Application Studies / Bouillon Cubes: Two Penetration Methods

Bouillon Cubes: Two Penetration Methods

Industry:

Food

Attributes measured:

stiffness

toughness

hardness

compression

Background

This application study presents two different methods used to penetrate and fracture bouillon cubes. The first method utilized a TA-17 30 degree cone probe and the second method utilized a TA-52 2mm diameter puncture probe. Three replicate tests for each method were performed on Herb Ox beef bouillon cubes and Hannaford store brand beef bouillon cubes. The two different brands’ cubes shared identical dimensions.

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