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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 SolutionsYeast Firmness

  • Objective test to measure and grade the quality levels of solid yeast blocks to assure mixture levels during manufacture
  • Repeatable method using a software-controlled texture analyzer to test resilience and resistance to crumbling
  • Precision penetration probe fixture to compress and ultimately pierce the sample over a representative test area
  • Quantified hardness texture correlated to functionally-acceptable firmness and consistency to control processing parameters

Specification

Texture testing a yeast block for firmnessA processor of yeast blocks was looking for a quantifiable, consistent way to measure and ultimately better control the texture of their product. Current methods involved simple visual inspections and very subjective human sensory evaluation. Yeast blocks are extremely susceptible to either drying out too quickly or retaining moisture and becoming clay-like if not handled and packaged in the proper manner. In addition, the company runs different formulations and therefore the texture will vary between formulations. Because of these factors, a consistent and repeatable method of measuring and therefore controlling the texture is essential.

 

 

Method

yeast block firmness graphBefore testing, samples were left in their wrapping to hold the sample together for testing. All testing was done using a Texture Analyzer with a 4mm cylinder probe which ran at a speed of 50 mm/min and 15mm into the block. The graph to the right shows the probe entering the product (1st curve) and the probe exiting the product (curve below the x-axis line). This negative force tells us how the product fractures, if at all, when probe is exiting. This indicates whether the product is dry and crumbly or moist and sticky.

 

 

Significance

Test method and system proved differences between blocks of different formulations Allows for more concise control of textural attributes of the product Reduces the possibility of downtime due to a product that does not meet quality standard.

yeast block firmness results tables

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