High Force Resolution Texture Analyzer Physical Property Analyzer ASTM E4

ST-Z16 texture Analyzer (physical property Analyzer)

ST-Z16 texture analyzer (physical property analyzer), as a sensory physical property analysis instrument, can be used to detect the physical properties of samples in the fields of food, biology, pharmacy and chemical industry, including hardness, elasticity, crispness, chewiness, firmness, ductility, resilience, gel strength and other texture meters (physical property analyzer). ST-Z16 texture instrument is a mechatronic product, adopting modern mechanical design concept and ergonomic design criteria, and using advanced dual-CPU microcomputer processing technology for careful and reasonable design.

ST-Z16 physical property analyzer (texture analyzer) mainly includes texture analyzer host, special software, spare probe and accessories. Its basic structure is generally composed of a mechanical device capable of producing deformation on the sample, a container for holding the sample and a recording system for recording the force, time and deformation rate. The test revolves around distance, time and force to test and analyze the results. The physical property analyzer mainly reflects the texture characteristics related to mechanical properties, and its results have high sensitivity and objectivity. The results can be accurately quantified through the equipped special software to objectively and comprehensively evaluate the objects with quantitative indicators.

Product introduction:

• Used for physical property testing of meat products, cereals, candies, fruits and vegetables, gel and other foods

• Test indicators: tenderness, hardness, brittleness, viscosity, elasticity, cohesion, chewability, tensile strength, compressive strength, penetration strength and other physical indicators

• The test process is controlled by an online computer. The test program has been built in and can be called at any time

• It can complete the basic physical property test and analysis of most food samples, such as baked food, dairy products, meat products, fruits and vegetables, grain and oil, gel, leisure processed food, etc

• Achievable test methods include penetration, extrusion, crushing, extrusion, stretching, breaking, etc

• The transmission mechanism adopts ball screw, and the transmission is stable; Imported servo motor is adopted, with low noise and control

• 24-bit high-precision AD converter (resolution up to 1/10000000) and high-precision force sensing element are adopted to ensure the rapidity and accuracy of force data acquisition of the instrument.

• Real-time display of force-time, force-deformation, force-displacement, etc. during the test

• It can be operated on a computer, and the texture analyzer can be controlled by a special software computer, and the experimental data can be directly displayed on the computer interface for automatic storage and printing.

• The force sensing element conforms to ISO 7500 Part1 or ASTM E4 standards

Texture meter size: 430 * 480 * 680mm Weight: 28kg

Product parameters

Squeeze mode:

(1) Hardness: the maximum positive force on the curve, that is, the maximum force received during pressing

(2) Consistency: positive peak area formed by positive force and time

(3) Cohesion: negative maximum force, used to simulate the internal adhesion of the sample

(4) Viscosity: negative peak area formed by negative force and time

Hardness: the force value at the second peak of the first compression cycle in the TPA curve indicates the force value required to deform the food. It is the strength of the food to resist deformation when the food crosses its yield point and the outside continues to exert a certain degree of pressure.

Elasticity: refers to the TPA curve's time ratio of two depressions (T2/T1), which indicates the ability of the food to deform under the action of external forces and recover to its original state after removing the external forces.

Adhesion (stickiness): It refers to the energy (A3 area) required to pull the probe out of the sample after pressing once, indicating the energy required to peel off the food surface and other objects, tongue, teeth and mouth when they are attached

Coagulation (cohesion): refers to the area ratio (A2/A1) of two compression cycles in TPA experiment, which indicates the size of the internal binding force required to form the food form, and reflects the nature of chewing food particles to resist damage and adhere tightly to keep the food intact.

Adhesion (stickiness): It is the product of hardness and cohesiveness A2/A1 * hardness, indicating the energy required to chew semi-solid food into swallowable state, which is related to hardness and cohesiveness, and is used to describe the characteristics of semi-solid food.

Chewability: It is the product of hardness, cohesion and elasticity, indicating that the energy required to chew solid food into a swallowable state, that is, the bite force in oral language, reflects the continuous resistance of food to chewing,

Resilience: It is the ratio of the rebound curve in the first compression cycle of the TPA curve to the surrounding area of the transverse axis, reflecting the energy stored by the food in elastic deformation, and is the ability of the food to recover quickly after compression.

List of physical property analyzer (texture analyzer with TPA mode)