The gel strength of pectin is a key indicator for measuring the ability of pectin to form a gel, and it directly affects the texture and taste of foods made from pectin (such as jelly and jam). The ability of pectin gel structure to resist external pressure after it forms a gel under certain conditions is the strength of pectin gel, which is usually determined by the SAG (sag) method. The smaller the sag value, the higher the strength of the pectin gel.
The determination of pectin gel strength requires the aid of professional instruments. The core lies in quantifying the strength by measuring the depth of indentation of the pectin gel with a standard probe under specific conditions. In practical applications, the strength of pectin gel is influenced by multiple factors, such as the degree of esterification, concentration, pH value of pectin, as well as the temperature and time at which the gel is formed. For instance, pectin with a high degree of esterification needs to form a gel under conditions of higher sugar concentration and lower pH value, and its gel strength will also increase with the increase of pectin concentration. Low-esterification pectin can form a gel in the presence of calcium ions, and an appropriate increase in calcium ion concentration helps to enhance the gel strength. If the gel strength of pectin is insufficient, it will cause the jelly to deform easily and the jam to have excessive fluidity, affecting the product quality. If the strength is too high, it will make the food taste too hard and reduce the eating experience. Therefore, accurately determining the gel strength of pectin is of vital importance to food production.
The ST207 pectin strength tester is designed and manufactured in accordance with the requirements of the national pectin standard QB2484, and is mainly used to determine the gel strength of pectin. This instrument is suitable for food processing enterprises, testing institutions, etc. to control the quality of pectin raw materials and pectin containing foods. It can accurately measure the indentation value of pectin gel, providing data support for judging the quality of pectin. The instrument adopts a digital display to show the depression value, which is intuitive and eye-catching, facilitating the operator to quickly read the data. The equipped time control device can be adjusted freely from 0 to 99 minutes, with a time error of less than ±0.1 seconds, which can meet the determination time requirements of different pectin gel samples. It is equipped with dual adjustment functions for coarse and fine adjustment of the lifting frame, which can easily achieve precise alignment between the standard rod and the sample plane, ensuring the measurement accuracy. Its measurement range is 0 to 79.8mm, with a resolution of 0.01mm and an indentation accuracy of 0.01mm. It comes standard with a glass cup that is compatible with a height of 7.85cm (meeting the requirement of 7.94±0.1cm), ensuring the standardization of the measurement process and the reliability of the results.
In addition, Shandong Shengtai Instrument Co., Ltd. provides comprehensive quality assurance services for the ST207 pectin strength tester: the instrument materials provided are brand new and comply with national quality standards, with the manufacturer's certificate of conformity, and the main components meet the technical requirements stipulated in the technical data. The overall quality guarantee period for the equipment is one year (excluding normal wear and tear of vulnerable parts). During the warranty period, any quality problems that occur can be repaired free of charge. For faults caused by the user's responsibility, only reasonable fees will be charged for repair. At the same time, we promise to offer lifetime preferential supply of spare parts for the equipment and lifetime maintenance and repair for the entire machine. After the warranty period expires, when providing repair and technical services, only the cost will be charged.
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