Specifications:
1.Load cell: 1Kg, 5Kg, 20Kg, 30Kg, 50Kg ,100kg
2. Load resolution:Better than 0.015% of load cell
3. Travel range:370mm(Be extended if necessary)
4. speed range:0.01—40mm/s
5. Position resolution: Travel with 0.001mm resolution
6. Speed Accuracy: Better than 0.05%
8. More than 400 kinds of Probes, fixtures, base, adapters
9. Detection method: Basic single test, TPA, Relaxation test, Adhesion test, cycle test; More method could be provided according to customer special requirements.
10.Data analysis: No longer need extra analysis program, the users choose the parameters,then the automatic statistical calculations will be shown directly.
11. Over load cell protection: The instrument will stop to protect against damage if the load cell subjected to excessive force.
12.PC connector: RS232 or USB
13. Chinese/English user Manual

Outlines:
Texture analyser can measure the sensory properties of food samples precisely, such as: hardness, fracture, springiness, chewiness, firmness, toughness, gumminess, stickiness, tackiness, yield, extension, resilience. Stability of the instrument, Wide range of applications, high accuracy, easy operation, Widely accepted by universities, research institutions and food companies.
Features:
Strong stability of the instrument, high accuracy, Wide range of applications, easy operation
Applications:
Pasta, noodle, bakery, meat, aquatic products, dairy, fruit, vegetable, confectionery, chips, puffed food, snacks, jelly, jam, sauce.
Texture characteristics:
Hardness, Fracture, Springiness, Chewiness, Firmness, Toughness, Fibrousness, Gumminess, Stickiness/Tackiness, Cohesiveness, Yield, extension, Resilience, gel strength, Rupture/Break Relaxation, Adhesiveness, Bending capacity, Force, Crispness, Brittleness, Tensile strength, Extensibility.

Standard methods:
AACC 74-09 Bread hardness test
AACC Pasta and Noodle Cooking Quality-Firmness
ASTM 1981b D882-80a
AOAC
ISO11747-2012