The gel strength tester is suitable for testing the breaking strength, elasticity, ductility, tensile strength, adhesion and recovery of gel, pectin, silica gel, gellan gum, carrageenan, agar, arabic gum, xanthan gum, konjac gum and guar gum. Gel strength tester is also called freezing strength tester, gelatin gel strength tester, tissue analyzer or freezing strength tester.

Meet standards:

1. The national standard GB6783-2013 Food Additives Gelatin contains the determination method of gel strength.

Prepare a specified concentration of gelatin solution, and after the sample solution preparation process such as standing still, water bath heating, stirring, and dissolution, and cold water bath, take and place it in a specific sample cup. Select a specific gel test probe to conduct puncture test on the central point of the sample cup. Thus, the strength of gel can be measured.

2. European Pharmacopoeia EP 8.0.

Cylindrical probe: 12.7 ± 0.1 mm; Sample: Gelatin solution with a concentration of 6.67% at 10 ℃; Sample bottle specification: 59 ± 1 mm (inner diameter) * 85mm (height); Speed during testing: 0.5 mm/s; Penetration depth: 4 mm

Test method of gel strength tester: take 7.5g of the sample to be tested and put it into the sample bottle, add 105ml of water, cover it and keep it still for 1-4 hours, heat it in a 65 ± 2 ℃ water bath for 15min, and stir it during the heating process of the water bath. Cool at room temperature for 15 minutes, then add a rubber stopper and place the sample bottle in an ice bath at 10.0 ± 0.1 ℃ for 17 ± 1 hour. Wipe off the water on the outer wall of the sample bottle and measure the gel strength. The measuring point is the center point of the sample surface. Take the average value of the peak points of the two groups of measured curves as the reported value of gel strength, in Bloom g.

National standard "Food Additives Gelatin" GB678.

◆ National standard "Medical Gelatin Hard Capsules" GB13731

Industry standard "Medicinal Gelatin" QB2354

Industry standard "Industrial Gelatin" QB/T1995

Industry standard "Bone Glue" QB/T1997

Industry standard "Photographic Gelatin" QB199

Characteristics of gel strength tester:

1. Adopting chip control, high-precision force measuring sensor, with high accuracy.

2. Adopting high-performance motor 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 by a micro printer.

4. Probe and accessories.

Technical parameters of gel strength tester:

Measurement range: (0-200) N or (0-20) kgf

Resolution: 0.01N

Indication accuracy:<± 1%,

Displacement accuracy: 0.01mm;

Speed: 0.1-20 mm/s;

Adjustable cylindrical probe: 12.7 ± 0.1 mm;

Sample bottle specification: 59 ± 1 mm (inner diameter) * 85 mm (height);

Voltage: 220V 50Hz