The determination method and standard procedures for pectin strength are as follows:
1. Testing Standard Basis
Pectin strength testing primarily complies with QB/T 2484-2000 "Pectin" and the SAG Method (Gel Strength Determination), which is widely recognized by global pectin manufacturers.
2. Testing Equipment and Parameters
Instrument Type: Gel strength tester (e.g., SAG method pectin strength tester, GST-01 model).
Measurement Range: Typically expressed in SAG degrees (gel strength units) or Bloom values (gelatin strength units).
Accuracy Requirements: Sensor accuracy reaches 0.5%F.S, displacement resolution 0.0001mm.
Testing Modes: Puncture, compression, tensile (adjustable speed, e.g., 0.5 mm/s).
3. Operational Procedure
Sample Preparation:
Prepare pectin solution (e.g., 10%~20% solid content), adjust pH to 3~4, heat to dissolve, then cool into a gel.
Gelatin samples require swelling, heating to dissolve, and cooling to solidify.
Instrument Calibration: Calibrate the sensor and probe (e.g., 12.7mm cylindrical probe) according to standards after startup.
Testing Execution:
Puncture Test: Probe uniformly penetrates the gel to 4mm depth, recording maximum pressure (Bloom value).
Compression Test: Measures compressive strength and rebound rate.
Data Output: The instrument automatically calculates strength values, supporting printing or report export.
4. Precautions
Environmental Control: Testing must be conducted at constant temperature (e.g., 10°C) to avoid temperature fluctuations affecting results.
Repeated Testing: At least 3 tests per sample group are recommended for averaging.
Equipment Maintenance: Regularly verify sensor accuracy to prevent probe wear.
5. Extended Applications
Similar equipment can also be used for strength testing of gelatin, carrageenan, agar, and other gel materials, enabling multifunctional detection by replacing probes.
ST207 jelly strength tester is designed and manufactured according to the requirements specified in the pectin standard QB2484-2000, and is mainly used to measure the strength of jelly. Pectin gel strength tester (SAG)
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