Testing Solutions for the Food IndustryAdvanced Texture Analysis Systems

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Quality and Experience You Can Trust

Setting the Pace in Texture Analysis

In 1962, Professor Malcolm Bourne of CornellUniversity used an Instron® system in the firstdeployment of a mechanical testinginstrument for texture measurements. Sincethat milestone, thousands of food industrycompanies have made Instron their textureanalysis provider of choice.

As the world's leading supplier of materialtesting systems, Instron offers a wide rangeof texture testing solutions for the foodindustry. Systems are engineered with theaccuracy, reliability and attention to detail thatInstron is famous for in the manufacturing oftheir equipment.

Our compact and affordable texture testinginstruments are designed to fit yourrequirements and budget. You can alsochoose from a selection of superb testingsoftware, fixtures and accessories. By simplyreplacing the fixtures, the same system canalso be used for testing packaging -providing a single versatile system for all yourtesting requirements.

Solutions are backed by Instron's completeapplication and system support. With over1,200 employees and offices worldwide,Instron provides texture testing productsand expertise you can depend on - now andin the future.

Texture Analyzers g R&D laboratories

g Quality control and process control

g Shelf life studies

g Ingredients

g Cereal products

g Baked goods

g Processed meats

g Muscle meats

g Fruits and vegetables

g Dairy products

g Snack foods

g Pasta and noodles

g Confectionery

g Fish, seafood and more

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3342 series testing fruit

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3342 series testing cheese

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Model 5542

Featuring advanced DSP digital technologyand superior quality load frame, the 5542 isideal for applications requiring high precisionand flexible test control. Instron®'s 5500electronics feature unparalleled accuracy andadvanced real-time control.

Model 3342

A flexible, affordable platform for a broadrange of standardized testing requirements,with the design features and performancenormally found only in much more expensivesystems. The tabletop 3342 is perfect forquality control or process control. Simple,compact frame design allows for safe andefficient testing.

Choice of Systems

In-Spec™™ 2200 Benchtop

This low cost, portable mechanical tester isideal for applications requiring smallfootprint, mobility and precision. It can beequipped with either a laptop or PDA forviewing test data and storing results.

In-Spec 2200 Handheld

For applications where it is most efficient tobring the test to the sample rather than bringthe sample to the test laboratory. Run QC orinspection tests virtually anywhere - just pullthe trigger. View data and store results on theattached PDA.

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In-Spec 2200 handheldtesting tomatoes

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5542 series testing vegetables

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In-Spec 2200 benchtoptesting fruits and vegetables

Learn more at: www.instron.com

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Choose Your Fixtures and Accessories

All of our texture analysis systems can be fittedwith a wide range of probes and accessories tomeet your testing needs. Instron®'s selectionof probes, fixtures and other accessoriesprovide accurate and consistent texturemeasurements based on food industrystandards. Accessories and fixtures can bechanged easily to set up different tests.

Special Requirements

Through our custom products group, wecan supply any accessory or fixture to meetunique requirements. Let us know how wecan help you.

Series IX™™/s

Easy-to-use software that automates foodtesting set-up, control, data collection, resultgeneration and report preparation. Perfect forcommon texture tests such as, firmness,hardness, snap, deformation, puncture, shearand extrusion. Select one of the standardmethods supplied or define your own.

Bluehill 2®®

Brings premier testing capabilities to texturetesting with a fully integrated suite ofapplication modules for control and datacollection. Create customized results andcalculations, then replay data and resultsusing different calculations. Using the TestDirector, create test methods that providestep-by-step instructions and required inputs.

Choice of Software

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Bluehill 2 software

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Series IX/s software

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Core cutting tools

Puncture probesd

Complete Testing Solution fora Famous Ice Cream Company

A major ice cream supplier needed toperform texture tests on its products andingredients. Nuts, cookies, cherries, etc. hadto be tested for quality prior to formulation, aswell as testing the final product. Thecompany also needed to measure failureproperties of the various containers, wrappersand other packaging used for ice creamproducts. Testing systems had to deliverperformance and flexibility required by theR&D laboratory while providing ease-of-usefor QC departments.

Solutionh Model 5542 with Bluehill 2® software

h Several specialized fixtures to test packaging containers

h Complete automation of the TPA test

h Flexibility to perform compression, puncture, tension and many other testson ingredients

ResultsTexture properties of ingredients and finishedproducts are monitored to ensure qualitystandards. Incoming materials that do notmeet specifications are rejected. Productdevelopment cycles are shorter as far lesssensory testing is needed. Improved packagetesting has meant reduced costs andimproved quality of containers purchasedfrom suppliers.

Shelf Life and Textureof Energy Bars

A major supplier of energy bars needed todetermine changes in texture as a function ofshelf time. Texture degradation rates wererequired for each type of bar since the textureof fresh bars varied depending on ingredients.

Solutionh Model 3342 with Bluehill 2 software

h Complete automation of the TPA test

ResultsThe energy bar supplier is able to determinemaximum shelf life for each of its productsand can remove unsold bars from storeshelves at the appropriate time.

Solutions For Diverse Applications

Winning in theSausage Market

A supplier of dry sausage products needed toknow how the texture of its productscompared with the competition. Particularinterest was the texture of the collagencasing and texture of the meat filling was alsoa major concern.

Solutionh Model 3342 with Series IX™/s software

h A probe-shear test procedure wasdeveloped to show texture differencesbetween the casing and filler

ResultsThe sausage supplier can quantify differencesin texture between products and between thecasing and filler meat used in a particularitem. This data can be used for qualitycontrol and to compare competing products.

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TPA test for shelf-life determination

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Typical test report

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Puncture test on dry sausage

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Grading the Texture ofSalmon Fillets

A supplier of fresh salmon needed anobjective method of measuring texture offillets as part of the grading process. Aportable testing system was desired that couldprovide a more consistent and repeatablemeasure of texture in the processing plant.

Solutionh In-Spec™ 2200 handheld tester with PDA

h Test procedure was developed toshow texture differences betweenindividual fillets.

ResultsThe In-Spec 2200 handheld tester can becarried to inspection/ processing areas asneeded to quantify salmon grades. Thelightweight tester is easy-to-carry, and theresults stored in its PDA can be downloadedto a PC for record keeping.

Texture of Chicken andIntegrity of Package Seals

A supplier of chicken products needed anobjective method for measuring texture ofground and whole chicken meat, as well asthe texture of crumb coatings. The supplierwas also concerned about the strength of sealsused in packaging since some customers hadreturned product due to package failures.

Solutionh Model 3342 with Series IX™/s software

h A back extrusion test procedure wasdeveloped to show texture differences between ground meat samples

h A peel test procedure was developed tomeasure package seal strength

ResultsResults from the model 3342 help controlthe processing of ground meat to achievedesired textures. The texture of crumbcoatings applied to the meat can bemeasured to ensure the correct level ofcrunchiness is achieved. Using peel test datato control process parameters on bag sealingmachines helps eliminate packaging failureduring shipment.

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In-Spec 2200 handheld testing texture of salmon

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Comparison of various ground chicken examples

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In-Spec data showing differences insalmon texture for use in grading

Solutions For Diverse Applications

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Stength of multiple band thermal seal

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Bread anvil

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Texture Testing Capabilities

Puncture/ Shear Tests

h Butter and margarine

h Cream cheese

h Chewing gum

h Gels

h Chewy candy

h Fish

h Ice cream

h Vegetables

h Fruits

h And more...

Featuresh Wide selection of flat end probes for

puncture and penetration tests

h Probes are made from nickel plated steeland stainless steel for corrosion resistance

h Magness-Taylor probes for fruitsand vegetables

h Spherical and cone probes in a variety ofsizes, angles and materials

h Keyless three-jaw chuck simplifies mounting and changing probes

h Software provides precise control of penetration depth and rate

Deformation/Firmness Tests

h Baked products

h Whole vegetables

h Candy

h Cheese

h Whole fruits

h Eggs

h Gels

h Nuts

h And more...

Featuresh Anvils and platens of various

diameters and materials

h Hard chrome-plated stainless steelprovides corrosion resistanceand durability

h Precision ground flat surfacesensure alignment

h Lightweight anodized aluminum platens reduce tare weight on low capacityload cells

h Bread platen meets requirementsspecified by American Association ofCereal Chemists

h Software provides automatic specimenheight measurement

Shear/ Extrusion Tests

h Apples, peaches, pears, plums, pineappleand other fruits

h Cubed beef, pork and poultry

h Corn, peas, beans, pickles, tomatoes, beets,carrots and other vegetables

Kramer Shear CellA multi-bladed fixture designed to produceshear stresses in a specimen that relate tofirmness. Used to assess firmness (in bulk) ofsamples in non-uniform shapes and sizes.

Featuresh Shear blades mounted on pins allow

movement that reduces friction forces

h Slotted cell top removes extruded foodfrom between blades

h Guides align blades to slots in cell bottom

h Ten-bladed design covers a wide rangeof specimens

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Magness-Taylor probe

d

Kramer shear cell

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Anvil and platen

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Magness-Taylorprobes for fruitsand vegetables

Shear/ Extrusion Tests

h Strawberries, raspberries, apricot, apple,cherries, peaches and pears

h Mashed potato, beans, carrotsand potato salad

h Raw, canned and cooked fruitsand vegetables

Ottawa Texture CellAs the plunger is moved down, the foodspecimen is compressed and extrudedthrough holes or wires in the bottom of thecell. The force required to extrude thespecimen relates to firmness.

Featuresh Selection of thirty-one or ninety-four

hole stainless steel extrusion inserts

h Selection of five or eight wire gridextrusion inserts

h Accommodates a wide range of textures

h Cup below cell contains extruded material

Shear/ Extrusion Tests

h Fruits

h Vegetables

h Ground meat

h Baked beans

h Seafood salad

h Pie fillings

h Pudding

h Purees

Back Extrusion CellSimulates many of the deformationmechanisms that occur during chewing.The force level during extrusion is relatedto texture properties such as hardnessand compressibility.

Featuresh High capacity (5 kN, 500 kg, 1,125 lb) for

tests on raw vegetables, plums, etc.

h Mounts in a drip tray that contains overflow

h Centering device for cup cell keeps plungerproperly aligned

h Easy-to-disassemble for cleaningbetween tests

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Texture Testing Capabilities

Shear/ Cutting Tests

h Raw or cooked muscle meats

h Beef

h Lamb

h Pork

h Poultry

h Processed meats

h Sausage

h Wieners

h Flower and plant stems

Warner-Bratzler FixtureProduces a cutting-shear action as thevee blade is forced through the specimen.The force required relates to thefirmness/ toughness of the specimen - theprimary textural characteristic of all meatproducts, fresh or processed.

Featuresh Aluminum and stainless steel construction

for corrosion resistance and easy cleaning

h Replaceable shear blade

h Replaceable stationary blades

h Built-in container to collect cut specimens

h Sample coring tools included

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Ottawa texture cell

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Back extrusion cell

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Warner-Bratzlertest on sausage

Texture Profile Analysis (TPA)

Automating the TPA test using Bluehill 2®

software significantly reduces the time to getresults. Bluehill 2 automatically measures theheight of the specimen and calculates how farto move the crosshead to achieve the desiredpercent compression. Calculating the energyvalues and performing the subsequentcalculations is automated too.

Instron®'s test profiler software moduleprovides cyclic and block programming forboth tensile and compression modules. Thetest template includes pre-configured testcontrol and result calculations for performingTPA as described by Friedman, Szczesniak andBourne. Wave shapes and ramps areicon-selectable and graphically viewable. Noprogramming or variable definition skills arerequired. Set-up is fast and easy usingBluehill 2 software.

Bend/ Snap Tests

h Crackers

h Cookies

h Energy bars

h Raw pasta

h Brittle candy

h Pet food shapes

Instron systems accurately record the rapidload change used to assess the break strengthin foods such as cookies, crackers, cereal barsand candy. The satin nickel three-point bendfixture easily converts your testing system toperform snap tests

d

TPA test on hard cheese

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Snap test on an energy bar

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Tension Tests

h Pasta

h Processed meats

Using Instron®'s tension grip, processed meatcan be tested in tension to evaluate the binderthat holds it together. Tension testing canalso be used for cooked spaghetti and pizza.

Package Testing

Many of our customers rely on us for testingfood products as well as the packaging thatproducts are shipped in. By simply changingthe fixtures, the same Instron testinginstrument can be used both for texturetesting and packaging. It's another exampleof how Instron's broad expertise in diversemarkets can be applied to create extremelyversatile solutions for the food industry.

Adjustable Grips and Fixtures

h Thermal seal strength

h Adhesive seal strength

h Coefficient of friction

h Peel strength

h Puncture resistance

h Compressive strength of containers

h Label adhesion

Note: Higher capacity systems are alsoavailable for crush testing of packages.

d

Binder strength test for processed meat

d

Peel test on packaging with the In-Spec™™ 2200

Texture Testing Capabilities

Forward Extrusion Cell

Measures properties of solid fats andsemi-solid foods. Includes a 40 mm(1.57 in) I.D. x 120 mm (4.72 in) deepcylinder with 3 mm (0.11 in), 5 mm (0.19 in),7 mm (0.27 in) and 10 mm (0.39 in)diameter extrusion orifice plates and astainless steel plunger.

Crispness Fixture

Measures properties of snack chips. Includes a6 mm (0.24 in) diameter ball probe and a40 mm (1.57 in) I.D. cylindrical specimensupport ring.

Spreadability Fixture

Measures shear stresses in butter, margarineor cream cheese. Includes a 50 mm (2 in)diameter 45° angle cone and matchingspecimen cup.

Volodkevitch Bite Jaw

Mechanically imitates the biting action ofincisor teeth. Originally developed to measuretenderness of meat products but can also beused for raw vegetables, french fries and othercrunchy foods. Includes a bifurcated holderfor 10 mm (0.39 in) wide specimens.

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d

Kramer shear cell

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In-Spec™ 2200 benchtop withcompression fixtures

d

Firmness test on peach

Application Assistance

Factory trained sales engineers and servicespecialists are located in Instron® officesworldwide. Our field personnel, together withfactory specialists, are available to review yourtesting and productivity requirements andrecommend a cost-effective solution.

Training

Training programs can be tailored to meetyour specific needs, and can be presented atone of our training centers or at your facility.Our instructors will teach and demonstrateproper testing techniques to help you realizethe greatest possible return on your testinginvestment. Operators will learn how toimprove their testing techniques, help assurethat your testing meets standards and discoverthe full capabilities of your Instron texturetesting system.

Technical Support

Instron offers several telephone supportoptions. Locally, factory-trained salesengineers and support specialists staffInstron's regional sales and service offices.Our customer support center is staffed byexperts to assist you with all your technical,application or service needs. An Instron

software support plan entitles you tounlimited phone support from ourprogram specialists.

Complete Support Services Worldwide

wwwwww..iinnssttrroonn..ccoommInstron is a registered trademark of Instron Corporation. Other names, logos, icons and marks identifying Instron products and services referenced herein are trademarks of Instron Corporation and may not be used without the prior written permission of Instron. Other product and company names listed are trademarks or trade names of their respective companies. Copyright © 2006 Instron Corporation. All rights reserved. All of the specifications shown in this brochure are subject to change without notice.

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