1. What is F-D?
Force
object
Deformation

2. 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.

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

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

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

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

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

8. How to measure?
hardness
energy
adhesion
stickiness

9. Single Kernel Hardness Measurement

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

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

13. Hardness
Viscoscity

14. 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')

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

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

17. Bread / Firmness

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

19. 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

20. GRAPES
2mm cylinder probe Compress to limit

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

22. 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

23. Noodles
Spaghetti tensile grips

24. 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')

25. Rice
Hardness
Stickiness
35mm cylinder probe

26. Firmness of grain or cereal

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

28. 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")

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

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

31. 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

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

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

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

36. 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

37. 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

38. YOGHURT
Back Extrusion Cell

39. 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

40. GUM

41. ADHESIVE GUM
Hardness
Stickiness
4mm cylinder probe

42. 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

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

44. 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”)

45. Graph CHOCOLATE COATED WAFER BISCUITS
First Wafer layer

46. Graph Hardness measurement of Biscuits by cutting

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

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

50. Compression Plate Bread Candy Cheese Gels Rolls
Test Mode Deformation TPA

51. 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

52. 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.

53. 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.)

54. 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.

55. Example Textural Profile

56. TPA

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

60. TPA
Hardness
Fracturability

61. TPA
Cohesiveness= A2/A1 A1 A2

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

63. TPA

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

65. VITAMIN BOTTLE

66. SYRINGE

67. PULL TAB CANNISTER

68. FOOD BOX TOP

69. CRACKER JACKS

70. Compression Test

71. Peeling Cup
Universal Testing Machine