The universal probe of Shanghai Baosheng texture analyzer can be used to test the texture characteristics and physical properties of various samples such as fruits, vegetables, flour products, rice products, meat, cakes, chemical materials, pharmaceutical materials, etc.

The accuracy of measuring instruments should be tested and calibrated using standard weights recognized by national legal measurement units. The error range between the measured value of the measuring instrument and the accurate value of the testing standard weight should be within ± 0.1%, and the measuring instrument has calibration capability

Selection of force sensing element: Instrument range ≥ 49.0N, force sensing value ≤ 0.0098N, instrument accuracy ≤ 0.02%

Cylindrical probe: 36.0mm ± 0.2mm, starch gelatinization cup 50.0mm ± 0.2mm

Test speed: 0.50mm/s

Record all measurement data, take the average viscosity measurement value of each starch sample, subtract the viscosity stress value during no-load operation, and calculate the starch viscosity value

Formula for calculating starch viscosity:

In the formula: X-starch viscosity value, unit: Newton (N)

X₁，X₂…. X_n-The viscosity value of the effective repeated starch sample, measured in Newtons (N)

X₀-Viscosity during no-load operation, in Newtons (N)

Number of effective amyloid samples

Place the starch paste sample in a gelatinization cup, and place the gelatinization cup in a 25 ℃ constant temperature water bath. Start the instrument probe to press down on the sample, causing deformation and leaving the sample. Measure the viscosity stress value (peak value) of the probe during the force process from the beginning of contact to complete separation from the sample, which is the measured value of starch viscosity at that temperature.