質(zhì)構(gòu)儀探頭-化工醫(yī)藥探頭 TA/BSR

There are few things as wonderful as a slice of fresh bread. The freshness of bread is a major factor in consumer satisfaction and squeezing or smelling of bread loaves is one method you commonly see while shopping.

It is universally acknowledged that consumers test bread by squeezing the loaf when choosing which loaf to purchase. The most common exercise being that of squeezing between the thumb and opposing fingers in a 'palmer grasp'.

Rounded 'fingers' positioned at an angle representing the typical squeezing action are attached to the arm of the texture analyser and a compression test is performed on the packaged or unpackaged loaf. The force to compress the loaf is measured and a post-test calculation provides an assessment of loaf springiness. This is used as an indication of freshness - the lower the force and higher the value of springiness the fresher the loaf. The texture analyser is currently able to perform the AACC standard method for bread firmness which measures the force required to compress two bread slices to 25% of their height. The Bread V Squeeze Rig offers simplicity, speed and ruggedness by the fact that the loaf requires no sample preparation and this non-destructive freshness assessment can be determined within the packaging as is most commonly performed in store.

質(zhì)構(gòu)儀可避免人類(lèi)感官品評(píng)的局限性，獲得準(zhǔn)確、穩(wěn)定、重復(fù)性好的物性參數(shù)。如：硬度、堅(jiān)實(shí)度、彈性、韌性、酥脆性、咀嚼度、膠著性、粘著性等。當(dāng)樣品受靜態(tài)或動(dòng)態(tài)力時(shí)，會(huì)伴隨著壓力或形變力的變化。質(zhì)構(gòu)儀可以測(cè)定力、距離、時(shí)間，根據(jù)三個(gè)變量之間的關(guān)系，分析數(shù)據(jù)得出物性指標(biāo)。  
質(zhì)構(gòu)儀特點(diǎn)
1.質(zhì)構(gòu)儀內(nèi)置運(yùn)算軟件，測(cè)試結(jié)果直接顯示,可通過(guò)USB接口內(nèi)置WIFI傳
輸至電腦上。
2.特別適用于食品物性學(xué)的基礎(chǔ)研究。
3.企業(yè)工廠車(chē)間品質(zhì)管控，企業(yè)研發(fā)部門(mén)新產(chǎn)品開(kāi)發(fā)、配方研究、工藝條件探索、原材料質(zhì)量控制及在線品質(zhì)管理等。
4.操作方便、性能成熟穩(wěn)定*、搬動(dòng)方便。