How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 27 November 2018

Fruit Texture: measurement of the overall firmness of a weight or quantity of fruits

This type of test commonly applies to:
Kramer Shear Cell
Kramer Shear Cell


a: Soft fruits: drupelets and berries – e.g. cranberries, blueberries, blackberry, raspberry, strawberry, pomegranate arils, grapes


b: Fibrous samples: such as pomegranates, citrus fruits, pineapples which have been prepared into pieces.
c: Pieces of fruit that have been prepared into smaller pieces e.g. apple cubes.


The primary issue of these types of samples is that they are usually of varying sizes or are of non-homogeneous nature and therefore make comparisons difficult. They therefore have a high variability from piece to piece within the same batch and require a large sample set to be tested. Puncture or compression tests to rupture are possible but usually produce results with poor repeatability.