国产成人精品一区二三区,隔壁人妻被水电工征服,国产精品免费大片,午夜精品久久久久久久

Texture Analyzer TA.XTC-16
Release time:2018/03/15 browse:

Product Introduction

 

TA.XTC model texture analyzer is a high-performance research model which is developed by Shanghai Bosin Industrial Development Co., Ltd. It is a quasi one of the existing TA series texture instruments with very precise force accuracy and displacement accuracy.

The instrument adopts excellent force inductor, high-performance motor and wear-resistant rotating shaft, and has the excellent software control and automatic data analysis performance, with intelligent operation and favorable price. This texture analyzer is especially suitable for the research and teaching of food physical properties, the development of new products in enterprises and factories, formula research, process conditions exploration, etc.

 

 

Application Studies
Test type
:Basic Single Test, Texture Profile Analysis(TPA), Hold until time、Cycle testConstant Pressure Test retest, et al.
Data analysis: firmness, softness, adhesiveness, stickiness, springiness, cohesiveness, resilience, extensibility, relaxation, swelling, brittleness, shear strength, and crispiness, et al.
Real-time results: the screen displays real-time curve with scales, which can be zoomed in and out to view the curve, and users can intuitively see the changes of detection data.
Convenient and fast data export via USB 
Load cell with mechanical limit protection device

 

 

Standard method for reference of TA.XTC-18 texture analyzer

(1) AACC 74-09 bread hardness test (AACC American grain Chemical Association):

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

(2) AACC 16-50 noodle hardness test method (AACC American grain Chemical Association):

Determination of pasta firmness using the AACC (16-50) Standard method

3AIB 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 film test (ASTM)

(5) AOAC (European and American gelatin Association)

(6) BS (British national standard)

(7) Ministry of agriculture of China NY / T 1180-2006 (meat tenderness measurement)

(8) National standard gb6783-2013

 

(9) determination of gel strength in food additive gelatin.

 

 

 

Cooperative client


JIMEI UNIVERSITY     NORTHWEST A&F UNIVERSITY         HENAN UNIVERSITY  OF SCIENCE & TECHNOLOGY           SICHUAN AGRICULYURE UNIVERSITU

       

 

                        WUHAN POLYIECHNIC UNIVERSITY                             JILIN UNIVERSITY                      SHANDONG UNIVERSITY OF TECHNOLOGY

久久国产精品久久久久久| 免费人成视频在线| 免费国产裸体美女视频全黄| 99久久精品费精品国产一区二区| 亚洲精品国产福利一二区| 亚洲av成人片在线观看| 国产情侣一区二区| 成人h动漫精品一区二区无码 | 激情内射人妻1区2区3区| 国内精品久久久久伊人av| 亚洲女女女同性video| 国产亚洲av片在线观看18女人| 久久久久久久久无码精品亚洲日韩 | 国产一区内射最近更新| 久久精品a一国产成人免费网站| 精品爆乳一区二区三区无码av| 色综合av综合无码综合网站| 无遮挡亲胸捏胸免费视频| 九九综合九色综合网站| 野外性史欧美k8播放| 亚洲av最新在线网址| 狠狠色丁香婷婷综合潮喷| 日韩人妻无码精品久久免费一| 日韩国产成人无码av毛片| 成人免费777777被爆出| 高h小月被几个老头调教| 老太脱裤让老头玩ⅹxxxx| 亚洲av无码乱码精品国产| 在教室伦流澡到高潮hgl动漫| 三级理论中文字幕在线播放 | 强开小婷嫩苞又嫩又紧视频| 少妇伦子伦精品无吗| 边做饭边被躁bd苍井空图片| 亚洲精品无码不卡| 精品国产免费一区二区三区香蕉| 成熟人妻av无码专区| 久久精品99久久香蕉国产色戒 | 精品无码人妻一区二区三区品 | 久久亚洲av成人出白浆无码国产| 最近2019年好看中文字幕视频| 亚洲成a∨人片在线观看不卡|