Fruit and Vegetable Testing Attachments

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Fruit and Vegetable Testing Attachments

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.

Fruit and Vegetable Testing Attachments

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.

Fruit and Vegetable Testing Attachments

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.

Fruit and Vegetable Testing Attachments

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

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