Texture Analyzer

In this laboratory you will be able to work with a texture analyzer (a texturometer) to determine the rheological characteristics associated to the maturation process of fruits and vegetables. You will be able to use this laboratory instruments to analyse the texture of fresh and processed foods and of industrial products. It allows the measurement of various physical parameters.

The texture profile analysis (TPA) is based on sensorial evaluations to detect and eliminate defects. Furthermore, it is used as a research method and for the learning of science, technology and foods.

A robotic arm of the texture analyzer applies the force necessary for the analysis. The robotic arm is coupled with a puncture or compression probe, depending on the required analysis. A platform holds the sample and supports the interaction of the probe with the selected fruit or vegetable. That way, the analytical signal is obtained. The signal is expressed as a force dependant on the time. That way, it is possible to correlate the graphics with various maturation states, and to conclude about the chemical transformations that affect the fruit or vegetable after the harvest.