Evaluation of the hardness of almonds using a craft knife blade.
Determination of hardness and crispiness of banana chips using a Brookfield CTX Texture Analyzer, and Three-Point Bend (TA-TPB) Fixture.
Evaluating the hardness of dry, cooked beans by bulk compression.
Measurement of bread firmness as an indication of freshness vs. staling (AACC74-10A).
Establish a standard compression test method for evaluating the firmness of bakery products.
Evaluation of the cutting force of butter and margarine using a wire cutter.
Determination of the firmness and crunchiness of treated and untreated cashew nut samples by shearing.
The comparison of product softness of full, medium and low-fat soft cheese using a Texture Analyzer and a cone probe to determine the spreadability and softness of the cheeses.
Evaluation of the hardness of cheese puffs by bulk compression using and Ottawa Cell.
Evaluation of the firmness and stickiness of two different brands of cheese spread triangles by penetration using a 1-inch spherical probe.
Evaluation of the hardness/firmness of cooked chicken meat using a five bladed Kramer Shear Cell (TA-KSC002)
Comparison of firmness, hardness work done, adhesiveness, and adhesive force of cooked hamburger patties by compression with a 9mm small shear blade.
Comparison of the hardness, crispiness, and fracturability of cookies by penetration.
Evaluation of the consistencies of full-fat and low-fat Crème Fraiche by back extrusion.
Determination of curd strength.
Evaluating the breaking strength of dry lasagne using a three-point bend accessory (TA-TPB)
Evaluation of the firmness and consistencies of fromage frais by penetration using a cylinder probe.
Evaluation of candy using a Texture Analyzer and a cylindrical probe to determine the hardness and crunchiness of candy.
Evaluating the elasticity of noodles using a noodle tensile fixture.
Evaluation of the hardness of potatoes with different cooking times by compression using the CTX and Kramer shear cell.
Evaluation of the cutting force of processed cheddar cheese using a wire cutter.
Evaluation of the peel strength of a foil on a yoghurt bottle using a general peeling jig (TA-GPJ).