IMADA specializes in
force measurement

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Food / Beverages

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Description

Food / Beverages

Food and Beverage measurements are increasingly popular. Of the important elements composing the deliciousness, the characteristics related to "texture" can be evaluated. The hardness of rice, elasticity of jelly, or smoothness of cream are also popular. The applications also include test, to comply with Universal food or industrial standards.

Measurement video

Meat cutting (shear) test

Meat cutting (shear) test

Cutting Resistance

Graph

Dedicated Tester

inquiry number

3R3001A

Noodle (Pasta) cutting (shear) test

Noodle (Pasta) cutting (shear) test

Cutting Resistance

Graph

Dedicated Tester

inquiry number

3R3002A

Pasta Tension Strength Test

Pasta Tension Strength Test

Cutting Resistance

Graph

Dedicated Tester

inquiry number

3R3003A

Bread elasticity (softness) test

Bread elasticity (softness) test

Hardness

Graph

Dedicated Tester

inquiry number

3R3004A

Shearing Test of Cheese

Shearing Test of Cheese

Cutting Resistance

Graph

Dedicated Tester

inquiry number

3R3005A

Sponge cake Texture (elasticity) Test

Sponge cake Texture (elasticity) Test

Hardness

Graph

Dedicated Tester

inquiry number

3R3006A

Jelly elasticity test

Jelly elasticity test

Hardness

JIS

Graph

Dedicated Tester

inquiry number

3R3007A

Wafer texture test

Wafer texture test

Cutting Resistance

Graph

Dedicated Tester

inquiry number

3R3008A

Cookie hardness test (manual)

Cookie hardness test (manual)

Cutting Resistance

inquiry number

3R2001A

Sponge Cake Softness Test

Sponge Cake Softness Test

Hardness

Graph

Dedicated Tester

inquiry number

3R3009A

Rice hardness test

Rice hardness test

Hardness

Graph

Dedicated Tester

inquiry number

3R3010A

Butter firmness test (Complies with the corresponding part of ISO 16305: 2005)

Butter firmness test (Complies with the corresponding part of ISO 16305: 2005)

Cutting Resistance

ISO

Graph

Dedicated Tester

inquiry number

3R3011A

Ketchup smoothness test

Ketchup smoothness test

Stickiness

Graph

Dedicated Tester

inquiry number

3R3012A

Experiment on Tips for Whipping the Fresh Cream(Comparison by Beating Time)

Experiment on Tips for Whipping the Fresh Cream(Comparison by Beating Time)

Stickiness

Graph

Dedicated Tester

inquiry number

3R3013A

3-point Bending Test of Asparagus

3-point Bending Test of Asparagus

Hardness

Graph

Dedicated Tester

inquiry number

3R3014A

Texture Evaluation of Sausage

Texture Evaluation of Sausage

Cutting Resistance

Graph

Dedicated Tester

inquiry number

3R3015A

Texture Evaluation of Konjac

Texture Evaluation of Konjac

Cutting Resistance

Graph

Dedicated Tester

inquiry number

3R3016A

Texture Test of Sausage (Manual Testing Method)

Texture Test of Sausage (Manual Testing Method)

Cutting Resistance

inquiry number

3R3017A

Hardness Test for Nursing Food (Complies with the standard of Universal Design Food)

Hardness Test for Nursing Food (Complies with the standard of Universal Design Food)

Hardness

Universal Design Food

Graph

Dedicated Tester

inquiry number

3R3018A

Comparative Evaluation of Bread Dough Characteristics

Comparative Evaluation of Bread Dough Characteristics

Texture Profile

Graph

Dedicated Tester

inquiry number

3R3019A

Tofu Hardness Measurement in Pressure Unit

Tofu Hardness Measurement in Pressure Unit

Hardness

Pressure

inquiry number

3R3020A

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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