分析與食物質地相關的屬性
（寵物食品 - 水果 - 零食 - 肉類 - 蔬菜 - 魚類 - 奶製品 - 果乾 - 餅乾 - 香腸......）
所述MetroTEST軟體包括TPA質地概況分析，在測試期間獲取結果，距離，和時間，讓臨界質地參數如計算：
附著力/粘性 - 凝聚力 - 硬度 - 彈性 - 耐久性 - 膠著性 - 咀嚼性。
允許您獲取其他相關參數，例如：
脆性 - 酥脆性 - 切削力 - 針入度力 - 切片力 - 延展性 - 堅固性 - 彈性 - 破裂強度......

原理

食品質地分析儀（質地計）FTM-50是一種經濟高效且易於使用的解決方案，可用於高達1 kN（225 lbf）的應用中的快速測試，詳細的質地分析。

質地分析的好處在“質地分析”中，可以在整個供應鍊和生產過程中強調提高質量的機會。可以將新成分或替代成分的使用與現有成分進行比較。
在生產中，質地分析用於測量和控製過程變化，例如溫度，濕度和烹飪時間。質地構造分析的分析可以復製樣品上兩次咬傷的效果。質地分析軟體MetroTEST可以捕獲測試過程中的強度，距離和時間，從而可以計算關鍵的質地參數，例如：

粘著性–質地構造分析–內聚性–一致性–簡單的脆性（脆）–脆性–脆性–硬度–彈性–切割力–滲透力–切片力–可延展性–牢固性–可碎性–膠凝性–強度斷裂–軟糖–咀嚼性–機械剛度–密封性...

在食品的機械性能範圍內，它們在加工，存儲，分配和消費過程中的行為中起著重要作用。對於選擇合適的加工設備而言，不同組分對機械性能，特別是對溫度和水含量的影響至關重要。因此，包裝材料被設計成保護食品免受機械應力和產品與環境之間水的轉移。通過食用食物，我們正在檢測質地，這也受機械性能的影響。在食品領域中廣泛使用的術語是彈性（剛度），它是食品對外力的反映。彈性將隨著食物的機械性能變化而變化。

FTM-50質構儀可以實現的關鍵參數：

•硬度：在給定距離下使產品變形所需的力；例如，需要在臼齒之間壓迫，用門齒切開或在舌頭和顎之間擠壓。相關術語（軟–硬）。

•內聚力：當被臼齒咬破時，樣品在破裂前變形的程度。
–易碎性（易碎性）：樣品散落，破裂或破裂的力。包括如何（脆，脆，脆）
樣品。

–咀嚼：相關術語（嫩，咀嚼和橡膠狀）
–軟糖：將半固體食物分解成適合吞嚥所需的能量。相關術語（酥，脆，粉狀，糊狀，膠狀）

•彈性：彈性定義為材料的性質，通過這種性質，材料在停止施加應力的作用下會部分或全部恢復其原始形狀和尺寸。相關術語（塑料–彈性）

•粘附力/粘性–是克服產品表面和產品所接觸的材料（探針）表面之間的吸引力所必需的功/力。它是一種常見的質地屬性，擁有糖果產品，煮熟的義大利麵和未加工的烘焙產品。相關術語（粘性）可以使用MetroTEST測試軟體執行的質地構造分析（TPA）是一種出色的儀器程序，可以模擬下頜咀嚼並有助於測量和量化物理機械參數，例如：硬度，口感，耐嚼性，彈性，內聚力等與變量有關，例如所施加的變形率和產品的成分，尤其是在乳製品，奶酪，水果和肉類產品等食品中。

基本應用

寵物食品-開胃菜-肉類-穀物-糖果和零食-水果和蔬菜乳製品-凝膠-麵包店-魚-義大利麵-小吃...

擴展應用

•牢固性•一致性•鬆緊度•硬度•脆性•韌性•粘度•可擴展性•剪切力•剪切力•剪切力•切削力
•破裂•脆性•口香糖•耐嚼性•粘合性•彈性•滲透性•粘性•內聚性•剛度•鬆緊度•破壞作用•彈性•TPA（質地構造分析）

特點

FTM-50食品質地分析儀是一種簡單經濟的解決方案，可使用高達102 kgf（1 kN，225 lbf）的測試負載快速開發詳細的質地分析。

質地計使用可互換的稱重傳感器作為測力元件。帶有載荷和延伸極限的循環拉伸和壓縮測試是標准設備的特徵。可以使用一系列專為食品工業設計的鉗口，固定裝置和配件以及一般應用（例如評估食品包裝的抵抗力和完整性）來調節設備。

 FTM-50食品質構分析儀的特點是其創新的設計，可最大程度地提高工作空間並簡化其操作和維護。其寬敞的工作空間可容納各種大尺寸的測試樣品，並且可以通過用於特殊應用的其他工作平台來增加。
可以對結果進行管理，以生成詳細的分析報告，並可以將其集成到Windows中並將其導出到Windows基本程序（例如Excel）中。

–力量：1 kN
–範圍測試速度：0.01至1.000 mm / min
–最大返回速度：1,000毫米/分鐘。
–速度精度：選擇+/- 0.2％的速度（最大2到100％之間的速度）
–十字頭最大行程：500毫米*
–喉深：150毫米
–最小力分辨率：0.0001N（特定於稱重傳感器）
–精度稱重傳感器：FSD在1％和100％之間<0.5％
–擴展分辨率：<0.15微米
–速度採樣數據強度（內部）：30,000 S /秒
–負載測量系統：EN ISO 7500：2004年等級0.5 ASTM E4
–軟體：METROTEST
–電源：230Vac±10％，50-60 Hz
–最大功率：400 VA
–重量：64公斤
–工作溫度：5°至35°C

組態
電腦化組織儀FTM-50
•多合一觸控螢幕22“ PC
•MetroTEST軟體（具有TPA質構分析）

可選測試工具，測試探針，試驗盒

圓柱探頭-圓柱探頭的原理是當探針穿透測試樣品時，剪切力會導致樣品變形或破裂。
適用於測試凝膠，果凍，水果，優格，人造奶油

圓錐探頭-圓錐探頭適合於測量由於其尖銳度而穿透樣品的難易程度。
它們適合測試蔬菜或水果，奶油，人造奶油，優格，冰淇淋，面霜，漿糊，化妝品...有可塑性的樣品。

球形探頭-球形探頭的原理是均勻的壓力以法線角度分佈在整個球形表面上。 這樣可以在進行測試的表面上產生平均效果。
它們適用於測試麵食，餅乾，巧克力，零食，水果，奶酪，…

片狀物碎裂測試套件
它由一個圓形底座和一個直徑為10 mm的不銹鋼球形探針組成。
它適用於測試和確定油炸或烘烤的薯片，玉米片和休閒食品的脆性，易碎性和硬度。

MAGNESS-TAYLOR滲透測試探頭
它由一組兩個不同大小的圓柱狀沖孔/穿透探頭組成。 每對都有一個平頭和一個半球形頭。
它適用於測試水果，蔬菜和一般食品。

KRAMER 剪切單元
平行的鋼製切割刀片通過凹槽向下引導至橫越底部具有相應凹槽的矩形容器。 樣品被剪切，壓縮並通過下部開口擠出。
它適用於測試水果和蔬菜，豆類，豆類，豌豆，穀物...

WARNER BRATZLER 肉類剪測試
與 Texturometer 配合使用，可以測量切一塊肉所需的力。 它由一個鋼框架和一個
三角刀組成。 為了測試作為牛排的肉樣品，將牛排煮熟，冷卻，然後切成準確的樣品，以製成
測試。
適用於測試熱狗，香腸，肉腸，法蘭克福香腸...

牙齒切咬測試套件 VOLODKEVICH
透過牙齒在食物樣品上的穿透來模擬切割。 在測試過程中，夾具將上一顆“牙齒”壓在下一顆牙齒上，直到它們幾乎接觸為止。 將樣品放在下牙上，結果是咬樣品所需的最大載荷的測量值。
適用於測試肉類產品，蔬菜，水果和脆皮產品。 結果與樣品的柔軟度，硬度和硬度相關。

起司和奶油切塊測試套件
該套件包括2個半徑不同（1和0.5mm）的刀片和1條高電阻半徑0.7mm的導線。 這三個切割要素是
根據被測產品的牢固性，可以輕鬆互換使用。
它適用於測試和測量奶酪，人造黃油和黃油的扁平矩形樣品的稠度，均勻性和硬度。

Summary

– Large working area of 150 mm deep, capable of accommodating large samples.
– Precision load cells
– Intuitive operation interface
– Servo-motor control system
– Speed range from 0.01 to 1,000 mm / minute
– Control in closed loop of load
– Multilingual election options
– Wide range of choice of grips, probes, fixings and accessories for texture tests

Principles

The Food Texture Analyzer (Texturometer) FTM-50 is a cost-effective and easy-to-use solution for rapid testing, detailed texture analysis in applications up to 1 kN (225 lbf).

The benefits of texture analysis In Texture Analysis, opportunities for quality improvement can be highlighted throughout the supply chain and in the production process. The use of new or alternative ingredients can be compared with existing ingredients.
In production, the texture analysis is used for the measurement and control of process variations such as temperature, humidity and cooking time. An analysis of texture profile assays can replicate the effect of two bites on a sample. The Texture Analysis Software MetroTEST captures strength, distance and time during the test, allowing the calculation of critical texture parameters, such as:

Adhesiveness – Texture profile analysis – Cohesiveness – Consistency – Simple crunch (crisp) – Crunch – Crunch – Hardness – Elasticity – Cutting effort – Penetration effort – Slicing effort – Extensibility – Firmness – Fracturability – Gelification – Strength rupture – Gummies – Chewableness – Mechanical rigidity – Tightness …

Within the mechanical properties of food they have a major role in their behavior during processing, storage, distribution and consumption. The influence of the different components on the mechanical properties and especially on the temperature and water content are vital to choose the right equipment for processing. Thus, the packaging material is designed to protect the food from mechanical stresses and the transfer of water between the product and the environment. By consuming the food we are detecting the texture, which is also affected by the mechanical properties. A term widely used in the field of food is the elasticity (stiffness) which is the response of food to an external force. The elasticity will change as the mechanical properties of the food change.

Critical parameters that can be achieved with the FTM-50 Texturometer:

• Hardness: Force necessary to deform a product at a given distance; for example, the need to compress it between the molars, to cut it with the incisors, or to compress it between the tongue and the palate. Related terms (Soft – Firm and Hard).

• Cohesiveness: Degree in which the sample is deformed before breaking when biting with molars.
– Fracturability (Fragility): Force with which the sample falls apart, cracks or breaks. Includes how (crumbly, crunchy and brittle) is the
sample.

– Chewable: Related terms (tender, chewable and rubbery)
– Gumminess: Energy necessary to disintegrate a semi-solid food to a been fit for swallowing. Related terms (crisp, crisp, floury, pasty, gummy)

• Elasticity: Elasticity is defined as the property of a material by which it recovers its original shape and dimensions partially or totally upon cessation of the action of applied stress. Related terms (plastic – elastic)

• Adhesiveness / Stickiness – It is the work / force necessary to overcome the forces of attraction between the surface of the product and the surface of the material (probe) with which the product comes into contact. It is a common texture property that possess confectionery products, cooked pasta, raw bakery products. Related terms (sticky)The Texture Profile Analysis (TPA) that can be performed with the MetroTEST Test Software is an excellent instrumental procedure that simulates jaw mastication and helps to measure and quantify physico-mechanical parameters such as: Hardness, Gummity, Chewiness, elasticity, cohesiveness among others, which are related in turn to variables such as the rate of deformation applied and the composition of the product, especially in foods such as dairy products, cheeses, fruits and meat products.

Basic Applications

Pet Food - Appetizers - Meats - Cereals - Confectionery and snacks - Fruits and vegetables Dairy - Gels - Bakery - Fish - Pasta - Snacks ...

Extended applications

•Firmness •Consistency •Crunchiness •Hardness •Crispiness •Toughness •Viscosity •Extendibility •Shear •Work of Shear •Work of Cutting
•Rupture •Brittleness •Gumminess •Chewiness •Adhesiveness •Elasticity •Penetration •Stickiness •Cohesiveness •Stiffness •Stringiness •Work of Failure •Springiness •TPA (Texture Profile Analysis)

The FTM-50 food texture analyzer is a simple and economical solution for the rapid development of detailed texture analysis using test loads up to 102 kgf (1 kN, 225 lbf).

The Texturometer uses interchangeable load cells as a force measurement element. Cyclic tensile and compression tests with load and extension limits are characteristic of standard equipment. The equipment can be adjusted with a series of jaws, fixings and accessories specifically designed for the food industry, as well as for general applications such as evaluation of the resistance and integrity of the food packaging.

Characteristics
 The FTM-50 Texturometer is characterized by its innovative design that maximizes the workspace and simplifies both its operation and maintenance. Its large workspace allows to accommodate a wide range of test samples of large sizes and this can be increased with additional work platforms for special applications.
The results can be managed to produce detailed analytical reports with the possibility of integrating them in Windows and exporting them to Windows base programs such as Excel …

– Force capacity: 1 kN
– Range Test Speeds : 0.01 to 1.000 mm / min
– Maximum return speed: 1,000 mm / min.
– Speed ​​accuracy: +/- 0.2% speed selected (between 2 and 100% speed max.)
– Maximum crosshead travel: 500 mm *
– Throat depth: 150 mm
– Minimum Force Resolution: 0.0001N (load cell specific)
– Accuracy Load Cell: <0.5% between 1% and 100% FSD
– Resolution of the Extension: <0.15 microns
– Speed ​​Sampling Data Strength (internal): 30,000 S / second
– Load Measurement System: EN ISO 7500: 2004 Class 0.5 ASTM E4
– Software: METROTEST
– Electrical Supply: 230Vac ± 10%, 50-60 Hz
– Maximum power: 400 VA
– Weight: 64 kg
– Working temperatures: 5 ° to 35 ° C

Configuration
Computerized Texturometer FTM-50
•All-in-One Touchscreen 22 “PC
•MetroTEST Software (With TPA Texture Profile Analysis)