Because the ripening process itself varies from fruit to fruit, a large variation in firmness may be found among individual pieces in the same containers or harvested at the same time. This difference in appearance may considerably influence the consumer acceptance of the product as it is related to the ‘eating maturity’ and the product texture.
A wide range of FRUIT AND VEGETABLE PRODUCT test methods is built into Exponent Texture Analyser software and will automatically load at the click of a button. We help make your testing quicker to access and the analysis of your product properties already prepared for you.
Typical measurements include: • Ripeness • Firmness • Skin Rupture Force ('Bioyield Point') • Crust Crispness • Flexibility / Rigidity • Consistency • Stickiness • Bruising Potential •
Over the years we’ve worked with top scientists and companies in the field to develop fixtures for the AACCI Standard Method 56-36.01 for determining firmness of cooked pulses, the Multiple Puncture Probe for measurement of variable textures and the Acoustic Envelope Detector for the extra dimension of sound measurement.
