식품 섬유소 물성 측정기 Texture Analyzer - 미국 FTC Food Technology Corporation 사 제품

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The principle of a texture measurement system is to deform the sample in a controlled manner and measure its response. Imagine turning a laboratory balance upside down and pressing the balance pan down into the sample. The force response of the sample would be shown on the digital display moving up or down depending on how far you pushed the balance into the sample – This is exactly how the texture analyzer works.

Forces created during this movement are manipulated to recreate conditions that foods are exposed to when we eat them or process them. This means that we are able to directly measure and predict how a food will perform or feel.

Different test applications call for different levels of technology, load capacity, robustness, accuracy and budget. The requirements of the test application directly affect the choice of instrument. For example, high-powered software driven system would be no use for rudimentary field-testing. For this reason FTC provide food technologists with 4 different levels of instrumentation to fit every test environment


Computer controlled texture analyzers

Software is used to control and operate these systems providing maximized test design, data collection and processing capabilities. 


Console controlled analyzers

Stand-alone systems are designed to work with without software control or data collection capabilities, but still provide technologists with excellent accuracy and precision in terms of speed, test design and load recording. 


Tenderometers

FTC’s tenderometer system is a rugged hardwearing and high capacity shear press primarily designed for the testing of fruits, vegetables, grains and pulses. It is the industry standard measure of maturity for the worlds pea industry within an impressive 40 years of sales. 


Field testing tenderometers

The FTC field tenderometer has been designed specifically for the farmer. Simple to use and battery powered, it is a single point measurement used at harvest to grade optimum maturity in peas. 


Probes and Fixtures

Forces created within the sample and its subsequent response, are manipulated through the use of probes and fixtures. These are the key to all texture tests as they provide food technologists with the opportunity to measure food texture properties in their real-life form.