سلول اندازه گیری تکسچر اُتاوا

سلول OTMS، سفتی محصولات را از طریق فشردن و اکستروژن تعیین می کند . از این طریق، مشخصه های رسیده بودن ، tenderness، crispness یا میزان کار اکستروژنی بر روی نمونه اندازه گیری می شود.

این روش برای محصولاتی که به سهولت اکسترود می شوند، نظیرکنسرو سبریجات، پنیر خامه ای و شیرینی جات مناسب است.

پلیت های اکستروژنی مختلف برای اکستروژون مواد مختلف موجود می باشد.

OTMS cell
The OTMS cell (Ottawa Texture Measuring System)
determines the firmness of products by compression and
extrusion. This shows characteristics like ripeness,
tenderness, crispness or extrusion work on a defined
sample quantity. This method is suited for products
which are easy to extrude such as canned vegetables,
cream cheese and pastries. But also for extrudates and
cereals it can be used.
Various extrusion plates and reduction inserts for the
reduction of the volume enable an adaption for different
specimen materials. The measurement of pure
compression forces

The Ottawa Cell is the basis of the Ottawa
Test Measurement System (OTMS) and is
comprised of a square section test cell and
loose fitting plunger. Test samples, which
include fruit, vegetables and pulses, are
extruded through an extrusion plate located
in the base of the cell. Extrusion plates
feature holes, wire, blades or bars, to suit
the sample and are supplied separately.
A watertight base and liquid catchment
tray expands the range of products which
may be tested using this attachment, such as
‘bowl life’ assessment of breakfast cereals.

:OTTAWA CELL ACCESSORIES

Extrusion Plates Code
3mm Ø bars A/BAR
Thin blades A/TBL
Wide blades A/WBL
Wire blades A/WIR
Holes A/HOL
Product Catchment Drawer A/CAT
Watertight Base A/BWB
Liquid Catchment Tray A/CAT
Circular Insert & Plunger A/CIP
Square Insert & Plunger A/SIP