What is F-D? Force object Deformation

What properties can be studied? Hardness The force necessary to attain a given deformation Cohesiveness The strength of the internal bonds making up the body of the product Viscosity The rate of flow per unit time Springiness The rate at which a deformed material returns to its original condition after deforming force is removed Adhesiveness The work necessary to overcome the attractive forces between the surface of the food and the surface of other materials (tongue, teeth etc.) Fracturability The force at which material fractures Gumminess The energy required to disintegrate a semisolid food product to a state ready for swallowing Chewiness The energy required to masticate a solid food product to a state ready for swallowing.

Examples- pasting properties of cooked rice Back Extrusion test (BE) Unlike TPA, BE is used as an analog of processing, eg. Snack food etc.

How to measure visco-elastic nature of foods? Instron texture analyzer

Different Tools Shear Extrude Compression Puncture Fruits Vegetables Cooked Pasta Cubed Chicken Viscous Liquids Gels Puncture Fruits Vegetables Nuts

Compression Shear Extrusion Fruits Vegetables Ground Meat Seafood Salad Viscous Liquids Gels Deformation TPA Bread Candy Cheese Gels Rolls

Shear Extrusion Fruits Vegetables Viscous Liquids Gels Tension Raw Pasta Processed Meat Bend Snap Crackers Cookies Granola Bars Raw Pasta

How to measure? hardness energy adhesion stickiness

Single Kernel Hardness Measurement

Example for various tests Bakery Fruit & Vegetables Pasta, Noodles & Rice Pet Food Snack foods

Bakery Viscosity 25mm. Ball Probes #Compress to limit and pull Result = Positive (i.e. 'Hardness') Result =negative (i.e. ‘Viscosity') Peak force values

Hardness Viscoscity

Bakery Magarine Forward extrusion with 3mm extrusion disc Margarine A Margarine B Magarine Forward extrusion with 3mm extrusion disc Containers are half filled with the margarine samples Results = Average Force Result = force plateau ('ease of extrusion')

Bakery BISCUIT 6 mm. cylinder probe Compress to limit Results = maximum peak force ("Hardness") Plunger Sample cylinder probe

Bakery/BREAD BREAD 36mm cylinder probe Compress to 40% strain Results =compression force ('Firmness') at 25% compression 36mm cylinder probe

Bread / Firmness

Bakery/Cake 36mm cylinder probe Compress to % strain and hold time 60 s. Results = compression force (Firmness and Springiness) values at 25% compression:

Fruit & Vegetables Rice and Bean Ottawa Cell Compression to limit and then weighed into 200g Results = maximum peak force (Firmness) values, and Work of Extrusion values

GRAPES 2mm cylinder probe Compress to limit

Being tested with a texture probe to determine the skin strength.

Noodles NOODLES Spaghetti tensile grips Dry noodles were placed in boiling water for 10 minutes and rinsed with cold water After rinsing the samples and left to dry slightly for 15 minutes. Results = Peak force values and Elongation

Noodles Spaghetti tensile grips

Rice Hardness and Stickiness of four varieties of cooked rice 35mm cylinder probe compressed to 90% of their size the probe 200g of rice was weighed into a container Results = +Peak Force values ('Hardness') Results = - Peak Force ('Stickiness')

Rice Hardness Stickiness 35mm cylinder probe

Firmness of grain or cereal

Pet Food Hardness of Pellets by compression 35mm cylinder probe Compress to limit Results = Maximum peak force values ("Hardness") 35mm cylinder probe

Wet Cat food Ottawa Cell with Wide Blade Extrusion Plate Compress to limit Results = maximum peak force ("Firmness") Results = area under the curve ("Work of Extrusion")

Ottawa Texture Cell Fruits Vegetables Viscous Liquids Gels Test Mode Shear Extrusion

Dog biscuit bending 3 Point Bend Fixture Compression to limit Result = Peak Force (“Hardness”)

Snack Foods TORTILLA-TYPE SNACK FOOD 1/4" Ball Probe and Support Ring ,Compress to limit Results = Peak force 1/4" Ball Probe Support Ring

Wafer to Fracture 3-Point Bending Rig Compress to limit Results = Peak force value, the distance compressed before breaking

Spreadability 45 degree cone probe Compress to limit Result = Peak force Result = Work of shear

Toothpaste Firmness 'Force to Extrude' Hemispherical blade adjustable support length Compress to limit Result = Maximum extrusion force and work of extrusion' values

Bending Force of lipsticks Lipstick Cantilever Rig Hemispherical blade Compress to Rupture Results = Maximum force Results = Distance at break Results = Modulus 25 0C 10 0C

Full-Fat and Low-Fat Yoghurt by Back extrusion Back Extrusion Cell Original yoghurt (150g) immediately after removal from storage at 5.0°C. Compress to limit Results = Peak force values and Area under the generated force

YOGHURT Back Extrusion Cell

ADHESIVE GUM 4mm cylinder probe Compress to limit (Distance2 mm) Wide strips of adhesive (of approximately 4mm thickness) Result = Positive (i.e. 'Hardness') Result =negative (i.e. 'Stickiness') peak force values

GUM

ADHESIVE GUM Hardness Stickiness 4mm cylinder probe

Warner-Bratzler Shear Food after different cooking times using Knife Blade Then cooked separately for the following times a) 0 mins, i.e. raw b) 1 min c) 2 mins d) 3 mins Compress to limit Results = Peak force

Warner-Bratzler Shear a) 0 mins b) 1 min c) 2 mins d) 3 mins

Warner-Bratzler Shear CHOCOLATE COATED WAFER BISCUITS Knife Blade Compress to limit Results = The first peak force readings ( cutting of the first wafer layer) (“Hardness”)

Graph CHOCOLATE COATED WAFER BISCUITS First Wafer layer

Graph Hardness measurement of Biscuits by cutting

Compression Strength of Fresh Eggs Compression to limit Results = Peak Load

Kramer Shear cell Fruits Vegetables Cooked Pasta Cubed Chicken Viscous Liquids Gels Test Mode Shear Extrude Compression

Compression Plate Bread Candy Cheese Gels Rolls Test Mode Deformation TPA

Texture Profile Analysis 1, Initial step is begun at the first bite 2, Masticatory step is perceived during chewing 3, Residual step is perceived after the mastication and swallowing

Textural Properties of Foods Textural properties of food are those characteristics that are sensed by the feeling of touch, and are related to deformation, disintegration, and flow of food under the application of forces. These properties can be measured objectively as function of force, distance, and time. Textural properties of foods are greatly influenced by internal structure and other variables such as size, shape, moisture, and fat contents and their inter-relationships.

Textural Characteristics Hardness: the force (kg) necessary to attain a given deformation. Cohesiveness: the strength of the internal bonds making up the body of the product (A1/A2). Elasticity: the rate at which a deformed material goes back to its undeformed condition after the applied force is removed. Adhesiveness: the work necessary to overcome the attractive force between the surface of the food and the other surface of contact (e.g., tongue, teeth, etc.)

Textural Characteristics Brittleness: the force with which the material fractures and was related to the primary parameters of hardness and cohesiveness. Chewiness: the energy required to masticate a solid food product to a state ready for swallowing and was related to hardness, cohesiveness, and elasticity. Gumminess: the force required to disintegrate a semisolid food to a state ready for swallowing and was related to hardness and cohesiveness.

Example Textural Profile

TPA

Texture Profile Analysis Hardness = Maximum force from First Stoke (N) Fracturability or Brittleness = Maximum force of the first peak from First Stoke (N)

TPA Hardness Fracturability

TPA Cohesiveness= A2/A1 A1 A2

Springiness Index= L1/L2 TPA Springiness= L2 Springiness Index= L1/L2 L1 L2 L3

TPA

Application for Packaging Tension Test Compression Test Peel Test Tear Test Friction Test Dart Drop Impact Test

VITAMIN BOTTLE

SYRINGE

PULL TAB CANNISTER

FOOD BOX TOP

CRACKER JACKS

Compression Test

Peeling Cup Universal Testing Machine