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

Tuesday, 4 December 2018

Fruit Texture: measurement of flesh firmness of prepared homogeneous fruit samples

Mango cube
A compression test may be the preferred test method, but where fruit samples vary in size this will immediately reflect in the magnitude of force measured as it is subject to surface area differences and consequently the reproducibility of results will be poor.

In this instance, the fruit will be required to be prepared into pieces of accurate dimensions – usually cubes or cylinders.