Measurement of stiffness or elasticity of food.

With FRT, numerical control of texture is possible.
Here are examples of measurement for improving quality and safety of food.

	Chewing texture of noodles such as pasta or udon test It can measure chewing texture by checking force transition. By drawing the noodles stiffness transiting from surface to inside into a graph with an included software, it is possible to digitize the texture of how a person feels. Recommended model : FRT series
	Viscosity of cheese or yam test By compressing and pulling a sticky sample with the probe whose area of touch surface is uniform, adhesiveness of the sample can be measured as viscosity. With an included softwrae, it can make a graph of the magnitude of adhesion and the time for a sample to stick on the proble. Recommended model : FRT series
	Elasticity of jelly or sponge test It can measure force of repulsion against a fixed displacement to push a proble into a sample as elasticity. By repeating pushing a probe into a sample, the transition of elasticity can be also measured. Recommended model : FRT series
	Stiffness of chocolate or rice cake test Force to snap or break samples can be measured. The transition of force to snap or break a sample can be drawn into a graph with an included software, which makes it possible to evaluate the graph data. Recommended model : FRT series

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