Compression is one of the most common texture tests, especially for food products. Typically a sample is placed on a flat surface and an upper compression platen is lowered into the sample.
For a true compression test, the compressed sample is never smaller in diameter than the two compression surfaces.
Tests are performed by compression to a given force, a given position or a percentage of the original height of the sample.
Compression with smaller diameter probes, compress locally and may also induce penetration or puncture.