Fruit and Vegetable Product Testing Attachments


Cylinder Probe - Apple - Texture Analysis

Kramer Shear Cell - 5 blade - Texture Analysis

Multiple Pea Rig - Texture Analysis

Small Cylinder probe
Can be used to measure skin
rupture force and flesh firmness
of e.g. fruit.

5-blade Kramer Shear Cell
Used to assess firmness (in bulk)
of fresh or processed fruit and vegetables.

Multiple Pea Rig
Used to assess (in bulk) the
firmness of such non-uniform
samples as peas.

Multiple Chip Rig - Texture Analysis

Three Point Bend Rig - Banana - Texture Analysis

Fracture Wedge Set - Texture Analysis

Multiple Chip Rig
Used to assess the firmness of
French Fries.

Three Point Bend Rig
Can be used to assess fruit/
vegetable flexibility.

Fracture Wedges
Can be used to assess fracture/
'bite force' of e.g. carrot batons,
celery.

Mini Kramer/Ottawa Cell - Texture Analysis

Circular Sample Support

Multiple Puncture Probe - Marmalade - Texture Analysis

Mini Kramer/Ottawa Cell
Particularly suited to reduce the
force of bulk shearing/compression 
of multi particle products or 
products of non-uniform texture.

Circular Sample Support
Used to provide stable support
for circular samples for e.g.
penetration/compression tests
with the ability to retain any
potential fluid expressed during
the test.

Multiple Puncture Probe
Particularly suited for the
penetration of multiple particulates
or non-uniform products to create
an averaging effect.

Acoustic Emission/Video Playback - Texture Analysis

Mini Kramer Cell

Acoustic Envelope Detector
Allows the collection of acoustic data
during test procedures - of particular 
interest when assessing crispness of
fruit and vegetables.

Mini Kramer Cell
Conforms to the specification for
AACCI Standard Method 56-36.01 for determining firmness of 
cooked pulses.


Application brochure

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CLICK HERE

Any of the texture analyser range can be used for the product tests listed below.

A selection of special attachments and typical measurements which are commonly used in this application area are shown above. However, this does not show the complete range of attachments available for the testing of fruit and vegetable products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

Typical measurements include:

  • Ripeness (normally associated with a loss of firmness): apples, peas, peaches, etc.

  • Firmness: can be used to e.g. determine optimum blanching times of processed fruit and vegetables, optimum shelf for maintenance of freshness of ready prepared salads, crudites etc.
  • Skin Rupture Force: ('Bioyield Point')
  • Crust Crispness: French Fries
  • Flexibility/Rigidity: vegetable batons
  • Consistency: fruit purees, fruit preparations
  • Stickiness: dried fruits
  • Bruising Potential: apples


Application Studies are available for the testing of  fruit and vegetable products using the TA.XT2i, TA.XTplus, TA.XTExpress  or TA.HDplus texture analysers.

In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/
TA.HDplus in the testing of fruit and vegetable products.
Click here for paper titles and citation details.

Application Studies


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