This document discusses texture analysis and the components and functions of a texture analyzer. It provides the following key points: 1. A texture analyzer uses controlled deformation of food samples and force measurements to determine textural properties that correlate to sensory attributes. It can perform tests like penetration, compression, cutting, and extrusion that mimic human interactions with food. 2. Texture analyzer outputs include hardness, cohesiveness, gumminess, springiness and chewiness. It has components like load cells, probes, and platforms to hold samples. 3. Accessories allow it to control temperature, humidity and automate testing. A variety of probes and fixtures exist for different food types and test methods simulating effects of

1. Practical: Texture analyzer and its parts
Kulwinder Kaur

2. Texture analyzer
Texture Profile Analysis is a popular double compression test for determining the textural properties of
foods.
During a TPA test samples are compressed twice using a texture analyzer to provide insight into how
samples behave when chewed.
The TPA test was often called the "two bite test" because the texture analyzer mimics the mouth's biting
action.

3. Output of texture analyzer
Gumminess
Gumminess = Hardness * Cohesiveness
Chewiness = Gumminess * Springiness

4. Mechanism of texture analyzer
• The principle of a texture measurement system is physically deforming a
test sample in a controlled manner and measuring its response.
• Characteristics of the force response are the result of the sample's
mechanical properties, that correlate to specific sensory texture attributes.
• Forces created during this movement are manipulated to recreate
consumer interactions. For example, the conditions that foods are exposed
to when eaten or processed.
• There are some fundamental test methods designed to deform samples in
ways that simulate complex human interactions and replicate such
conditions. We have a wide range of standard and customized fixtures for
such test types.

5. Texture Analyzer
Accessories
 Heavy duty platform
 Load cell
 Texture Analyzer attachments:
 Video capture and synchronization
 Temperature & Humidity Measurement
Modules
 Automated Linear Indexing System
(ALIS)
 Sample Preparation Tool

6. Heavy duty Platform
Purpose • Base by means of which many attachments are fitted to
the Texture Analyzer
• Ensures the precision alignment of probes and product
samples using the ‘target centering’ rings provided on
the flat insert
• Pillars provide a thermal barrier to minimize heat
transfer between the sample under test and the Texture
Analyzer
Accessories • 1 Heavy Duty Platform
• 1 Flat insert (target on one side)
• 1 Insert with 9mm fixing hole
• 2 Fixing screws with thumb knobs
• 2 Plastic washers M6

7. Heavy duty Platform

8. Load cells
• Texture Analyzer can be used with the following capacity load cells:
500 grams, 5 kilos, 10 kilos, 30 kilos or 50 kilos.
• load cells are calibrated with forces that are closer to the expected
target force.

9. Type of tests performed (Objective test)
• Penetration Test
• Compression Test
• Cutting/Shearing Test
• Extrusion Test
• Bending Test
• Fracturbility test
• Tension test

10. Puncture/ Penetration test
Mechanism In a penetration or puncture test a probe is made
to penetrate into the test sample and the force
necessary to achieve a certain penetration depth
or the depth of penetration in a specified time,
under defined conditions
Application Ripeness and bioyield point of fresh fruits and
vegetables,
Ripeness/hardness of cheese,
hardness of confectionery and
Spreadability of butter and margarine
Parameters Firmness, product toughness, Hardness
Probes used Cylinder Probe (generally from 2mm – 8mm in
diameter), Magness-Taylor Puncture Probe, or Ball
Probe and needle probe
Cylinder Probe
Ball Probe
Needle probe
Multiple Pea Testing Rig

12. Compression Test
Mechanism sample is placed on a flat base/surface and a flat
probe/platen is lowered onto the sample to a
given force or distance (or the sample is
compressed to a percentage of its original height).
Application Fruit and vegetables, puffed cereals, cakes and
biscuits, confectionery and pharmaceuticals
Parameters Compressibility, compactability, springiness, stress
relaxation, creep compliance, crush strength,
firmness, elastic recovery
Probes used Cylindrical probe or a flat plate/platen

13. Cutting/Shearing test
Mechanism use of a type of blade to perform cutting or shearing
action on the sample.
Application Meat, pasta, noodles, bakery, dairy products,
confectionery
Parameters Bite force, firmness, toughness, shear force
Probes used HDP/BS, Warner Bratzler Blade Set with ‘V’ slot for meat
Warner Bratzler Blade Set with rectangular slot
Light Knife Blade (A/LKB) for pasta and noodles
Asian Noodle Rig
Extended Craft Knife
Wire Cutter (0.3mm dia wire)
Volodkevich Bite Jaws (incisor teeth biting)
Fracture Wedge Set

14. Warner-Bratzler Fixture
• Warner-Bratzler Fixtures measure the
force required to cut through a piece of
meat. The fixture consists of a steel frame
supporting a triangular shear blade. To
test a meat sample such as steak, the
steak is cooked, cooled and then cut into
core samples.
Warner Bratzler Blade Set with ‘Rectangular slot blade
(HDP/WBR)
Warner Bratzler Blade Set with ‘V’ slot blade (HDP/WBV)

15. Kramer Shear Cell
• Multiple blade test is recommended for products with variable structure
either due to nature (fruits, vegetables, meat) or design (breakfast
cereals, cereal bars, pasta shapes).
• Examples: Kramer Shear Cell or Mini Ottawa/Kramer Shear Cell
Kramer Shear Cell
Mini Kramer Shear Cell

16. Back Extrusion Test
• A rod with a disc is then forced down
into the container until the food flows up
(backwards) through the space between
the disc and the container walls which is
called the annulus.
• Examples: yoghurt, creams and
sauces, processed fruit and
vegetables, or moisturising creams,
shampoo and hair gel products

17. Forward Extrusion Test
Measures the compression force required
for a piston disc to extrude a product
through a standard size outlet in the base
of the sample container.
Examples: baking fats, sauces, pastes,
gels and viscous liquids OR creams,
pastes, gels and viscous liquids

18. Bending / snapping Test
• This type of test can measure the fracture and break strength of
hard and brittle products (or their flexibility) by bending the
sample, usually until a break occurs.
• Fracturability/brittleness/crispness
• Example: Bar shape or thin products
• Small Three Point Bend Rig (length 70mm and width 80 mm)
• Large Three Point Bend Rig (length 240mm and width 90 mm)

19. Crisp Fracture Support Rig (snapping test)
Purpose Measures fracturability in terms of snap
Applications • Snack foods and potato crisps (chips)
Mechanism of
action
A 0.25" diameter spherical probe moves down
onto a sample, which is centrally located over a
circular support, up to the point of fracture.
Results Force
Accessories • Circular Support Insert (1 No.)
• P/0.25 S Stainless Steel Ball Probe (1 No.)

20. SPAGHETTI FLEXURE RIG
• The SPAGHETTI FLEXURE RIG (A/SFR)
measures the compression and flexure
characteristics of uncooked spaghetti for
packaging and transportation.
• The test sample is located between upper and
lower supports in centrally located holes. The
upper support is directly connected to the loadcell
and the lower support to the base of the texture
analyser. Test samples of 100mm are prepared
and the average force and distance to break is
measured.

21. Tension test
• A tensile test pulls or stretches a sample and as a result the extensibility/elongation and tensile
strength properties are measured in terms of force required to stretch and distance or time upto
which something can be stretched to.
• The specimen is gripped at either end and stretched until it breaks. This is uniaxial tension.
• Another approach is to perform a bi-axial tensile test where the sample is held like a circular drum
skin and stretched in all directions by forcing a ball probe through the centre. This type of testing is
popular for testing films and certain foods e.g. tortillas where the measurement of burst strength is
required.
• e.g. films, dough, gels, spaghetti, confectionery , packaging materials and adhesives

22. TENSILE GRIPSTORTILLA/PASTRY BURST RIG

23. THANKYOU