NY/T2793-2015 Pressure Method Muscle Dehydration Rate Tester Measurement range 0~1000N

Place of Origin CHINA
Brand Name Shandong Shengtai Instrument
Certification NY/T821-2004,NY/T2793-2015
Model Number ST120R
Minimum Order Quantity 1
Packaging Details wooden case
Delivery Time 7-15 work days
Payment Terms T/T
Supply Ability 10000 sets/year

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Product Details
Measurement Range (0~1000)N Resolution 0.1N
Accuracy Of Indication ± 1%, Parallelism Of Upper And Lower Pressure Plates <0.05mm
Pressurization Time (1~3600)s Deformation Amount (1~70)mm
Dimensions Approximately 290 × 303 × 392mm Mass Approximately 30kg
Power Supply AC220V,50H Standard Circular Sampler (Φ2.523cm)
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Pressure Method Muscle Dehydration Rate Tester

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Muscle Dehydration Rate Testing machine

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Muscle Dehydration Rate Tester

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Product Description

ST120R Meat Loss Water tester

ST120R Meat loss water tester is a new type of high-precision intelligent testing instrument that is carefully and reasonably designed using modern mechanical design concepts and microcomputer processing technology. It adopts advanced components, supporting parts, and single-chip microcomputers for reasonable construction and multifunctional design, equipped with LCD Chinese display, and has various functions including parameter testing, conversion, adjustment, display, memory, printing, etc. included in the standard.

The water loss tester for meat products is a specialized instrument for testing the water compression performance of meat products. It has various functions such as parameter testing, conversion, adjustment, and display. loss water is an important characteristic of meat quality, which directly affects the yield of meat processing and also affects the tenderness of muscles. The water holding capacity of muscles depends on the pH of the muscles after slaughter. In China, the pressurized weight method is commonly used to measure muscle water loss rate and estimate the water holding capacity of muscles, meaning that the higher the water loss rate, the lower the water holding capacity. Loss of water (%)=(pre pressure meat sample weight - post pressure meat sample weight) ÷ pre pressure meat sample weight × 100%. The computerized meat pressure tester is an ideal testing equipment for food packaging manufacturers, commercial inspection, universities, scientific research and other departments.

Execution standards: NY/T821-2004,NY/T2793-2015

NY/T2793-2015 Pressure Method Muscle Dehydration Rate Tester Measurement range 0~1000N 0

Main technical parameters:

Measurement range: (0~1000)N

Resolution: 0.1N

Accuracy of indication: ± 1%,

Test speed: (1-100) mm/min

Return speed: (1~100) mm/min

Parallelism of upper and lower pressure plates:<0.05mm

Pressurization time: (1~3600)s

Deformation amount: (1~70)mm

Maximum distance between upper and lower pressure plates: 70mm

Diameter of upper and lower pressure plates: 128 mm

Dimensions: Approximately 290 × 303 × 392mm

Mass: Approximately 30kg

Power supply: AC220V,50H

Standard circular sampler: (Φ2.523cm)

Measurement range (0~1000)N
Resolution 0.1N
Accuracy of indication ± 1%
Test speed (1-100) mm/min
Return speed (1~100) mm/min
Parallelism of upper and lower pressure plates <0.05mm
Pressurization time (1~3600)s
Deformation amount (1~70)mm
Maximum distance between upper and lower pressure plates 70mm
Diameter of upper and lower pressure plates 128 mm
Dimensions Approximately 290 × 303 × 392mm
Mass Approximately 30kg
Power supply AC220V,50H
Standard circular sampler: (Φ2.523cm)
 

NY/T2793-2015 Pressure Method Muscle Dehydration Rate Tester Measurement range 0~1000N 1