IMADA specializes in
force measurement

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Texture Test

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Texture Test

Texture Test

Texture Test analyzes texture, one element of food taste, from various perspectives, and evaluates its characteristics numerically. In addition to measurements based on texture profiles and complying standards, the following measurements can be performed.

: In the Hardness/Elasticity aspect, the texture of meat and confectionery is evaluated in terms of repulsive force, and the breakability of samples is evaluated in the three-point bending test.
: In the Cutting Resistance aspect, you can view a video showing the force value of cutting noodles and the firmness of boiled noodles, assuming the force required to bite through the food with teeth.
: In the Stickiness and Smoothness aspect, the stickiness is measured by the resistance force when the probe is pushed into ketchup or other food and subsequently pulled up.

Texture Profile Analysis

Present the “inquiry number” below when you contact us, for prompt assistance.

example

inquiry number

1A1111A

Unit
Converter
Unit Converter

Convenient Unit/Torque/
Tension conversion

6 Significant Digits (*Significant digits are meaningful digits that do not include zeros, which are used to indicate the scale.)

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