Dual Extrusion Fixture – TAFEC2

The Dual Extrusion test is designed to evaluate the rheological and structural characteristics of semi-solid and soft samples by applying compressive forces from both the top and bottom simultaneously. This method allows for a more comprehensive analysis of the sample’s behavior under pressure, simulating real-world deformation and flow conditions. 

The test is typically conducted using a Texture Analyzer and a dual extrusion fixture, which includes a cylindrical chamber with openings on both ends and two synchronized probes. Key parameters derived from this test include: firmness, consistency, Viscosity, Cohesiveness, adhesiveness.

This method is particularly useful for assessing products such as gels, pastes, dairy products, sauces, and emulsions, where uniformity and flow behavior are critical to quality and performance.

Name                  Dual Extrusion Cell

Test                     Extrusion test

Diameter             ۴۰mm

Internal depth     ۵۰mm

Industry              Food, cosmetic, personal care, pharmaceutical industries

Application         Consistency measurement of puree, pudding, yogurt, etc.

– Customized dimensions can be provided upon request.

Back Extrusion Fixture – TAFEC1

The Back Extrusion test is conducted to study the rheological behavior of semi-liquid samples. This test is typically performed at room temperature (25 °C) using a Texture Analyzer. Various probes are employed to evaluate the viscoelastic properties of semi-solid materials. The test is carried out using a standard back extrusion container.

The peak or maximum force is used to assess firmness—the higher the value, the firmer the sample (i.e., the greater the maximum extrusion force over time). The area under the curve represents consistency; a larger area indicates a more consistent (cohesive) sample.

The negative area of the curve during the return phase of the probe results from the weight of the sample lifted on top of the probe and is interpreted as an indicator of viscosity. The maximum negative force reflects cohesiveness, while the area under the negative portion of the force–time curve represents the sample’s adhesiveness.

Name                 Back Extrusion Cell

Test                    Extrusion test

Method               Back extrusion

Diameter             ۳۸٫۱mm

Internal depth      ۲۴mm

Industry               Food industry

Probe                  With diameter of 25.4mm

Results              Consistency،Firmness،Viscosity،Cohesiveness, etc.

Application        Texture analysis of creams,dough, caviar, sauces, etc.

– Customized dimensions can be provided upon request.