生面条韧性测试装置

This rig measures the compression and flexure characteristics of uncooked spaghetti which is of interest when investigating possible inherent weaknesses due to sprout damage of the durum wheat or incorrect drying procedures.

The test sample is located between upper and lower supports in centrally located holes. The upper support is directly connected to the loadcell and the lower support to the base of the texture analyser. Test samples of 100mm are prepared and the average force and distance to break is measured. Attention is paid to fluctuating force before final break which would indicate weaknesses. These measurements give a good indication of the suitability of the product for packaging and transportation.