Testing for Food
Foods are processed in a many ways resulting in a tremendous variety of products. Fluid products such as ketchups, sauces and spreads exhibit complex rheological behavior which may need to be characterized for proper processing.
In the creation of confections such as candy, ice-cream and chocolate, in addition to complex rheology, thermal properties become essential to quantify, to ensure that products are solid at the desired temperatures. Thermal analysis as well as dynamic mechanical methods are useful tools for these investigations.
Products such as crackers, cookies and cereal need to be protected from breakage during transportation. The fragility of these foods can be characterized by impact test methods and other mechanical properties.
Tests Typically Ordered by This Industry
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We’ll align the appropriate method, specimen requirements, and deliverables to your objectives, then provide a quote and test plan.
Send the purchase order and arrange delivery of materials or specimens so the program can move into scheduling and execution.
You’ll receive an engineering test report with digital data delivery, along with any agreed raw data or method-appropriate outputs.
