Tomato Ketchup - Back Extrusion

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Firmness, area of work,extrusion force

Abstract

Three styles of tomato ketchup were tested on the TA.XTPlus using back extrusion technique and a TA-25 2” diameter cylinder probe. The adhesiveness and consistency of each ketchup were tested. It was found that the overall behaviors of the ketchups were close enough that a consumer would have a hard time noticing a significant difference between the products. These differences were detected by the testing fixtures. The TA.XTPlus and TA-25 2” diameter cylinder provides ketchup manufacturers the ability to test the consistency and firmness of their products in a simple, reliable, differentiating and repeatable way. Requiring a small sample size, this method takes away most human error and is not affected by small particulate or separation interference.