Go to Top


With the device Ottawa OTMS (Ottawa Texture Measuring System) tests of the resistance of products are made by compression and extrusion. In this way, the degree of maturity, the softness, the crunchiness or the state of extrusion can be determined in defined quantities of product. The process is ideal for products that are left to be extruded, such as canned vegetables, fresh cheese and pâtés, but it is also used for extruded products and cereals.
Once the test conditions have been established (pre-loads – test speed – penetration on the sample …), the sample is placed between the test tools and the test start button is pressed on the Touch Screen or by means of the mouse. After the end of the test, the upper mobile crosspiece returns to its initial test position and the equipment is ready for a subsequent test automatically.