1TA.XTC-18Texture analyzer

Launched by Shanghai Baosheng Industrial Development Co., LtdTA. XTC-18The texture analyzer is a research grade machine specialized in analyzing the physical properties of food. It is existingForce accuracy and displacement accuracy in TA series texture analyzerveryessenceofAccurate one.

The instrument adoptsexquisiteThe force sensing element, high-performance motor, and wear-resistant shaft continue to be usedTA.The XTC model texture analyzer has excellent software control and automatic data analysis performance, intelligent operation, and favorable price. This texture analyzer is particularly suitable for research and teaching in food properties, new product development in enterprise factories, formula research, process condition exploration, etc.

IITA.XTC-18Texture analyzerfeature

1.The texture analyzer has built-in calculation software, and the test results are directly displayedIt can be transmitted through the built-in WIFI via USB interfaceInput to the computer.

2. Especially suitable for basic research in food properties.

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

4. Easy to operate, mature and stable performance without faults, and easy to move.

IIITA.XTC-18Texture analyzertechnical indicators

3.1 TA.XTC-18Texture analyzerTechnical Specifications

(1)力量感应元： 20kg； (0.5kg、1kg、5kg、10 kg、20 kg、30 kg、50kg、100kg optional).

（2）Precision of force sensing element:=0.0001 g (accuracy synchronized to software display simultaneously); errorless than0.001%.

（3）Full range of lifting arm:0-400mm；.

(4) Data collection rate: adjustable to 20, 50, 100, 200, 400, 500 sets/second. 4 channels per groupRead simultaneously.

3.2 TA. XTC-18Texture analyzerStandard method for reference (physical property tester)

（1）AACC 74-09Bread hardness test（AACCAmerican Grain Chemical Association）:

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

（2）AACC 16-50Method for testing noodle hardness（AACCAmerican Grain Chemical 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 74-09)

AIB Standard Procedure - White Pan Bread firmness

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

（5) AOAC (American and European gel Association)

（6) BS (British National Standard)

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

（8) National standardGB6783-2013

（9）The determination method of gel strength in Food Additives Gelatin

TA.XTC-18Texture analyzerfeature

1.The texture analyzer has built-in calculation software, and the test results are directly displayedIt can be transmitted through the built-in WIFI via USB interface

Input to the computer.

2. Especially suitable for basic research in food properties.

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

4. Easy to operate, mature and stable performance without faults, and easy to move.

TA.XTC-18Texture analyzertechnical indicators

3.1 TA.XTC-18Texture analyzerTechnical Specifications

(1)力量感应元： 20kg； (0.5kg、1kg、5kg、10 kg、20 kg、30 kg、50kg、100kg optional).

（2）Precision of force sensing element:=0.0001 g (accuracy synchronized to software display simultaneously); errorless than0.001%.

（3）Full range of lifting arm:0-400mm；.

(4) Data collection rate: adjustable to 20, 50, 100, 200, 400, 500 sets/second. 4 channels per groupRead simultaneously.

3.2 TA. XTC-18Texture analyzerStandard method for reference (physical property tester)

（1）AACC 74-09Bread hardness test（AACCAmerican Grain Chemical Association）:

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

（2）AACC 16-50Method for testing noodle hardness（AACCAmerican Grain Chemical 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 74-09)

AIB Standard Procedure - White Pan Bread firmness

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

（5) AOAC (American and European gel Association)

（6) BS (British National Standard)

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

（8) National standardGB6783-2013

（9）The determination method of gel strength in Food Additives Gelatin