Universal TA

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

Universal TA Texture analyser:

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