An Instron electromechanical system performing a puncture test on an apple.
Testing food products for texture-related qualities enables the food industry to develop new products and improve upon existing ones. Food technologists worldwide are using precision equipment to measure texture properties of food, including ripeness, chewiness, gumminess, brittleness, viscoelasticity, and tenderness. For more information on food testing visit us at http://www.instron.us/wa/solutions/food_testing_solutions.aspx
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