
Rice hardness test
This is rice hardness test to measure stickiness of rice in a container using a disk probe. Test results can be graphed for analysis of the relationship between heating time and firmness using the included software. It is used for evaluation of texture in quality control and R&D.
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Sponge Cake Softness Test
This is sponge cake softness test by using IMADA food texture analyzer for quality control and R&D.
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Jelly penetration test
Jelly is penetrated to measure its penetration force for quality control and R&D. It enables testing according to the corresponding part of JIS standard.
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Bread elasticity (softness) test
Bread is compressed to measure its softness (elasticity) for quality control and R&D.
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Sponge cake Texture (elasticity) Test
Sponge cake is pressed to measure its texture (elasticity) for quality control and R&D.
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Butter firmness test (Complies with the corresponding part of ISO 16305: 2005)
This is butter firmness test using a wire-cutter. It determines the firmness of butter complying with the standard. Test results can be graphed and averaged for a selected area easily to meet the standard requirement. It is used for evaluation of texture in quality control and R&D.
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Meat cutting (shear) test
This is shear test using a knife blade to measure meat toughness. Texture analyzer measures the shear strength by cutting the processed meat on its table. It is used for evaluation of texture in quality control and R&D.
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Noodle (Pasta) cutting (shear) test
This is noodle (pasta) firmness test to measure shear strength using a V shaped wedge probe. Test results can be graphed for analysis of the relationship between cooking time and firmness using the included software. It is used for evaluation of texture in quality control and R&D.
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Cookie hardness test (manual)
This is manual cookie hardness test to measure the crispness (brittleness) using a V shaped wedge probe. It is used for evaluation of texture in quality control and R&D.
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Wafer texture test
This is for wafer texture by cutting with the wedge probe. The included software visualizes the crispy texture.
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Noodle/pasta tensile strength test
Noodle or pasta is pulled to measure its tensile strength for quality control and R&D.
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Asparagus bending strength test
The center of asparagus is compressed to measure its bending strength for quality control and R&D.
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Ketchup smoothness test
This is ketchup smoothness test using a disk probe to measure compression force applied to ketchup in a container. Test results can be graphed for analysis of smoothness (stickiness) using the included software. It is used for evaluation of texture in quality control and R&D.
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Cheese viscosity (hardness) test
Cheese is compressed and pulled to measure its viscosity (hardness) for quality control and R&D.
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