| Customization: | Available |
|---|---|
| After-sales Service: | Online |
| Warranty: | 1 Year |
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Gelatin Food Texture Analyzer Tissue Analyzer
Product advantages
1.1 The LR-T005 texture analyzer is equipped with an 8-inch high-definition touch screen. It can be operated independently of the computer by directly controlling the texture analyzer using the touch screen.
1.2 The standalone version of the LS-T005 texture analyzer enables users to quickly edit experimental methods, rapidly read test data, display measurement curves in real time, and store or print test results.
1.3 LR-T005 can be connected to a computer and load the Tsingxing Texture Professional Edition control and analysis software, allowing users to share the control resources of Tsingxing's high-end models.
1.4 LR-T005 is applied to the physical property analysis of samples such as gelatin, carrageenan, konjac gum, frozen fishmeal gel, agar composite hydrogel, collagen gel strength, pharmaceuticals, dairy products, meat products, cosmetics, grain and oil foods, fruits and vegetables, baked foods like bread and cookies, candies, jam, etc. It can precisely quantify the physical property indicators such as freezing strength, hardness, brittleness, tenderness, elasticity, toughness, adhesiveness, cohesion, crispiness, chewiness, recovery, rupture strength, shear strength, compressive strength, penetration strength, creep characteristics, and relaxation characteristics of the samples.
System configuration
2.1 LR-T005 Texture Analyzer 1 unit
2.2 Select LR-T005 texture analyzer and "Chuangxing Texture Professional Edition Computer-Controlled Analysis Software" - 1 set
2.3 Standardly equipped with universal probe 1 set
2.4 Adjustable disc base (or multi-purpose fixture platform) 1 set
Applicable standards:
National Standard "Food Additive Gelatin" GB6783-2013.
National Standard "Pharmaceutical Gelatin Hard Capsules" GB13731.
* National Standard "Food Additive Gelatin - Kedan Gelatin" GB28304-2012
* National Standard "Frozen Fish Mousse" GB/T 36187-2018
* Light Industry Standard "Edible Gelatin" QB/T 4087 - 2010
* Agricultural Industry Standard "Determination of Meat Juiciness - Shearing Force Measurement Method" NY/T1180-2006
* AACC 74-09 Bread Hardness Test (American Association of Cereal Chemists)
* AOAC (American and European Gel Association)*AOAC (American and European Gel Association)
Gelatin Food Texture Analyzer Tissue Analyzer
| Category | Parameter | Specification |
| Hardware | Display | 8" HD touchscreen, bilingual OS (CN/EN) |
| Mechanical System | Precision motion module + closed-loop servo (0.001mm accuracy) | |
| Safety Systems | Emergency stop, limit control, overload protection, data encryption | |
| Performance | Load Capacity | 0-5000g (optional: 500/1000/2000g) |
| Force Resolution | 0.001g (real-time) | |
| Displacement Range/Resolution | 0-120mm / 0.001mm (real-time) | |
| Speed Range/Resolution | 0.01-10mm/s / 0.01mm/s | |
| Software | Data Visualization | Real-time F-t curves with auto-scaling (12+ material properties) |
| Access Control | Tiered multi-user permissions (login/password) | |
| Data Integrity | Automatic audit trail with full traceability | |
| Reporting | Excel/Word/PDF reports with direct A4 print | |
| Analysis Tools | • 5-test comparison • Full experiment replay |
|
| Calibration | Verification | Built-in interfaces for force/displacement (auto PDF reports) |
| Auto-Calibration | One-key correction for out-of-tolerance items | |
| Test Modes | Gel Analysis | |
| • Bloom Gelation | Peak/end strength, deformation, toughness | |
| • Carrageenan | Rupture force/distance, gel strength (g/cm²) | |
| • Curdlan | Positive/negative peak force, viscosity | |
| • Surimi | Break force, gel strength (g·cm), duration | |
| • Agar (ISO) | 1cm² cylinder (Ø11.3mm×25mm) | |
| Material Analysis | ||
| • Normal Compression | Hardness, brittleness, resilience | |
| • Hold Time | Creep recovery, peak/end load, countdown | |
| • Cycle Count | Max/min/avg values, real-time statistics | |
| • TPA | 9 parameters including hardness, chewiness, cohesiveness | |
| Mechanical Tests | Bending, Shearing, Puncture, Tensile, Relaxation, Creep | |
| Custom Mode | Programmable testing protocols |
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