Food Texture Analyzer
Food Texture Analyzer เครื่องมือวิเคราะห์ลักษณะเนื้อสัมผัส สำหรับผลิตภัณฑ์อาหาร เครื่องสำอาง ผลิตภัณฑ์ยา และสามารถวัดคุณสมบัติทางด้านกายภาพของผลิตภัณฑ์ เช่น |
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Food Technology Corporation's Since 1966, Food Technology has been the leading source for high quality food texture measurement systems. We have proudly built our reputation as a manufacturer of practical, rugged and reliable instrumentation.
FTC was co-founded by two of the industry's leading food technologist in food texture study, Dr. Ahmed Kramer (inventor of the Kramer shear press and Kramer Shear Cell) and Dr. B. A. (Pete) Twigg. Since then thousands of companies, universities and research organizations, world wide, have benefited from FTC instrumentation.
Wherever the application, in a grower's field, on the processing plant floor or in a research lab, you can depend on Food Technology Corporation for cost effective and reliable solutions to your food texture measurement challenges.
 The TMS-Pro is the latest addition to the FTC line of food testing instrument. When the application calls for extremely precise force, position and speed control, the TMS-Pro is unsurpassed. The TMS-Pro was designed as an affordable alternative to the high priced test systems competitors offer. With a capacity of 1000 Newtons, (225 lbs.) in compression or tension, the TMS-Pro can handle the toughest applications. The system comes complete with the Texture Lab Pro software package for Windows PCs and a 1000 Newton intelligent load cell. Of course the TMS-Pro will accept the full and expanding line of FTC test cells including the industry standard FTC Kramer Shear Cell. Best of all the TMS-Pro is backed by FTC's 40 years of food texture measurement experience, applications development and legendary customer service. |
 The Test Cells and Fixtures are used to hold and properly position the test sample while tests are performed to determine the rheological properties of the sample. Various types of cells are available for measurement of shearing, cutting, compressing, extrusion and many other characteristics of texture. |
Applications
Is it too hard? Is it fresh? Is it too sticky? Is it over ripe? Is it tough? How strong is it?These are all questions asked by new product development and quality departments every Hardness, tenderness, firmness, cohesiveness, springiness, stickiness etc are terms commonly usedacross different food sectors to describe food attributes, but the methods employed to measure the textural
properties of foods can differ significantly from one food to another.Use this area as a guide to food texture
measurements and establish how best to test each product accurately and successfully.
| Bakery Brochure Learn more about applying the right test to measure the properties of products including; custards, flans, bagels, croissants, biscuits, rice cakes, pie fillings and many more... |  |  |  |
| Confectionery Brochure Learn more about applying the right test to measure the properties of products including; syrups, chocolate spreads, meringue, fudge bubble gum, boiled sweets, jelly beans, nougat and many more... |  |  |  |
Dairy Brochure Learn more about applying the right test to |  |  |  |
Fruits & Vetgetables Brochure |  |  |  |
| Meats Brochure Learn more about applying the right test to measure the properties of products including; including; minced meat, fish, sausages, pastes, protein based gels, burgers, prawns, stocks and many more... |  |  |  |
