


- �(zhì)�(gòu)儀-大米新鮮度測(cè)定儀-物性測(cè)試儀 Texture Analyzer
- �(chǎn)品類別:�(zhì)�(gòu)儀-單功能質(zhì)�(gòu)儀
- �(chǎn)品概述: 大米新鮮度是大米品質(zhì)的重要指�(biāo)之一,它能通過大米的硬度來反映。對(duì)于同一種大�,隨著貯藏�(shí)間的延長(zhǎng),硬度變化有明顯差異� �(duì)于大米新鮮度�(cè)定方法�(jìn)行研究,可同�(shí)選用多種探頭,分別�(duì)�、熟大米�(jìn)行質(zhì)�(gòu)�(cè)定,判斷大米的新鮮度�
- �(chǎn)品更新時(shí)間:2020-09-15
- 此產(chǎn)品已被瀏覽3311�
大米新鮮度是大米品質(zhì)的重要指�(biāo)之一,它能通過大米的硬度來反映。對(duì)于同一種大�,隨著貯藏�(shí)間的延長(zhǎng),硬度變化有明顯差異�
�(duì)于大米新鮮度�(cè)定方法�(jìn)行研�,可同時(shí)選用多種探頭,分別�(duì)�、熟大米�(jìn)行質(zhì)�(gòu)�(cè)�,判斷大米的新鮮��
參考的�(biāo)�(zhǔn)方法
�1�AACC 74-09面包硬度�(cè)試(AACC美國(guó)谷物化學(xué)�(xié)�(huì)�:
Determination of bread firmness using the AACC (74-09) Standard method
�2�AACC 16-50 面條硬度�(cè)試方法(AACC美國(guó)谷物化學(xué)�(xié)�(huì)�:
Determination of pasta firmness using the AACC (16-50) Standard method
�3�AIB Standard Procedure - Bagel firmness
AIB Standard Procedure - Cake firmness
AIB Standard Procedure - Cinnamon Roll firmness
AIB Standard Procedure - Cookie hardness
AIB Standard Procedure - Corn Tortilla Chip
AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility
AIB Standard Procedure - Hamburger Bun firmness
AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09)
AIB Standard Procedure - White Pan Bread firmness
�4�ASTM 1981b D882-80a薄膜�(cè)試(美國(guó)材料試驗(yàn)�(xié)�(huì)�
�5�AOAC(美�(guó)與歐洲凝膠協(xié)�(huì)�
�6�BS(英�(guó)�(guó)家標(biāo)�(zhǔn)�
�7)中�(guó)�(nóng)�(yè)�NY/T 1180-2006(肉嫩度測(cè)�)
�8)國(guó)�(biāo)GB6783-2013
�9)《食品添加劑明膠》中有關(guān)于凝膠強(qiáng)度的�(cè)定方�
大米新鮮度測(cè)定儀的特�(diǎn)�
1.自帶大米新鮮度測(cè)定方法,確定樣品后可提供樣品試驗(yàn)方案一��
2.可以使用�(biāo)�(zhǔn)砝碼�(jìn)行校��
3力量感應(yīng)元:20kg�(0.5kg�1kg�5kg�10 kg�20 kg�30 kg�50kg� 100Kg可選��
4力量感應(yīng)元精度:�0.0001 g(精度同�(shí)同步到軟件顯示上�� 誤差小于0.001%�
5升降臂全距:0-400mm
6�(cè)試速度�0.01-45mm/s
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