ERT 255 Engineering Properties of Biological Materials|2016

EXPERIMENT 6

Simple Penetration Test of Selected Fruits

1.0 OBJECTIVES

1.1 To familiarize with the operation and use of texture analyzer.

1.2 To quantify the difference between ripe and unripe selected fruits through implementation
of simple penetration principles.

2.0 INTRODUCTION

Pressure tests have traditionally been applied in the quantification of textural properties of
fruits. Correlation of instrumental mechanical measures with perceived sensory
characteristics provides an objective method of quantifying subjective parameters.

Quantification of textural properties is beneficial in:

1. Determining optimum point of harvest

2. Controlled ripening and storage
3. Optimization of process operations (e.g., freezing, blanching, cooking, etc.)
4. Indicator of potential mechanical injury (bruising)
5. Control of raw materials through application of objective quality measures
6. Conformance to customer requirements and supply of correctly ripened products
7. Quantification of product shelf-life in relation to ripening.

From the experiment, the expected reading should be like in Figure 1,

Figure 1

and the parameters used are:

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ERT 255 Engineering Properties of Biological Materials|2016

i) HARDNESS - Peak positive value within first compression cycle. Direct

indication of skin strength. Skin yields and ruptures prior to inner flesh
penetration.
ii) SKIN MODULUS - Curve slope or gradient during penetration. Indicative of
flesh rigidity and cell turgidity.
iii) WORK TO RUPTURE SKIN - Area of graph.
iv) MEAN OF INTERNAL PEAKS - Mean of positive peaks after skin rupture;
indicative of internal cell structure.
v) TOTAL POSITIVE AREA - Work to complete penetration cycle, including
that to initially rupture skin (e.g., sample consistency).
vi) ADHESIVENESS - Total negative area, indicative of work required to pull
the probe from the sample.
vii) ADHESIVE FORCE - Peak negative force caused by pinching and suction
of fleshy sample.

3.0 MATERIALS AND EQUIPMENT

3.1 MATERIALS

3.1.1 To be determined

3.2 EQUIPMENT

3.2.1 Texture Analyser with software application

3.2.2 Ruler
3.2.3 Digital calliper

4.0 PROCEDURE

4.1 Switch on the texture analyser and open texture analyser application software.
4.2 Select the suitable probe.
4.3 Place test sample on the centre of rotary base table properly. A small section of each fruit
was removed as in Figure 2 to give stable test surface through which to penetrate.

Figure 2

4.4 Insert data information in the application software.

4.5 Record the product or material to be tested, current equipment and testing standards used,
testing load range, test type and additional information.

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ERT 255 Engineering Properties of Biological Materials|2016

MODE : Measure force in compression

PLOT : Peak
SPEED : 0.5 mm/s
DISTANCE : 10
OPTION : Normal
TRIGGER : Auto 4g Trigger
PROBE REF. : 2mm stainless steel probe, TA 39

4.6 Run the texture analyser.

4.7 Print the output graph.

5.0 RESULTS AND CALCULATION

5.1 Record all data obtained in Table 1 and Table 2.

Title Description

Product or Material to be Tested

Current Equipment & Testing Standards Used

Sample Preparation Requirement (if applic.)

Test Type [Tension, Adhesiveness, Compression,

Fracturability, Flexure, Springiness, Torsion,
Spreadability, Shear, Crunchiness, Puncture,
Hardness, Extrusion, Other (Please state)]
Additional Information

Table 1
Parameters Ripe Unripe
Hardness (skin) (g)
Skin modulus (g/s)
Work to rupture skin (gs)
Mean of internal peaks (g)
Total positive area (gs)
Adhesiveness (gs)
Adhesive force (g)
Table 2
5.2 Output graph.
5.3 Labelling the graph
5.4 Sample calculation

6.0 DISCUSSION
Discuss 5.1, 5.2, 5.3 and 5.4 and importance of texture analysis in agricultural and food industries
7.0 CONCLUSION
8.0 REFERENCES

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