Introduction:
The instrument can be used to test the gelatin of gel, jelly, protein, gelatin, carrageenan, agar, agar, superabsorbent resin, polymer hydrogel, butter, cream, fish ball, dairy product, Gel strength. According to the international standard method (ISO 9665 Adhesives-Animal glues-Method of sampling and testing) Determination of colloidal strength, the national standard GB 28304-2012 Determination of gelling gel strength and national standard GB6783-2013 gelatin freezing strength determination.
This instrument is easy to operate, without complex training, a key operation, maps and results automatically displayed in real time. Technical Parameters:
1 force sensing element: 0-10kg, the use of imported high-quality force sensing element, you can use third-party standard weight measurement verification and calibration, you can use third-party standard weight measurement verification and calibration, 0.5kg, 1kg, 5kg, 20kg, 30kg load sensing components optional.
2 Speed: 0.50 mm / s or 1.00 mm / s
3 test distance: 0.01-260mm, accuracy: 0.01mm
4 special software: Chinese and English at any time toggling, the test process, the software with real-time display box, the test process data can be displayed in real time, the user can directly observe changes in the detection of the map
5 test results: The measured gel under the force of instantaneous crushing suffered the most force to calculate the gel gel strength. Test results automatically display the results can be saved as excel and other office documents.
6 instrument protection functions: emergency stop function, upper and lower limit control.
Introduction:
The instrument can be used to test the gelatin of gel, jelly, protein, gelatin, carrageenan, agar, agar, superabsorbent resin, polymer hydrogel, butter, cream, fish ball, dairy product, Gel strength. According to the international standard method (ISO 9665 Adhesives-Animal glues-Method of sampling and testing) Determination of colloidal strength, the national standard GB 28304-2012 Determination of gelling gel strength and national standard GB6783-2013 gelatin freezing strength determination.
This instrument is easy to operate, without complex training, a key operation, maps and results automatically displayed in real time.
