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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 SolutionsPotato Chip Crispness Test

Highlights

  • Objective comparative test to measure and quantify the sensory perception of crispy baked snack quality
  • Repeatable method using a software-controlled texture analyzer to indicate sample fracturability strength
  • Precision bend fixture and Perspex knife blade to fracture an individual sample as if in the fingers
  • Quantified fracturability texture correlated to consumer-expected crispness and snap levels to control cook profile

The crispness characteristics of kettle cooked potato chips were evaluated using a three-point bend assembly as an indicator of frying profile.

Requirement

crispness of potato chips

A potato chip processor wanted to have an objective measurement to supplement and confirm the subjective data they have from sensory testing. Nine different samples were evaluated.

The samples represented:
• Too crisp
• Ideal
• Not crisp enough

The results generate would be used to monitor processing procedures, improve the consistency of the product, objectively measure inconsistencies, and give indicators of frying method in order to maintain an ideal process.

The potato chip sample is supported at two points. The travelling beam moves down and snaps the sample.

 

Solution

Due to the inherent variation of the product, several methods were tried before determining that the snap or three-point bend would produce the most repeatable results. This test causes the chips to break in half at the weakest point; typically along the contact area of the upper fulcrum of the fixture. The small and light Perspex knife edge, which is part of the mini vice kit and general probe kit, was used for this test.

 

Benefit

Break characteristics can be used to optimise the product formulation and other factors that have an effect on the final product e.g. cook time, moisture content of raw product

Properties can be evaluated over time to show the effectiveness of the packaging in preventing excessive moisture migration, causing the product to go stale

Break properties can be used to determine the ideal sensory preference during the development stage of the product

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