ST-Z16 Texture Analyzer Special Software For Physical Property Evaluation Other InstrUsed for physical property testing of food products including meat products, cereals, candies, fruits

ST‑Z16 Texture Analyzer
Specialized Software for Quantitative Physical Property Evaluation
The ST‑Z16 Texture Analyzer (Physical Property Analyzer) is a precision instrument for sensory and physical property analysis.
It is widely used to determine the physical properties of samples in food, biology, pharmaceutical and chemical industries, including hardness, springiness, crispness, chewiness, firmness, ductility, resilience, gel strength and other texture characteristics.
As a mechatronic product, the ST‑Z16 is designed based on modern mechanical design concepts and ergonomic principles, and incorporates advanced dual‑CPU microcomputer processing technology to ensure high performance and reliability.
The ST‑Z16 mainly consists of the main unit, dedicated analysis software, spare probes and accessories.
Its basic structure includes:
A mechanical drive system that applies deformation to the sample
A sample holder or container
A high‑precision recording system that captures force, time and deformation rate
The test and analysis are based on the key parameters of distance, time and force.
This instrument mainly characterizes texture properties related to mechanical behavior, with high sensitivity and objectivity.
Using the included specialized software, test results can be accurately quantified, allowing objective and comprehensive evaluation of materials using quantitative indicators.

Product introduction:

Used for physical property testing of food products including meat products, cereals, candies, fruits and vegetables, gels, and others.
Test indicators include: tenderness, hardness, brittleness, viscosity, elasticity, cohesion, chewiness, tensile strength, compressive strength, penetration strength, and other physical properties.
The test process is computer-controlled. Built-in test programs are available and can be called at any time.
Capable of completing basic physical property tests and analyses for most food samples, such as baked goods, dairy products, meat products, fruits and vegetables, grains and oils, gels, and snack foods.
Applicable test methods include penetration, extrusion, crushing, stretching, breaking, and more.
Equipped with a ball screw drive mechanism for stable transmission; adopts an imported servo motor with low noise and precise control.
Adopts a 24-bit high-precision AD converter (resolution up to 1/10,000,000) and high-precision force sensing elements to ensure fast and accurate force data acquisition.
Real-time display of force-time, force-deformation, force-displacement curves during testing.
Computer-operated via dedicated software; the texture analyzer can be fully controlled by a computer, with experimental data displayed directly on the interface for automatic storage and printing.
The force sensing element complies with ISO 7500 Part 1 or ASTM E4 standards.
Dimensions: 430 × 480 × 680 mm
Weight: 28 kg

Product parameters

Squeeze mode:

(1) Hardness: the maximum positive force on the curve, that is, the maximum force received during pressing

(2) Consistency: positive peak area formed by positive force and time

(3) Cohesion: negative maximum force, used to simulate the internal adhesion of the sample

(4) Viscosity: negative peak area formed by negative force and time

Hardness: the force value at the second peak of the first compression cycle in the TPA curve indicates the force value required to deform the food. It is the strength of the food to resist deformation when the food crosses its yield point and the outside continues to exert a certain degree of pressure.

Elasticity: refers to the TPA curve's time ratio of two depressions (T2/T1), which indicates the ability of the food to deform under the action of external forces and recover to its original state after removing the external forces.

Adhesion (stickiness): It refers to the energy (A3 area) required to pull the probe out of the sample after pressing once, indicating the energy required to peel off the food surface and other objects, tongue, teeth and mouth when they are attached

Coagulation (cohesion): refers to the area ratio (A2/A1) of two compression cycles in TPA experiment, which indicates the size of the internal binding force required to form the food form, and reflects the nature of chewing food particles to resist damage and adhere tightly to keep the food intact.

Adhesion (stickiness): It is the product of hardness and cohesiveness A2/A1 * hardness, indicating the energy required to chew semi-solid food into swallowable state, which is related to hardness and cohesiveness, and is used to describe the characteristics of semi-solid food.

Chewability: It is the product of hardness, cohesion and elasticity, indicating that the energy required to chew solid food into a swallowable state, that is, the bite force in oral language, reflects the continuous resistance of food to chewing,

Resilience: It is the ratio of the rebound curve in the first compression cycle of the TPA curve to the surrounding area of the transverse axis, reflecting the energy stored by the food in elastic deformation, and is the ability of the food to recover quickly after compression.

List of physical property analyzer (texture analyzer with TPA mode)