Application PNR 12: Testing of Food

Various test kits are available for different products and standards or manual and automatic surface detection. The choice of the accessories depends on the consistency and conductivity of the sample.

PNR 12 – Test Principle

The PNR 12 is a gravity penetrometer and measures the resistance a material provides against being pierced by a specifically shaped test body. A needle-shaped or conical test body is lowered precisely to the sample surface, and then sinks into the material by its own weight during a defined period of time. This penetration, which is indicated in penetration units of 0.1 mm or directly in millimeters, allows a rating of the plasticity or consistency.

The origin of this penetrometer is found in the petroleum industry for testing the constitution of lubricating greases and waxes, or to measure the hardness of bitumen.

Due to its easy handling and convertibility the penetrometer has gained a wide scope of application:

  • Consistency tests of lard, margarine and other edible fats and creams or the examination of yoghurts, butter etc. in the dairy industry.
  • To examine the conditions of freshness or aging of food and fruits, the maturing or the curing, as well as checking the estimated consistency during subsequent processing.

Fig. 1: Penetrometer PNR 12 with accessories

Test kits available for:

• Agar• Curds• Jelly• Pastry
• Bread• Dough• Ketchup• Potato Mash
• Butter• Edible Fats• Margarine• Pudding
• Candy• Fruit• Marmelade• Sausages
• Cheese• Fruit Pulp • Marshmallows• Shortening
• Chocolate• Gelatine• Marzipan• Whipped Cream
• Confectionary• Honey• Mayonnaise• Yeast
• Corned Beef• Ice Cream• Meat Products• Yoghurt
• Cream• Jam• Mustard

… and more


The consistency gives food the typical mouthfeel customers tend to expect. These sensory expectations can be simulated for various products with a PNR 12 and an appropriate test kit.

Do you have any questions?

Contact Anton Paar ProveTec directly: support.provetec[at]

Learn more about the PNR 12