A.TA.XTC-18Konstruktor

Shanghai Baoshan Industrial Development Co., Ltd. acï bɛ̈n ya looiTA. XTC-18Model quality constructor ye research grade machine ye luɔɔi kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ. A tëŋTa Series Quality Structurer's Power Precision and Displacement PrecisionA tamFineyeA tök.

Instrument ye luɔ̈ɔ̈iA gɔwPower sensor element, high performance motor and wear resistant spindle, continuesTA.XTC model quality constructor software control and automatic analysis data performance, operation intelligence, and price advantage, this quality constructor is particularly suitable for food biology research and teaching, enterprise factory new product development, recipe research, process conditions exploration etc. XTC model quality constructor software control and automatic analysis data performance, operation intelligence, and price advantage, this quality constructor is particularly suitable for food biology research and teaching, enterprise factory new product development, recipe research, process conditions exploration etc.

II.TA.XTC-18KonstruktorKarakteristika

1.Software de luɔɔi cï gɔ̈ɔ̈r në constructor yic, kä ye kek them aye nyuɔɔthA lëu bï ya tɔ̈ɔ̈u WIFI në USBA gɛɛr kɔmpiötɛr.

2. A tɛ̈n tɔ̈u ka tɛ̈n tɔ̈u ka tɛ̈n tɔ̈u ka tɛ̈n tɔ̈u ka tɛ̈n tɔ̈u ka tɛ̈

3.Enterprise factory workshop quality control, enterprise R&D department new product development, formula research, process conditions exploration, raw material quality control and online quality management etc.

4. luɔɔi nɔgɔya, luɔɔi nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya.

A tãŋuan,TA.XTC-18KonstruktorTeknik Indikator

3.1 TA.XTC-18KonstruktorParameters teknis

(1)力量感应元： 20kg; ((0.5kg, 1kg, 5kg, 10 kg, 20 kg, 30 kg, 50kg,100Kg ye gam)Ye.

（2）Kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye: =0.0001 g (ye tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë Errorka tɔt0.001%Ye.

（3）Lift arm full distance: ye0-400mm;Ye.

(4) Data gathering rate: 20, 50, 100, 200, 400, 500 groups/second. 4 kanal ha grupKuen yeYe.

3.2 TA. XTC-18Konstruktor(Material Tester) Reference Standard Method

（1) AACC 74-09Testing kɛ̈ɛ̈r kɛ̈ɛ̈r kɛ̈ɛ̈r kɛ̈ɛ̈r kɛ̈ɛ̈r（AACCAmerican Grain Chemical Association (American Association of Grain Chemistry)）:

Lɔ̈k bɛ̈ɛ̈i tɔ̈u në AACC (74-09) Standard method

（2) AACC 16-50Metode de teste de toughness de noodles（AACCAmerican Grain Chemical Association (American Association of Grain Chemistry)）:

Lɔ̈k pasta tɛ̈n tɔ̈u në AACC (16-50) Standard method

（3) AIB Standard Procedure - Bagel firmness

AIB Standard Procedure - Cake firmness

AIB Standard Procedure - Cinnamon Roll firmness

AIB Standard Procedure - Cookie hardness

AIB Standard Procedure - Corn Tortilla Chip

AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility

AIB Standard Procedure - Hamburger Bun firmness

AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09) (AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09) (AIB Standard Procedure - Muffins firmness

AIB Standard Procedure - White Pan Bread firmness

（4) ASTM 1981b D882-80a Film Testing (American Material Testing Association)

（5) AOAC (American and European Gel Association) (Akutnhom de Gel de Amerika ku Europe)

（6) BS (UK National Standard)

（7) Ministry of Agriculture of China NY/T 1180-2006 (Kɔɔr kɔɔr)

（8) Standar NasionalGB6783-2013

（9）"Food Additive Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin"

TA.XTC-18KonstruktorKarakteristika

1.Software de luɔɔi cï gɔ̈ɔ̈r në constructor yic, kä ye kek them aye nyuɔɔthA lëu bï ya tɔ̈ɔ̈u WIFI në USB

A gɛɛr kɔmpiötɛr.

2. A tɛ̈n tɔ̈u ka tɛ̈n tɔ̈u ka tɛ̈n tɔ̈u ka tɛ̈n tɔ̈u ka tɛ̈n tɔ̈u ka tɛ̈

3.Enterprise factory workshop quality control, enterprise R&D department new product development, formula research, process conditions exploration, raw material quality control and online quality management etc.

4. luɔɔi nɔgɔya, luɔɔi nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya nɔgɔya.

TA.XTC-18KonstruktorTeknik Indikator

3.1 TA.XTC-18KonstruktorParameters teknis

(1)力量感应元： 20kg; ((0.5kg, 1kg, 5kg, 10 kg, 20 kg, 30 kg, 50kg,100Kg ye gam)Ye.

（2）Kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye kɔɔr ye: =0.0001 g (ye tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë tɛ̈n yenë Errorka tɔt0.001%Ye.

（3）Lift arm full distance: ye0-400mm;Ye.

(4) Data gathering rate: 20, 50, 100, 200, 400, 500 groups/second. 4 kanal ha grupKuen yeYe.

3.2 TA. XTC-18Konstruktor(Material Tester) Reference Standard Method

（1) AACC 74-09Testing kɛ̈ɛ̈r kɛ̈ɛ̈r kɛ̈ɛ̈r kɛ̈ɛ̈r kɛ̈ɛ̈r（AACCAmerican Grain Chemical Association (American Association of Grain Chemistry)）:

Lɔ̈k bɛ̈ɛ̈i tɔ̈u në AACC (74-09) Standard method

（2) AACC 16-50Metode de teste de toughness de noodles（AACCAmerican Grain Chemical Association (American Association of Grain Chemistry)）:

Lɔ̈k pasta tɛ̈n tɔ̈u në AACC (16-50) Standard method

（3) AIB Standard Procedure - Bagel firmness

AIB Standard Procedure - Cake firmness

AIB Standard Procedure - Cinnamon Roll firmness

AIB Standard Procedure - Cookie hardness

AIB Standard Procedure - Corn Tortilla Chip

AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility

AIB Standard Procedure - Hamburger Bun firmness

AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09) (AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09) (AIB Standard Procedure - Muffins firmness

AIB Standard Procedure - White Pan Bread firmness

（4) ASTM 1981b D882-80a Film Testing (American Material Testing Association)

（5) AOAC (American and European Gel Association) (Akutnhom de Gel de Amerika ku Europe)

（6) BS (UK National Standard)

（7) Ministry of Agriculture of China NY/T 1180-2006 (Kɔɔr kɔɔr)

（8) Standar NasionalGB6783-2013

（9）"Food Additive Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin" në "Gelatin"