Model: TA.XTC-18

Brief description: 

Research type TA.XTC-18 texture instrument adopts sophisticated force induction element, high-performance motor and wear-resistant rotating shaft, which continues the excellent software control and automatic data analysis performance of TA.XTC model texture instrument, intelligent operation, and price concessions.

Product Details

Texture analyzer TA.XTC-18

TA.XTC-18 texture instrument launched by Shanghai Baosheng Industrial

Development Co., Ltd. is a professional for food physical property analysis of high performance research models.TA is the existing series of texture instrument force accuracy and displacement accuracy is very fine quasi one.

The instrument uses a sophisticated force sensor, high-performance motor and wear-resistant spindle, continues the TA.XTC model texture instrument excellent software control and automatic data analysis performance, intelligent operation, and price concessions, this texture instrument is especially suitable for food physical properties research and teaching, new product development, formula research, process conditions exploration, etc.

Structural characteristics

1. Texture meter built-in computing software, test results directly display, can be transmitted to the computer through the USB interface built-in WIFI.

2. It is especially suitable for the basic research of food physics.

3. Quality control of factory workshop, new product development, formulation research, process condition exploration, raw material quality control and online quality management of enterprise R&D department.

4. Easy to operate, stable and failure-free performance, easy to move.

Specification parameters

Technical parameters of texture analyzer TA.XTC-18

(1) Force sensing element: 20kg;(0.5kg, 1kg, 5kg, 10 kg, 20 kg, 30 kg, 50kg, 100Kg is optional).

(2) Accuracy of the force sensor: = 0.0001g (the accuracy is synchronized to the software display at the same time); error Less than 0.001%.

(3) Lifting arm range: 0-400mm

(4) Test speed: 0.01-45mm/s

2 TA.XTC-18 texture instrument (physical property tester) reference standard method

(1) AACC 74-09 Bread Hardness Test (AACC American Council of Grain Chemistry) :

Determination of bread firmness using the AACC (74-09) Standard method

(2) AACC 16-50 Determination of Noodle Firmness Using the AACC (American Grain

Chemistry Association) :

Determination of pasta firmness using the AACC (16-50) Standard method

(3) AIB Standard Procedure - Bagel firmness

AIB Standard Procedure - Cake firmness

AIB Standard Procedure - Cinnamon Roll firmness

AIB Standard Procedure - Cookie hardness

AIB Standard Procedure - Corn Tortilla Chip

AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility

AIB Standard Procedure - Hamburger Bun firmness

AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB)

modified version of the AACC method The 74-09)

AIB Standard Procedure - White Pan Bread firmness

(4) ASTM 1981b D882-80a Film Test (American Society for Testing Materials)

(5) AOAC (American and European Gel Association)

(6) BS (British National Standard)

(7) NY/T 1180-2006, Ministry of Agriculture, China (Determination of Meat Tenderness)

(8) National Standard GB6783-2013

(9) "Food additive gelatin" has the determination method of gel strength