Tension testing methods involve pulling, extending or stretching the sample. In most cases it is quite difficult, if not impossible, to consistently grip a food sample during a pure pull-type tension test without causing a false failure point. This is sometimes overcome by forming the samples into a “dog bone” shape so that the cross sectional area in the middle of the sample, is smaller than the cross sectional area of the part that is being gripped.
Some products such as stick chewing gum and restructured deli meats and cheeses, can be successfully tested for their elasticity with tensile testing and sensitive fixtures.
Extrusion and extensibility testing fixtures use the machine in compression mode, but the fixture stretches the sample to put it in tension. These fixtures are often used for bakery industry tests, measuring burst strength or adhesion and stickiness.
FTC also has a range of dough and bakery industry fixtures specifically for this type of texture analysis.
FTC offers several tensile grip designs to accommodate the applications of our customers. It is not uncommon that a food texture system, or universal testing machine (UTM) will find good use in the food packaging arena when it comes to tensile testing (e.g. peel).
Typical Products Tested
- Cherry stalks as a ripeness indicator
- Chewing gum sticks for break properties
- Gummy sweets extension properties for sensory correlation
- Meat loaves & bologna quality assessment
- Noodles & pasta for cooked tensile strength
- Packaging films for snap evaluation
- Packaging seals for integrity & strength
- Pizza base tear testing in product development
- Processed cheese strings for extensibility in development
- Salami skin peel profile for process optimisation
- Break Load
- Deformation at Break
- Seal Integrity
- Work at Break
- Peel Strength