Food Texture Analyzer TA-3000

TA-3000 Food Texture Analyzer is applicable to test physical properties of food and other consumer products.

Product Features

• 10-inch color touchscreen with graphical user interface (GUI).
• High-precision sensors ensure high accuracy and repeatability of the force measurement system.
• Multiple intelligent configurations, including limit protection, overload protection, auto-positioning, and power-off memory.
• Provides a variety of test modes, such as TPA (Texture Profile Analysis), meat tenderness, gel strength, noodle strength, elastic modulus, tensile stress, peeling, tensile strength, compressive strength, viscosity, and more.
• Motion control system with high precision and smooth operation.
• The instrument is embedded with SAICHENG's latest operating software, featuring a user-friendly interface, intelligent data processing, strict user management, and secure data storage.
• Equipped with micro-printer and standard USB interface.

Test Standards

This test instrument conforms to many national and international standards:

GB/T 28304-2012, GB/T 6783-2013, AACC (16-50), AACC (74-09), NY/T 1180-2006, SC/T 3702-2014, ASTM D1894-90, FINAT Method, Afera 4013, Afera 4015, Afera 5001, Afera 5004.

What is the application of texture analyzer in food industry?

The application of a texture analyzer in the food industry involves assessing the physical properties of food products by measuring their response to various forces. This includes actions such as cutting, shearing, chewing, compressing, or stretching the food. Such tests are crucial for ensuring consistent quality and texture, which are key factors in consumer satisfaction and product standardization. Texture analysis is widely used in the routine quality control of food products to maintain and improve their sensory attributes and overall quality.

Technical Specifications

Configurations

Standard Configurations: Instrument, Micro-Printer

Optional Parts: Customized Clamps

Frequently asked questions about the texture of food products

1. What is food texture?

Food texture refers to the qualities of a food that can be felt with the fingers, tongue, palate, or teeth. Foods exhibit a variety of textures, such as crispness in crackers or potato chips, crunchiness in celery, hardness in candy, tenderness in steaks, chewiness in chocolate chip cookies, and stickiness in toffee, among others.

2. Why is texture in food important?

Texture is important for consumers as it indicates the eating quality of food, which can change as food is stored. Consumers have specific expectations regarding the texture of most foods; any deviation from these expectations can affect their willingness to make repeat purchases or continue consuming the product.

3. What is food texture analysis?

Food texture analysis is the science used to objectively measure the physical properties (or mechanical characteristics) of a food product. Texture analysers are used to simulate or create controlled stresses within the sample, similar to what occurs during consumption or use. The science of texture measurement (texture analysis) spans the fields of rheology (the science of material flow) and materials science.

Texture analysis involves studying the deformation and flow of a food under stress, and includes the assessment of raw materials, intermediate components, and finished products. From a manufacturer's perspective, food texture analysis may assess the functionality of an ingredient during the production process or its effect on the finished product. From a consumer’s perspective, it ensures the anticipated sensory properties, quality, or functional performance of a food.