion
Extrusion
Texture testing method - Puncture and penetration
Puncture and penetration
Texture testing method - Shear
Shear
Texture testing method - Snap, bend and break
Snap, bend and break

Explore our solutions

The bulk analysis texture testing method is commonly applied to particular products (eg reconstituted meats) or foodstuffs containing small elements in a mouthful or serving (eg rice or beans).

The process uses a lower container for the bulk product and a plunger or blade that moves downwards to compress and/or shear.

Compression is one of the most common texture tests where samples are placed on a flat surface and an upper compression platen is lowered into the sample.

Texture Profile Analysis (TPA) is a specialized derivative of compression testing, consisting of a 4 step test of compression, relaxation, recompression and then a final relaxation.

Extrusion testing has many applications within the food, and other industries, for texture assessment.

This method is relevant to semi-solids or viscous liquids, where the rheological properties of the product affect the flow.

This test method can be performed on a wide variety of food products and is a very useful test in simulating a bite or in comparative analysis.

With penetrometry-based methods, a probe is penetrated into a sample to a given distance and the peak force encountered during the test is measured but this can be different if the product has a skin, such as an apple.

Shear testing is a very popular and valuable test method applicable to food and cosmetic texture analysis.

This method applies slicing or 'shearing' to the product, which replicates the action of the front incisors when food is introduced into the mouth

Breaking or bending texture testing is commonly used for hard or brittle foods that snap.

The product is stressed until it breaks and the peak or maximum force is measure. 

Softer products can also be tested with this method to measure their flexibility.

Tension methods pull or stretch the test sample, to measure the elasticity and the ultimate strength of the product.

A valuable procedure for testing food as well as simulating production processes and handling of the final product.

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