What is the bread fluffiness? What is the crunchiness of rice crackers?
The FRTS series is a tester to evaluate, quantify and analyze food texture, important for R&D and quality control in the food industry.
In addition to the included attachments, dozens more optional selections are available for different types of food.
Cakes, pastes and doughs, bread, rice (cooked/raw), noodles, beans (cooked/raw), eggs, meat and fish (cooked/raw), vegetables, fruits and many others
■Straightforward operation with user-friendly touch panel
When selecting the food and the standard to be tested from the list, recommended test parameters are displayed
Easy manual test parameter settings and registration
■Accurate and precise measurement
High accuracy: ± 0.2% F.S. ± 1 digit
High-speed sampling: 1000Hz, peak value of hard ingredients can be accurately obtained with high responsiveness
■Easy data management
Easy graph drawing using the included software (load-time and load-displacement versions)
Automatic calculation of hardness, adhesiveness, cohesiveness, adhesive force, elasticity, gum properties, etc.
■Easy to clean
Stainless steel measuring unit with removable tray, easy cleaning
[Video is now available]
A video of food texture measurement is available.
Estimated delivery time
Stock in Malaysia
■Accuracy: ± 0.2% F.S. ± 1digit
■Sampling speed: 1000Hz
■Color touch screen panel
■Can save test parameters (max. 6 sets)
■Graph drawing software included
■4 attachments included
■Food for those having difficulties in swallowing
■Universal Design Food Standards
■JIS K6503 “Animal glues and gelatins”
■ISO 16305 “Butter”
■ISO 9665 “Animal glues“
■JAS “Special packaging for kamaboko” (discontinued)
For more information about compliance standards, please see our PDF document.
Upon prior request, required compliance standards can be included and sent out.
* Under some testing conditions, certain levels of compliancy may not be achieved. Please contact us for details.
Food for those having difficulties in swallowing
Firmness of cooked noodles
Texture of jellies
Texture of sausages
Texture of caramels
Pie dough before baking
Texture of cooked rice
Texture of croquettes
* is mandatory item