FOOD TEXTURE ANALYZER - FRTS series
FRTS series can digitize textures such as stiffness, viscosity, elasticity and more, it allowing for data management.
Palatability (Yumminess) is the most important factor of food. Palatability is composed of taste, flavor and texture. Texture represents chewability, firmness, feeling on the torque and throat and so on. The effect of food material characteristic is categorized into mechanical characteristic such as the stickiness, stiffness, viscosity, elasticity and more..