Texture Testing - Bulk Analysis Testing of Particulate Samples

When it is not practical or representative to test an individual sample as a whole or component piece, the sample is tested “in bulk” using a bulk analysis method. Particulate products, such as reconstituted meat, or foodstuffs consisting of small elements in an individual serving or mouthful, such as beans or rice, are investigated by this method.

The procedure applies compression, extrusion, and shear - often in combination - producing high forces. Kramer shear cell is the most widely used fixture.

Test Procedures

The procedure involves the use of a lower accessory to hold the bulk product and an upper component blade or plunger moving downward to shear and/or compress. The deformed sample extrudes either forward through the bottom of the container cell, or backward around the upper accessory.

The peak compressive force is a vital measurement and the data is an average for the overall texture. The shear cell application is very illustrative of the mouthfeel, by accurately recreating the biting and chewing of food.

This information has been sourced, reviewed and adapted from materials provided by Mecmesin.

For more information on this source, please visit Mecmesin.

Citations

Please use one of the following formats to cite this article in your essay, paper or report:

  • APA

    Mecmesin. (2023, December 09). Texture Testing - Bulk Analysis Testing of Particulate Samples. AZoM. Retrieved on December 09, 2023 from https://www.azom.com/article.aspx?ArticleID=13302.

  • MLA

    Mecmesin. "Texture Testing - Bulk Analysis Testing of Particulate Samples". AZoM. 09 December 2023. <https://www.azom.com/article.aspx?ArticleID=13302>.

  • Chicago

    Mecmesin. "Texture Testing - Bulk Analysis Testing of Particulate Samples". AZoM. https://www.azom.com/article.aspx?ArticleID=13302. (accessed December 09, 2023).

  • Harvard

    Mecmesin. 2023. Texture Testing - Bulk Analysis Testing of Particulate Samples. AZoM, viewed 09 December 2023, https://www.azom.com/article.aspx?ArticleID=13302.

Ask A Question

Do you have a question you'd like to ask regarding this article?

Leave your feedback
Your comment type
Submit