Fruit & Vegetable Product Testing

Any of the texture analyser range can be used for the product tests listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area. 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

For more information on Fruit & Vegetable Product Testing talk to Stable Micro Systems Ltd