Application
La force du gel peut être définie comme une mesure de la capacité d'une dispersion colloïdale à développer et à conserver une forme de gel sur la base de sa résistance au cisaillement.
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.
Éléments de test
WEIGHT: To measure distance at a certain load
PEAK: To measure gel strength
DISTANCE: To measure load at a certain distance
Caractéristiques techniques
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.
- 7 inch HMI touch screen
- PLC control unit inside
- Vis à billes de précision
- Vitesse de test réglable
- Multiple fixtures available for other texture analysis
- Safety is our concern Travel limit protection; automatic returning; loadcell protection cover
- Multiple test items of WEIGHT, PEAK, DISTANCE, are available.
- Dot matrix type microprinter equipped
Paramètres principaux
Test Range 0-50N (or as required)
Stroke 1 10mm (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
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