HP616 The surimi elasticity tester (meat gel strength)

The surimi elasticity tester (meat gel strength) is a testing instrument applicable to the elasticity of surimi such as various fish balls, fish cakes, fish sausages, fish rolls, meat, etc. This machine is also called texture tester, surimi physical property tester, surimi gel strength tester, meat gel strength tester and elasticity tester

The surimi is made from fish meat. It is crushed, added with salt, by-products, etc., and ground to form a thick fish paste, which is then heated to become an elastic gel. The elasticity of surimi is an important indicator to measure the quality of surimi by conducting tensile, bending and shear resistance tests on surimi products of certain shapes and sizes.

The surimi elasticity tester meets the national standard GBT36187-2018 Determination of frozen surimi gel strength

The principle of measuring the elasticity of fish mince using an elastic tester:

Place the fish mince sample on the testing cup of the instrument, start the instrument to test the sample, measure the maximum downward pressure value (peak) and rupture distance during the downward pressure process, and automatically calculate the fish mince elasticity value according to the formula.

Characteristics of fish mince elasticity tester:

1. Using chip control, high-precision force sensors with high precision.

2. Using high-performance motors and ball screw drive to ensure the transmission of the instrument.

3. Large touch screen Chinese display, user-friendly human-machine interface operation. Fully automated testing. Easy to operate, with testing data statistics and processing function, and output from a micro printer.

Technical parameters of fish mince elasticity tester:

Measurement range: (0-20) N or (2) kgf

Resolution: 0.01N

Accuracy of indication:<± 1%,

Test speed: 60mm/min 1mm/s (0-1.3) mm/s adjustable

Voltage: 220V 50Hz

Probe: 5mm spherical

Unit: g. cm

Weight: 18kg

Size: 400 * 320 * 450mm