The gel strength tester(Freezingforcemeter)-產(chǎn)品簡(jiǎn)介

The gel strength tester is applicable to the gel test of gel, pectin, silica gel, gellan gum, carrageenan, agar, arabic gum, xanthan gum, konjac gum and guar gum. Freeze strength tester, also known as freeze strength tester, gelatin freeze strength tester, tissue analyzer, freeze strength tester, freeze strength tester, texture analyzer.

Meets standards:

1. European Pharmacopoeia EP 8.0.

Cylindrical probe: 12.7 ± 0.1 mm; Sample: Gelatin solution with a concentration of 6.67% at 10 ℃; Sample bottle specification: 59 ± 1 mm (inner diameter) * 85mm (height); Speed during testing: 0.5 mm/s; Penetration depth: 4 mm

National standard GB678 for food additives gelatin.

◆ National standard "Medicinal Gelatin Hard Capsules" GB13731

Industry standard "Medicinal Gelatin" QB2354

Industry standard "Industrial Gelatin" QB/T1995

Industry standard "Bone Glue" QB/T1997

◆ Industry standard "Photographic Gelatin" QB199

Characteristics of the coagulation strength tester:

1. Using chip control, high-precision force sensors with high precision.

2. Using high-performance motors and ball screw drive to ensure the transmission of the instrument.

3. Large touch screen Chinese display, user-friendly human-machine interface operation. Fully automated testing. Easy to operate, with testing data statistics and processing function, and output from a micro printer.

4. The probe and accessories can be replaced.

Technical parameters of the coagulation strength tester:

Measurement range: (0-200) N or (0-20) kgf

Unit: Bloom g

Resolution: 0.01N

Accuracy of indication:<± 1%,

Displacement accuracy: 0.01mm;

Speed: 1~500 mm/min adjustable

Stainless steel cylindrical probe: 12.7 ± 0.1 mm; 0.5cm (optional probe size)

Sample bottle specification: 59 ± 1 mm (inner diameter) * 85 mm (height);

Voltage: 220V 50Hz

Test items: gel strength, freezing strength, one machine for multiple purposes.