Gel viscosity tester Hardness rupture strength tester

Gel viscosity tester Hardness rupture strength testerJinan Hengpin HP613 gel Strength Tester Product Introduction and Technical Parameters

Product Overview

The HP613 gel strength tester independently developed by Jinan Hengpin Electromechanical Technology Co., Ltd. is a high-precision mechanical property testing equipment specially designed for food, pharmaceutical, cosmetics and other industries, which is used to quantify the breaking strength, elasticity, ductility, adhesion and recovery of gelatin, pectin, carrageenan, agar, konjac gum and other gel materials. This equipment is also called "Freezing strength tester" or "Gelatin gel strength tester", which fully meets the national standard and pharmacopoeia specifications, and realizes full-automatic, high repeatability gel texture analysis.

Core functions and application advantages

Multi material adaptation: It is suitable for more than ten gel systems, such as gelatin, pectin, gellan gum, arabic gum, xanthan gum, guar gum, etc.

One click fully automated testing: from sample preparation to data output, the entire process is automated, reducing human error.

Intelligent human-computer interaction: equipped with a large-sized Chinese touch screen, real-time display of force displacement curve, supporting data statistics and micro printer output.

Strong compliance: Strictly following international and domestic standards to ensure that the test results have industry recognition.

One machine for multiple purposes: It can be extended to the extension test of jelly hardness, capsule shell strength, surimi elasticity, hydrogel adhesion, etc. |
Gel viscosity tester Hardness rupture strength tester

Technical parameters (HP613 model)

parameter itemindicator

Measurement range(0~200) N or (0~20) kgf (optional 300 N)

Resolution0.01 N

Accuracy of indication< ±1%

Test speed range0.1~20 mm/s (some models support adjustable 1~500 mm/min)

Displacement accuracy0.01 mm

Probe specificationsStainless steel cylindrical probe, diameter 12.7 ± 0.1 mm

Penetration depth4 mm (standard)

Sample conditionsGelatin solution concentration 6.67%, ice bath at 10 ℃± 0.1 ℃ for 17 ± 1 hours

Sample bottle specificationsInner diameter 59 ± 1 mm, height 85 mm

Data collection rate>2000 sets/second (four channel synchronous acquisition)

Power requirements220 V ± 10%，50 Hz

Control methodChip control+high-precision force sensor+ball screw transmission

Output methodTouch screen display+mini printer output+data storage

Compliant with standards

The HP613 tester is designed and calibrated strictly according to the following standards:

GB 6783-2013 "Food additive gelatin"

GB 28304-2012 "Food additive - Degran gum"

European Pharmacopoeia EP 8.0

QB/T 2354 "Medicinal Gelatin"

QB/T 1995 "Industrial Gelatin"

GB 13731 "Medicinal Gelatin Hard Capsules"

QB/T 1997 "Bone Glue"

QB 199 "Photographic Gelatin"

Note: The testing method is as follows: take 7.5 g of sample+105 mL of water, let it stand for 1-4 hours, heat it in a water bath at 65 ± 2 ℃ for 15 minutes, stir and cool it to room temperature, then in an ice bath at 10.0 ± 0.1 ℃ for 17 ± 1 hours, vertically puncture the center point of the sample at a speed of 0.5 mm/s, and take the average of the two peak values.

Equipment features

✅ High precision sensing system: using imported force sensors to ensure stable collection of small force values.

✅ Stable transmission structure: high-performance servo motor+ball screw, ensuring precise displacement and smooth operation.

✅ Intelligent data processing: automatically identify peak values, calculate averages, and generate test reports.

✅ Modular design: supports the replacement of probes and fixtures, adapts to different sample shapes and testing requirements.

✅ Localized service: Jinan Hengpin is a local manufacturer in Shandong, providing fast response after-sales and calibration support.

Typical application scenarios

Food companies: Consistency control of taste for jelly, pudding, and fish mince products

Pharmaceutical companies: evaluation of freezing strength and disintegration performance of gelatin capsule shells

Cosmetics research and development: optimization of gel matrix's extensibility and skin adhesion

Scientific research institution: research on mechanical properties of new plant based gel materials