IMADA Co.,Ltd.

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.

This is sponge cake softness test by using IMADA food texture analyzer for quality control and R&D.

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.

Bread is compressed to measure its softness (elasticity) for quality control and R&D.

Sponge cake is pressed to measure its texture (elasticity) for quality control and R&D.

To measure pasta's tension strength, IMADA's dedicated noodle grips and texture analyzer could be a good solution. Chuck the pasta by 2pcs of the grips, pull the pasta until it breaks, then the texture analyzer records the maximum force value (peak value). Test results can be graphed for analysis of the relationship between cooking time and tension characteristic using the included software. It is used for evaluation of texture in quality control and R&D.

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.

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.

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.

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.

This is for wafer texture by cutting with the wedge probe. The included software visualizes the crispy texture.

The center of asparagus is compressed to measure its bending strength for quality control and R&D.

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.

Cheese is compressed and pulled to measure its viscosity (hardness) for quality control and R&D.