Texture analyzer (micro tensile testing machine)

Texture analyzer (micro tensile testing machine)

Texture Analyzer，Also known as a physical property analyzer.It can accurately detect the position and weight of the sample over time to provide the physical characteristics of the sample. Assist users in using instrumental methods to conduct sensory evaluations of products, quantify vague taste descriptions, and analyze the internal structure of substances.It is applicable to the hardness, crispness, elasticity, chewiness, firmness, tenacity, fiber strength, adhesion, adhesiveness, cohesiveness, yield point, ductility, resilience, gel strength and other performance tests of products in the industries of food, biological products, drugs, cosmetics and packaging materials. These characteristics can affectproductThe taste and quality.This instrumentHas high testing accuracy, good repeatability, and easy operation、Stable performance, etcExcellentPoint, especially suitable for in-depth research and basic teaching of food properties, new product development in enterprises and factories, formula research, and exploration of process conditionsFor food productionR&DProvide important reference basis for quality control.

Texture analyzer (micro tensile testing machine)

productfeature

R Small footprint,100The millimeter bend throat depth provides ample testing space to accommodate large specimens. Suitable for most sample testing;

R The universal adapter plate for various metric threads provides high flexibility for installing customized fixtures and various standard fixtures.

R 7.Inch screenGood interactivity、Beautiful and easy to use；Touch buttons are durable and easy to clean, in order tosoundfeedbackUser operation;

R Multiple experimentsoptionMeet the vast majority of industry applications;

R Imported force sensor, high precision, good repeatability, sensor beyond rangeSoft and hard limitProtection;

R Precision ball screw，precisePositioning technology, capable of achieving stepless speed regulation function, systemrunStable;

R High precision displacement sensors,Accurate positioning；

R Motion mechanism limit protection, overload protection, automaticreturnAnd intelligent configurations such as power-off memory,Rigorous security measures；

R Real time curve display shows the trend of force value changes during the experimental process, which can be used for single or group statistical analysis of experimental results;

R Micro printer, printing test statistics results on notes at any time;

R Specialized computer communication software for real-time display of experiments and analysis and processing of data Data storage;

R comply withGMPUser multi-level permissions, test data history can be queried, data cannot be changed, and can be audited and tracked

R The software comes with a method library and instructional videos, allowing for direct import of experimental parameters for easy operation.

experimentstandard

This instrument complies with multiple national and international standards:

GB 28304-2012Kederan gum gel strength measurement

GB 6783-2013National Food Safety Standard for Food Additives - Gelatin

AACC 16-50Method for testing noodle hardness(AACCAmerican Grain Chemical Association)The

AACC 66-50Determination of noodle solidity(AACCAmerican Grain Chemical Association)The

AACC(74-09)Bread hardness test(AACCAmerican Grain Chemical Association)The

NY/T1180-2006Chinese Ministry of Agriculture Meat Tenderness Testing Standards

SC/T 3702-2014Determination of strength of surimi gel Aquaculture industry standards

ASTM D1894-90Standard Test Method for Static and Dynamic Friction Coefficient of Plastic Film and Thin Plate

ISO11747-2012Squeezing resistance test of cooked riceThe

ASTM 1981b D882-80aThin film testingThe

FINATmethodNo 1,2,3,5,6,9,18,22Testing methods

AFERA 4013,4015,5001,5004The

PSTC 4B,8,31,101Testing methods

AOAC(American and European gel Association)The

BS(British National Standard)

Sensory analysis science is a highly practical discipline, a standard sensory analysis evaluation room, and the foundation of objectivity in sensory analysis practice. The construction of the sensory analysis evaluation room is based on the accumulation of long-term sensory analysis experience and research innovation, in accordance withISOA comprehensive solution that integrates and optimizes laboratory methods, laboratory design, and data statistics and processing in accordance with national standards. Guanteng Automation has always been committed to helping users easily achieve related tasksPhysical property analysisExperiment.

Test application

Widely used in various fields such as food, biological products, pharmaceuticals, cosmetics, and packaging materials:

Can conduct fish mince strength testingfixedEggshell strength measurementfixedMeat tenderness measurementfixedWater based testing of meat productsfixedDetermination of tensile strength of noodles、Freshness evaluation of fruits and vegetables、noodlesMeasurement of package softness, evaluation of dough fermentation degreeEssence burst bead testfixedFruit hardness testfixedDetermination of yield point of fruits and vegetables、Wheat hardness measurementfixedFeed hardness testingfixedTea stem neck tenderness measurementfixedHardness testing of sweet cornfixedDetermination of Biscuit CrispnessDetermination of extensibility of yogurt, determination of cohesiveness of homogenized dietPlant stem strength measurementfixedGel strength testfixedDetermination method of physical properties of hydrogel、Colloidal recovery determinationNeedle penetration testing, material uniformity testing, material fatigue testingSoil hardness measurementfixedStarch tensile testingfixedMeasurement of fracture strength of ingotsfixedMeasurement of barrier properties of tablet coatingfixedMeasurement of viscosity of tablet film coatingfixedFragility testing of granular pharmaceuticalsfixedHardness measurement of column agentfixedBiological adhesive testingfixedwait.

Detection Mode

Single cycle, multi cycle, total texture analysis, compression, tensile experiments, etc

It should be noted that when using a food mechanics testing machine for testing, appropriate testing methods and parameter settings should be selected based on the specific type of food and testing requirements to ensure the accuracy and reliability of the test results.

technical indicators

*Max test speed for 100kg = 10mm/s and 50kg = 20mm/s

Definition and Calculation of Texture Parameters：

hardness(Hardness) :The most direct indicator of taste, in texture profile analysis, directly affects chewiness(Chewiness)Adhesive properties(Chewiness)And cohesiveness(Cohesiveness)InTPAIn the figure, the maximum force value within the first downward pressure section.

brittleness(Fracturability) :For samples with crispy shells(outer skin)Most samples cannot measure this parameter, which is present in the sample. inTPAIn the figure, The smaller peak that appears before hardness.

stickiness(Adhesiveness) :After the sample undergoes pressure deformation, if there is viscosity on the surface of the sample, a negative force will be generated. In the food industry, it can be explained as a sticky mouthfeel. inTPAIn the figure, represents the area of the first negative peak（A3）Or the maximum value.

elasticity(Springiness) :The height at which food can recover between the end of the first bite and the beginning of the second bite. inTPAThe picture showsT2 / T1

masticatory(Chewiness) :Chewing is defined as adhesive properties×Elasticity. It can be explained as the energy required to chew solid food. Difficult to measure accurately, as chewing involves compression, shearing, puncturing, crushing, tearing, cutting, etc., and is also related to oral conditions(Saliva secretion, body temperature)This parameter is mainly used for describing the taste of solids and semi solids. inTPAIn the figure, gumminess×elasticity = A2 / A1×hardness×Elasticity.

gumminess(Gumminess) :Adhesive property is defined as hardnessxCohesion. One characteristic of semi-solid food is its low hardness and high cohesiveness. Therefore, this indicator should be used to describe the taste of semi-solid foods. inTPAIn the figure, gumminess= A2 / A1×Hardness.

Cohesiveness(Cohesiveness) :Cohesion is defined as the ratio of the positive force area of the first compression to that of the second compression. Tensile strength is a manifestation of cohesion, and if the cohesion is good, the display probe is also easier to keep clean. Usually, testing cohesion is a secondary parameter compared to brittleness, chewiness, and adhesiveness. inTPAIn the figure,stickAggregation= A2 / A1.

Responsiveness(Resilience) :Resilience is a pointer that measures how a sample recovers deformation, including both speed and force. Defined as the ratio of the area before the deformation target to the area after the deformation target during the first downward pressure. When measuring, attention should be paid to the recovery status of the sample. Generally, a slower testing speed is used to ensure that the sample has enough time to recover. It can also ensure the accuracy of this feature. inTPAIn the picture, responsiveness= A5 / A4