IMADA Co.,Ltd.

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.

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.

Bread is compressed to measure its softness (elasticity) for 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 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.

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

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

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 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.

In this video, shearing test of cheese is performed by a texture analyzer with a wire-cutter attachment. The measuring conditions for solid cheese are already preinstalled in the texture analyzer so this test is easily conducted just by selecting the sample name. The texture analyzer can evaluate force values (cut force) at certain displacements since the displacement is reset to zero when the attachment touches a sample. This measurement is performed for evaluation of texture in quality control and R&D.

The hardness of fresh cream whipped for different durations is measured and compared in this video. Our food texture analyzer makes a test program by setting up test conditions such as pushing depth and test speed, and conducts the test by inserting the probe into each cream. The graphs drawn by the included software allows the tester to easily understand hardness and adhesiveness of whipped cream. Graph overlay function of the software also helps the tester to compare the hardness of the whipped cream depending on whipping duration.

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.

The crunchy texture evaluation of sausage is introduced in this video. The test is conducted by a texture analyzer with wedge probe attachment. The measuring condition easily can be set by selecting food category [Meat_Ham(Processed Meat)] which is preset in the texture analyzer. The maximum force when compressing the sausage at a set displacement is the value of crunchy texture of the sausage.

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 video shows 3-point bending test of asparagus by a texture analyzer with 3 point bending attachment to evaluate the hardness of asparagus. The measuring conditions can be easily set by selecting food category (Long-shaped Vegetables) which is preset in the texture analyzer.The texture analyzer can evaluate force values (bending force) at certain displacements since the displacement is reset to zero when the attachment touches a sample.

This video shows texture evaluation of konjac by a texture analyzer with wedge probe attachment. The measuring condition easily can be set by selecting food category (Vegetables_Processed Potato) which is preset in the texture analyzer. The maximum force value of this test is seen when the surface of konjac gets broken and that value is the chewing texture of konjac.