Analyzing texture & structure

A texture analyzer is used to analyze the structure and texture when making purees from fresh vegetables. 


The viscosity (firmness) is tested by a pusher. The resistance is measured by pushing the puree downwards (compression). If the puree is too thick, it will be diluted.

The resistance can also be measured by pulling the puree upwards (stretching). If there is a lot of resistance to pull up the puree, then it means that the puree is too sticky.

The aim is to always keep the puree at a constant quality for the client. We can guarantee this by using the texture analyzer to check the viscosity.

Published: November 26, 2021