Application Gel strength can be defined as a measure of the ability of a colloidal dispersion to develop and retain a gel form based on its resistance to shear. Bloom is the specific measure for the gel strength/firmness of the gelatin. The Bloom values are determined by measuring the force (in g) required to depress the surface of a 6.67% gelatin gel (after gelling 16-18 hours at 10°C) to a distance of 4 mm. So, the higher the value, the stronger the firmness of the gel. The Bloom in grams is measured by a specified probe to depress the surface of gel.

About Gel Strength gcm The gel strength test was originated from surimi industry. In the test, a punch probe of a specific diameter and length is used to compress the surface of a gel specimen at a constant deformation rate, until puncture occurs. Normally the speed used is 60mm/min and probe φ5mm. Gel strength is based on force×distance, thus having a unit of “gcm”.

Technical Features It's a PLC controlled unit (industrial level stable) and HMI touch screen operated. Precision ball lead screw mechanism ensures good and steady speed and displacement control. Its specially designed program can be used for different parameters concerning gel strength test. 

1.7 inch HMI touch screen

2.PLC control unit inside

3. Precision ball lead screw

4. Adjustable test speed

5. Multiple fixtures available for other texture analysis

6. Safety is our concern Travel limit protection; automatic returning; loadcell protection cover

7. Multiple test items of WEIGHT, PEAK, DISTANCE, are available

8. Dot matrix type microprinter equippe

Test Items 

WEIGHT: To measure distance at a certain load 

PEAK: To measure gel strength 

DISTANCE: To measure load at a certain distance

Main Parameters 

 Test Range: 0-50N (or as required) 

 Stroke: 110mm (without probe) 

 Test Speed: 1~100mm/min 

 Displacement Accuracy: 0.01mm 

 Accuracy: 0.5% F.S. 

 Control: PLC and human machine interface 

 Output: Screen, Microprinter, RS232(optional) 

 Power: 110~220V