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Ajmera
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Viscometer/Rheometer Options

 
TA-10
 
GMIA & GME Probe and spec Bloom bottle TA-GBB-2 sold in package of twelve bottles.
TA-MCF  
The Multiple Chip Fixture is used for testing the penetration or firmness of multiple chips/french fries.
TA-CSF  
Circular Support Fixture provides support for round samples and retains any potential fluid expressed during the test.
TA-AVJ  
Adjustable Vice Fixture for holding small samples for puncture tests. Good for jelly beans, gum drops, etc.
TA-MTP  
Adhesive Tack Tester for measuring stickiness of pressure sensitive adhesive materials such as aluminum foil tape.
TA-CJ  
Confectionary Fixture for holding candies and similar products for penetration testing.
TA-KF  
Kieff Dough and Gluten extensibility fixture quantifies maximum force and distance needed to break the sample.
TA-JPA  
Junior Punch Fixture is for punching through flat samples; 12.7mm max. diameter probe. Hole in fixture is 14mm.
TA-JTPB  
Small scale version of a three point bend fixture. Used with TA7 blade from general probe kit.
TA-DSJ
 
Dough Stickiness Fixture is the standard test for measuring dough stickiness; important for processing raw dough.
TA-DE
 
Dough Extensibility Fixture for holding sheet of raw dough or flat bread to measure breaking point of stretched sample.
TA-CTP  
Compression Top Plate for applying uniform compression forces on samples up to 4x6 inches (10x15cm).
TA-FMBRA  
Standard dough pot set for preparing dough samples and measuring dough firmness
TA-AACC36  
AACC spec probe for measuring bread firmness and performing texture profile analysis (TPA).
TA-VBJ
 
Volodkevich Bite Jaws for testing bite force of meat products using shear cutting test.
TA-PTF
 
Pizza Tensile Fixture quantifies cooked pizza firmness by measuring the tensile force and deformation distance to break sample
TA-NTF
 
Noodle Tensile Fixture to evaluate noodle quality.
TA-OC
 
Ottawa Cell for extruding assorted soft samples, like pasta or diced fruit and vegetables.
TA-SBA
 
Shear Blade for products where a cutting-shear test is meaningful: meat, fish, sausage, etc.
TA-SFF
 
Spaghetti Flexure Fixture quantifies flexure characteristics of uncooked spaghetti and other dry pastas.
TA-BEC
 
Back Extrusion Cell for measuring consistency of applesauce, pudding, yogurt or similar products.
TA-KSC
 
Kramer Shear Cell for shear-cutting and extrusion testing on small fruits and vegetables such as grapes, figs, corn and beans.
TA-PFS-C
 
Pasta Firmness and Stickiness Fixture measures pasta and like products.
TA-CEF
 
Cheese Extensibility Fixture measures the extensibility of the sample, such as molten cheese, to break point.
TA-DEC
 
Dual Extrusion Cell for either forward or back extrusion of fruit puree, pudding, yogurt or similar products.
TA-JMPA
 
Multiple Probe Assembly consisting of nine 3mm probes and base plate. Designed to hold nine small samples of irregular geometry such as peas, corn, nuts or dried fruit.
TA-PFS
 
Pasta Firmness and Stickiness Fixture measures pasta and like products.
TA-WSP
 
Wire Shear Plate cuts through the sample. Good for products with significant stickiness like cheese and butter.
TA-P-KIT2
 
Standard Probe Kit has variety of cylindrical (8), cone(3), ball (2), needle (1), knife-edge (1), and wire cutting (1) probes. Complies with BS and AACC.
TA-BEC 
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