Yuntang YT-YMT· Fish Surimi Gel Strength Tester & Gelatin Bloom Strength Analyzer
| Brand | Yuntang |
|---|---|
| Origin | Shandong, China |
| Manufacturer Type | Direct Manufacturer |
| Country of Origin | China |
| Model | YT-YMT· |
| Price | USD 2,800 (approx.) |
| Measurement Range | 0–200 N (or 0–200 kgf) |
| Resolution | 0.01 N |
| Accuracy | ±1% FS |
| Test Speed | 60 mm/min (1 mm/s), adjustable from 0–1.3 mm/s |
| Voltage | 220 V, 50 Hz |
| Probe | 5 mm spherical stainless steel |
| Output Unit | g·cm |
| Weight | 70 kg |
| Dimensions | 450 × 450 × 680 mm |
Overview
The Yuntang YT-YMT· Fish Surimi Gel Strength Tester & Gelatin Bloom Strength Analyzer is a dedicated texture analysis instrument engineered for objective, standardized quantification of gel strength in heat-set fish surimi products and gelatin-based hydrocolloid systems. It operates on the principle of uniaxial compression testing—applying controlled downward force via a calibrated spherical probe (5 mm diameter) onto a cylindrical sample held in a standardized test cup. The system records the maximum compressive force (peak load, in Newtons or kgf) and deformation distance at rupture, then computes gel strength using the formula defined in GB/T 36187–2018: Gel Strength (g·cm) = Peak Load (g) × Sample Height (cm). This methodology aligns with fundamental rheological concepts of fracture mechanics in soft viscoelastic solids, where gel network integrity is inferred from mechanical resistance to localized deformation under quasi-static loading.
Key Features
- High-precision load cell with ±1% full-scale accuracy and 0.01 N resolution, ensuring metrological traceability for routine QC environments.
- Brushless DC motor coupled with precision ground ball-screw drive mechanism, delivering stable, low-vibration displacement control across the full speed range (0–1.3 mm/s).
- Integrated 7-inch capacitive touchscreen interface with embedded Chinese/English bilingual firmware; supports fully automated test sequences including pre-load, compression, hold, and return phases.
- Onboard statistical processing engine: calculates mean, SD, CV%, min/max, and pass/fail status per batch against user-defined specification limits.
- Thermal-stable aluminum alloy frame and vibration-damped base structure minimize environmental interference during sensitive low-force measurements.
- USB-host port enables direct export of raw force–distance curves and summary reports to external storage; optional thermal micro-printer provides immediate hardcopy output.
Sample Compatibility & Compliance
The YT-YMT· is validated for use with standardized cylindrical surimi samples (e.g., 25 mm diameter × 25 mm height per GB/T 36187–2018) and Bloom-standardized gelatin gels (6.67% w/v, 10 cm² surface area, 10 mm depth). It accommodates alternative probe geometries (flat plunger, cylinder, needle) via modular adapter mount for method development beyond standard protocols. The instrument meets essential requirements for food quality laboratories operating under ISO/IEC 17025:2017 accreditation frameworks. Its measurement protocol directly references GB/T 36187–2018 and is technically compatible with ASTM F2972–14 (Standard Test Method for Gel Strength of Gelatin) when configured with appropriate sample preparation and calibration procedures.
Software & Data Management
Firmware includes built-in GLP-compliant data handling: each test record stores timestamp, operator ID, sample ID, probe type, test speed, trigger threshold, and raw force–displacement data (100 Hz sampling rate). Audit trail functionality logs all parameter changes and user actions. Export formats include CSV (for Excel/SPC software) and PDF (formatted test reports with embedded graphs). While the unit does not support FDA 21 CFR Part 11 electronic signature or networked LIMS integration out-of-the-box, its deterministic test logic and immutable local data storage support retrospective validation for GMP-aligned production facilities.
Applications
- Quantitative evaluation of surimi gel elasticity in R&D of fish balls, fish cakes, fish sausages, and restructured seafood analogs.
- Batch release testing of frozen surimi raw materials against contractual gel strength specifications (e.g., ≥300 g·cm for high-grade kamaboko).
- Process optimization studies: correlating gel strength with myofibrillar protein solubility, salt concentration, heating rate, and cryoprotectant formulation.
- Gelatin Bloom strength verification for pharmaceutical capsule shells, edible films, and dessert applications per USP <211> and Food Chemicals Codex (FCC) criteria.
- Teaching laboratories demonstrating structure–function relationships in biopolymer gels and thermal gelation kinetics.
FAQ
What standards does this instrument comply with?
It is designed specifically to execute the test procedure outlined in GB/T 36187–2018 and is functionally aligned with ASTM F2972–14 and ISO 9665 for gelatin Bloom testing.
Can the test speed be adjusted for non-standard methods?
Yes—the compression speed is continuously adjustable between 0 and 1.3 mm/s, enabling method adaptation for research-grade viscoelastic characterization.
Is calibration traceable to national standards?
The load cell is factory-calibrated using NIST-traceable deadweight standards; users may perform routine verification with certified test weights (not included).
Does the instrument support multi-cycle or relaxation testing?
No—it performs single-cycle compression-to-fracture tests only, consistent with normative gel strength definitions in food standards.
What maintenance is required for long-term accuracy?
Annual verification of probe alignment and load cell linearity is recommended; routine cleaning of the probe and test cup with ethanol prevents cross-contamination and ensures reproducible surface contact.
