A compression test is used to quantify firmness of block forms products such as butter, margarine or cheese with the aid of a thin wire.
During the test, a feta block is placed on the rotary base plate of the device. The block is cut almost entirely at a 1mm/s speed rate.
This cutting test allows us to characterize the required strength to cut through a whole block of feta cheese. This method can be applied to other products such as butter or margarine.
The maximal strength (Fmax) can be correlated to the firmness of the product. The Fmax plate characterizes the global firmness of the products and its capacity to be cut by the customer.
Using this probe, the TX-700 can be used both during the development of the product and during the quality control phase.