PT-T texture analyzer Introduction
PT-T texture analyzer is a powerful analytical tool for researching food properties in universities, research institutes, food companies, laboratories of quality inspection institutions, etc. It can be applied to meat products, grain and oil foods, pasta, cereals, candy, fruits and vegetables, and coagulation. Physical properties analysis of foods such as gums and jams. Features
The third-party standard weight directly performs the self-test of accuracy to ensure the accuracy of the instrument, and the test value satisfies the national measurement standard recognition system to ensure the accuracy of the test data.
Users can perform targeted calibrations within the corresponding test range to ensure that the instrument is accurate for different force ranges.
The moving speed is in the wide range of 0.01-40mm/s to meet various simulation tests.
Temperature, humidity, force, time, distance, stress, strain, etc. can be displayed in coordinates.
Available in Chinese, English and other national languages
Hundreds of test methods are directly downloaded and used Technical parameters
Power: AC 220V 50HZ
Movement speed range: 0.01-40mm/s
Test distance range and accuracy: 0.001-370mm, accuracy 0.001mm
Power calibration notarization: Software automatically completes the use of third-party weight calibration and self-test
Test parameters: temperature, humidity, strength, time, distance, stress, strain, etc.
Test Type: Standard Test Method, SIN Variable Speed Test, Attenuation, Relaxation Test, Rheology Test, Powder Rheology, Dough Blowing, Dough Stretching, etc.
Power range and accuracy: ±0.5Kg ±5Kg ±30Kg ±50Kg, accuracy 0.1g
Operating temperature: 0-40 ° C
Weight: 15Kg
Dimensions: 540mm × 280mm × 650mm (L × W × H）
Introduction
PT-T texture analyzer is a powerful analytical tool for researching food properties in universities, research institutes, food companies, laboratories of quality inspection institutions, etc. It can be applied to meat products, grain and oil foods, pasta, cereals, candy, fruits and vegetables, and coagulation. Physical properties analysis of foods such as gums and jams.
