Introduction:
JMZG-20H is suitable for various occasions in the laboratory and production field. It is equipped with texture professional version system software, which provides rich parameter settings, more precise measurement control, faster data collection, and more professional data analysis.
JMZG-20H can be used in gelatin, carrageenan, curdlan gum, frozen surimi gel, agar gel composite hydrogel, pharmaceuticals, dairy products, meat products, cosmetics, grain and oil foods, jelly, candy, fruits and vegetables, jam, Physical property analysis of samples; can accurately quantify the freezing strength, hardness, brittleness, tenderness, viscosity, elasticity, toughness, cohesion, chewiness, tensile strength, bursting strength, shear strength, compressive strength of samples , Penetration strength, creep characteristics, relaxation characteristics and other physical indicators.
Test Standard:
"Chinese Pharmacopoeia" 2020 edition.
Comply with current Chinese GMP regulations. the
National Standard "Food Additive Gelatin" GB6783-2013.
National standard "Medicinal Gelatin Hard Capsule" GB13731.
National Standard "Food Additive Gelatin Curdlan" GB28304-2012
National Standard "Frozen Surimi" GB/T36187-2018
Light Industry Standard "Edible Gelatin" QB/T4087-2010
Agricultural Industry Standard "Meat Tenderness Determination - Shear Force Determination Method" NY/T1180-2006
AACC 74-09 Bread Hardness Test (American Association of Cereal Chemistry)
AOAC (American and European Gel Association)
Specification:
1. Load force range: 0~20Kg (0~200N) (optional: 0.5, 1, 2, 5, 10, 25, 50 and other specifications)
2. Force resolution accuracy: 0.001g
3. Measuring arm range: 310mm (optional upgrade to 410mm or 510mm)
4. Displacement accuracy: 0.0001mm
5. Test speed: 0.01~50mm/s
Remarks: Different tests need to be equipped with corresponding fixtures.
Contact us to customize your own texture analyzers: +86-13335123802
