Texture Analyzer - TVT 6700

Texture Analyzer - TVT 6700

Evaluation of texture is often based on sensory evaluation and experience. The TVT 6700 texture analyzer is rapid, objective and more sensitive and reproducible than subjective sensory judgment.

The TVT 6700 applies controlled conditions of stress or strain to food and other samples to measure a complete texture profile. It accurately measures compressive and tensile force and position over time using standard test modes including single and multiple cycle compression, tensile strength, compress-and-hold, extend-and-hold, fracturability and spring back to describe product texture. Data is captured as a graph and stored in separate projects/files for analysis and export to spreadsheet programs.

The TVT 6700 texture analyzer is user-friendly, efficient and versatile, with rigs and probes to quantify textural properties of a range of food products and materials.







Feature and benefits - TVT Texture Analyzer


A single model suits the needs of the food industry.


Easy to use with a large library of standard test routines and starter methods in software.


Sensitive, accurate and reproducible complete texture profiles.

Powerful software

Comparison graph overlay, automated statistical calculations, customizable analysis and report options, flexible data export to spreadsheet programs and graph export.


Robust design suits laboratory and production environments.


The TVT 6700 is supplied with two Load Cells. Change between the two in less than a minute. Standard and custom tests for hardness/firmness/softness, fracturability (brittleness), cohesiveness, adhesiveness/stickiness, springiness (elasticity), chewiness, gumminess, stringiness/shortness.

Cost Efficient

Reduce the need for sensory panels.

Texture analysis applications - TVT 6700

The flexibility of the TVT 6700 Texture Analyzer makes it suitable for a wide range of applications including

  • Quality control of raw materials
  • In-process and finished products testing
  • Product formulation
  • Process development
  • Evaluation of ingredient and processing changes
  • Monitor changes during storage and transport
  • Imitating chewing
  • Imitating consumer handling.

Application notes include:

Bakery Applications

Bagel crumb; firmness by a puncture (AIB method)
Biscuit and cookie; firmness and fracturability by penetration
Biscuit, cookie, and cracker; hardness and fracturability by cutting
Biscuit and cookie; hardness and fracturability (AIB method)
Bread crumb; compression (AACC 74-09)
Bread crumb; double cycle compression
Bread crumb; firmness by compression (AIB method)
Bread crumb; firmness by compression (hold until time)
Cinnamon roll; firmness by a puncture (AIB method)
Crispbread; fracturability using break probe
Croissant; firmness by cutting
Dough; hardness by penetration
Dough; adhesiveness by penetration
Hamburger bun; crust firmness by a puncture (AIB method)
Muffin; shelf life by compression (hold until time) (AIB method)
Pancakes and thin bakery products; extensibility by puncture
Sponge cake; firmness and springiness (hold until time)
Sponge cake; firmness and springiness by multiple cycle compression
Sponge cake; firmness by puncture
Sponge cake; firmness by a puncture (AIB method)
Tortilla; stretchability by penetration (AIB method)
Tortilla and other thin, baked products: elasticity by tension
Tortilla chips and tostada shells; fracturability (AIB method) 

Confectionery Applications

Caramel: hardness, stickiness, and stringiness by puncture
Chocolate bars; hardness by penetration
Hard candy; fracturability and hardness by cutting
Soft chewy confectionery; hardness and stickiness by puncture test
Soft gummy confectionery; firmness and elasticity by a compression test

Dairy Products Applications

Cheese, hard; firmness by cutting
Cheese, soft; hardness and stickiness by puncture
Cheese, soft; spreadability by compression
Cheese spread; hardness and stickiness by puncture
Ice cream; cutting (shear) force by cutting
Margarine; firmness by cutting
Margarine; firmness by puncture
Mayonnaise; firmness by puncture
Mayonnaise; consistency by back extrusion
Milk foam; firmness by back extrusion
Mousse; firmness by puncture
Yogurt; firmness by back extrusion
Yogurt; firmness by compression

Extruded Products Applications

Extruded snack: hardness by penetration
Pet food pellets; hardness of dehydrated pellets by compression

Fruits and Vegetable Applications

Almonds; hardness (exterior and interior) by cutting
Apples and other fruits; hardness (to predict bruising) by puncture
Apples and other fruits; hardness (to predict bruising) by compression
Beans, processed (canned); firmness by back extrusion
Potatoes: Cutting (shear) force by cutting
Potatoes, french fries; firmness by cutting
Potatoes, mashed; firmness by back extrusion

Gels (including jam and marmalade) Applications

Gel; Gel strength, elasticity by puncture
Gelatin; bloom strength by penetration
Marmalade; gel strength and elasticity by penetration

Grains Applications

Rice, cooked; firmness and stickiness by compression

Pasta and Noodles Applications

  • Spaghetti and noodles; cutting (shear) (AACC 16-50)
  • Spaghetti and noodles, cooked; firmness by cutting
  • Spaghetti and noodles, cooked; elasticity by tension
  • Spaghetti and noodles cooked; firmness and adhesiveness by compression
  • Spaghetti, lasagne, and noodles, dry; hardness using break probe

Protein Products (meat, fish, eggs) Applications

Chicken; Firmness and cutting strength by cutting test
Eggshell; hardness (transportation strength) by puncture
Fish; firmness by cutting
Fish; firmness by puncture
Meat products, circular; firmness, (bite force) by cutting
Meat products; firmness, cohesiveness, springiness, gumminess by compression



TVT Texture Analyzer accessories

A wide range of accessories is available, making the TVT 6700 a very versatile analyzer for various texture and sensory characteristics in many different types of samples.


The probe is what the TVT uses to analyze the sample. As the probe comes into contact with the sample the instrument will measure the force needed to bend, compress, break, extend or displace the sample. To get the right information about your sample you need the right type of probe. Perten offers a wide range of probes to suit your application.


Rigs are used to hold products and to give them the right position. We offer a range of standard rigs and can customize rigs for your specific application.


Texture analyzer probe accessories

The choice of the probe is important in order to get reproducible test results, and we will assist you in finding the right probe for your product. The probes displayed below are samples of what we can offer, and custom made probes are also available.

Cylinder probes

Conical probes

Spherical probes




This is the most common type of probe and they are used for most puncture, compression, adhesiveness and extrusion tests.
The diameter chosen of the probe is depending of the product to be tested and the type of measurement to be done.

The conical probes are used to test plastic and soft products, e.g. to simulate the spreading of butter.

The spherical probes are used for soft and sensitive products, often to simulate a finger pressing down into the product.




Compression plates

 Break Probe

 Warner Bratzler blade




These probes are used for compression, adhesiveness and extrusion tests.
The probes are mostly used for semi-liquid products like yogurt or for irregularly shaped products like pasta shapes.

The Break Probe is used with Three Point Bend Rig to test fracturability and break strength.

These probes are used to test the cutting force and hardness of products.
The flat knife blades are used for meat products, vegetables, and cheese.


Texture analyzer rig accessories

Rigs are used to hold products and to give them the right position. Some probes are always used with a rig, and we will help you to find the right rig for your products.

The rigs below are the standard rigs available, and custom made rigs are also common.

Three Point Bend Rig

Heavy Duty Stand



The Three-Point Bend Rig is used with the Break Probe for fracturability tests.

The Heavy Duty Stand is used for tensile tests, cutting strength and hardness of products.
It enables the probe to completely penetrate the product. 



Self Tightening Roller Grip

Parallel Clamp



The Self Tightening Roller Grip is used for tensile tests for noodles or pasta.

The Parallel Clamp can be used for tensile test of ham.


Operating the TVT Texture Analyzer

  1. Ensure the load cell is tared.
  2. Attach suitable probe to the instrument. Use a rig if required. Calibrate the probe position.
  3. Position the sample centrally underneath the probe.
  4. Select an appropriate product and test method and start the measurement.
  5. Force is applied (compression or extension) and plotted as a function of time or distance. Test results are shown on screen with statistical information calculated automatically. Test results and measurement data can easily be exported to a spreadsheet program for further analysis.



Instrument specifications

Max Product Height:

  300 mm

Dimensions (HxWxD), Net Weight

  65x34x44 cm, 24 kg

Load Cells/Force Range (Standard configuration 10 & 50 kg):

  5, 10, 20, 30, 50, 100 kg.

Force Resolution:

  1 gf (grams-force)

Load Cell Accuracy:


Speed Range:

  0.1-30.0 mm/sec

Speed Accuracy:

  0.03% at 5mm/s

Position Accuracy:

  ± 0.02 mm

Precision (RSDr*):

  ≤ 0.5%

Power Requirements:

  110-240 V, 50 - 60 Hz

 * Relative Standard Deviation within-instrument repeatability

Computer Requirements:

PC with Windows XP, Vista or Win7 operating system, DirectX 8 compatible 3D Graphics card, 1 RS 232 com port, 1 USB com port, 1.6 GHz CPU, 512 Mb RAM, hard disk space for data files (>100Mb recommended). 

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