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Potato Softness Grading for Salad


 

A processor of diced potatoes was relying on inconsistent, subjective sensory results to measure the texture of their product. Therefore, they needed a quantifiable, consistent and repeatable way to measure their product and implement a standardised range of ideal products.

potatoes

Method


Testing was performed with a TMS-Pro Texture Analyser, a 2500N load cell and custom-made cylinder extrusion cell (top right picture). The processor sent us 3 products with known texture differences labeled soft, ideal and hard. The amount it took to fill the cylinder ¾ full was weighed out and each sample was then made the same size (300 grams). The testing program was written to start with zeroing out load and displacement, running down into the product 85mm at 750mm/min, then returning to its start position. Based on the max force readings, the acceptable range was set from between 1000N and 1500N. Anything above 1500N or below 1000N would not pass as acceptable product.

potatoes-graph1

Conclusion


The TMS-Pro texture analyser system along with this test method proved to detect the differences among the products, proved to be consistent, repeatable and most importantly, the processor now can use the PASS/FAIL function as a standardisation tool.

potatoes-table1

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