Texture meter-iTexture

Overview:

The texture analyzer is also called a physical property tester, which can accurately detect the position and weight of food samples over time to give the physical properties of the samples. It can be applied to the physical property analysis of meat products, grain and oil foods, pasta, cereals, candies, fruits and vegetables, gels, jams and other foods, and to test the sensory characteristics of food samples, such as hardness (Hardness), crispness (Fracture), elasticity (Springiness) ), Chewiness, Firmness, Toughness, Fibrousness, Gumminess, Stickiness/Tackiness, Cohesiveness, Yield ), extension, resilience, gel strength, etc.

Standards compliant:

AACC74-09 Bread Firmness Test (American Association of Cereal Chemistry)

Standard AACC 66-50 Determination of Noodle Firmness

AOAC (American and European Gel Association)

BS (British National Standards).

Agricultural industry NY/T1180-2006 (meat tenderness determination)

Fishery industry standard SC/T 3702-2014 Determination of surimi gel strength

National Standard GB 28304-2012 Curdlan Gel Strength Determination

Typical application：

Hardness: the maximum force value in the first pressing zone

Fracturability: Smaller peaks before hardness

Adhesiveness: A3 area

Elasticity (Springiness): T2/T1

Chewiness (Chewiness): Adhesiveness*elasticity=A2/A1*hardness*elasticity

Gumminess: A2/A1*hardness

Cohesiveness: A2/A1

Resilience: A5/A4

Basic parameters：

iTexture has more than 30 probes that can be applied to different samples.

Force sensor: 0.5Kg, 1Kg, 1.5Kg, 5Kg, 10Kg, 30Kg, 50Kg, 100Kg, etc. optional

Test moving distance: 0 ~ 350mm (customized)

Detection speed: 0.005～190mm/s

Instrument protection functions: emergency stop, upper and lower limit control devices, force sensor overload protection.

The software is easy to operate, standardized process, one-key operation