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DP-CA-10HS Texture Tester

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  1. Using the touch keyboard as an auxiliary key is both handy and more convenient for testing.
  2. The force sensing element can be replaced quickly and safely. Through the conversion of the force sensing element, the detection range can be changed, and the sensing resolution can be changed to adapt to different sample analyses.
  3. Provides video and picture capture functions, which can record the entire test of important samples, display it in the software window synchronously with other test data and strain curves of the test, and save it synchronously in a traceable database.
  4. The data collection rate of 3000 sets per second can capture the precise moment when the sample changes, rejecting missed or misjudgments.

DP-CA-10HS Texture Tester is used in gelatin, carrageenan, codran gum, frozen surimi gel, agar compound hydrogel, pharmaceuticals, cosmetics, dairy products, meat products, aquatic products, grain and oil foods, rice products, flour products, Physical property analysis of samples such as traditional Chinese medicine, tobacco, fruits and vegetables, baked goods, jelly, candy, jam, etc.; can accurately quantify the gel strength, hardness, crispness, tenderness, viscosity, elasticity, toughness, and cohesiveness of the sample, chewability, tensile strength, bursting strength, shear strength, compressive strength, penetration strength, creep characteristics, relaxation characteristics and many other physical property indicators.

Single compression, cycle test, compression retention test, relaxation characteristic test, creep characteristic test, full texture test, tensile test, compression test, bending test, shear test, puncture test, meat tenderness test, freezing strength test, Carrageenan-surimi gel-codran gum-agar strength-hydrophilic gel test, flour product test, rice product test, aquatic product test, adhesion test, compression modulus, elastic modulus test, etc. The software also supports quick customization of adding test modes.

◆"Chinese Pharmacopoeia" 2020 edition.

◆Comply with current Chinese GMP regulations.

◆National standard "Food Additive Gelatin" GB6783-2013.

◆National standard "Medicinal Gelatin Hard Capsules" GB13731.

◆National Standard "Food Additive Gelatin and Cordran Gum" GB28304-2012

◆National Standard "Frozen Surimi" GB/T36187-2018

◆Light industry standard "Edible Gelatin" QB/T4087-2010

◆Agricultural industry standard "Meat Tenderness Determination Shear Force Determination Method" NY/T1180-2006

◆AACC 74-09 Bread Hardness Test (American Association of Cereal Chemists)

◆AOAC (American and European Gels Association)

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