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Recommended probes for rice products
Shanghai Baosheng Industrial Development Co., Ltd. supplies TA.HTC type texture analyzer, which has high accuracy, precise displacement, and rich expe
Product details
Supply by Shanghai Baosheng Industrial Development Co., LtdTA. XTC The model texture analyzer has high accuracy, precise displacement, and rich experimental methods. The test parameters are input through software, which comes with control buttons. There is no need to touch the instrument with hands, and various instrument operations can be performed by simply clicking the mouse.When analyzing data, there is no need to write separate analysis programs. Users can directly select the desired parameters, and the software will automatically calculate the results.The Shanghai Baosheng texture analyzer comes with a probe that can be used for imported instruments. The following introduces the probes required for texture testing of rice products.
| name | model | Internal components and application instructions |
|
Pressure plate probe |
TA/100 |
Universal pressure plate probe: The following pressure methods can measure the overall hardness of the sample. By pressing, the hardness, elasticity, chewiness, viscosity and other characteristics of rice products such as rice and rice cakes can be measured. |
|
columnarprobe |
TA/ 36R
|
Can be used for TPATesting and single press mode, by pressing, the hardness, elasticity, chewiness, viscosity and other characteristics of rice products such as rice, rice cake, and rice cake can be measured. Measure the crispness of popcorn. |
|
Needle shapedprobe |
TA/2N
|
Needle type probe, which tests the texture profile inside the sample by puncturing deeply. This probe can be used to test the rupture strength of products such as rice cakes, popcorn, etc., in order to analyze the hardness, brittleness, chewiness, and other characteristics of cookies. |
|
sphericalprobe |
TA/0.5S |
Probes with diameters ranging from 0.25-1 inches. Used for measuring the hardness, elasticity, viscosity, chewiness, and other indicators of rice products such as rice cakes, rice cakes, and rice. |
|
Light cutting knife |
TA/LKB |
This probe measures the shear hardness and shearability of the sample through pressure The cutting strength and hardness of rice noodles, Rice noodles, etc. can be measured to reflect the influence of the components and additives inside the sample on the sample. The effects of oxidant, salt, emulsifier or enzyme on gluten strength were mainly tested in rice noodles and Rice noodles. AACC (16-50) standard, noodle hardness test. |
|
Tensile testingTest probe |
TA/SPR |
The tensile strength test bench can measure the breaking strength and tensile elasticity of rice noodles and Rice noodles. The two ends of rice noodles are embedded in the middle seam of the upper and lower rollers and rotated for 2-3 cycles to prevent noodles from sliding. The design of the roller ensures that the sample does not crack or cut during testing, and that the breaking point only occurs in the middle of the tensile test section. |
|
Jaw probe |
TA/VB |
This device can simulate the test of human teeth biting through food. The sample is placed in the lower jaw, and the chewing action is tested by the downward pressure action of the upper jaw tearing through the food; Suitable for cutting rice and can test the fiber content of raw and cooked foods. |
|
Brittle fracture support platform |
TA/CFS
|
Pressing down with a probe can be used to test the crispness of rice snacks |
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