主要性能和指标：
1.力量感应元：1kg
2.力量感应元误差：误差小于0.01%
3.力量感应元可以通过国际标准砝码进行验证和校正（实验室认证必须具备）
4.位移精度：0.01mm
5.测试移动距离：320mm
6.检测速度：0.01-20mm/s可由软件设定控制
7.速度解析度：0.01mm/s，精度优于0.1%
8.数据采集率：不低于500组/秒，每组2个通道同时读取
9.测试方法：下压测试、拉伸测试、单次测试、重复测试、全质构（TPA）分析、松弛测试、粘性测试等，数据分析时不需另外撰写分析程序，用户可直接勾选所要的参数，软件即可自动计算结果（如需撰写新分析程序也可联系仪器管理员）
10.仪器保护功能：紧急停止、上下极限控制装置、力量感应元过载保护，检测数据保密功能
11.仪器操作：软件带有控制键，无需用手接触仪器，只需点击鼠标可以进行仪器操作
12.实时显示：软件带有实时显示框，检测过程数据可以实时显示，用户直观看到检测数据的变化
13.结果分析：软件自动进行曲线的结果分析，用户只需根据自己的需要选择所要结果，同时曲线和结果可以同一个界面显示
主要功能和服务范围：
1.食品类：肉制品、粮油食品、面制品、米制品、谷物、糖果、果蔬、凝胶、宠物食品等物性分析
2.生物材料：凝胶、薄膜、食品包装材料、爆珠、化妆品等材料力学测试，力学拉伸力测试，微型样品力学测试，弹性测试，嫩度测试，新鲜度测试，硬度测试，强度测试，生物力学测试
3.其他材料：如生物软组织，如肌腱、韧带、肌膜、皮肤、肠膜、胶原蛋白和水凝胶等生物材料等材料拉伸压缩三点弯曲剪切等测试
厂家/型号：
TA.XT.Plus
设备支撑发表的代表性高质量论文：
1、Tu W, Hu W, Chen J, et al. Controllable fabrication of core-shell microcapsules using sodium alginate/gellan gum as shell material by microfluidics[J]. Food Hydrocolloids, 2025, 168: 111514.
2、Zhang X, Li R, Zhang M, et al. Development of a plant-based whipped cream using wheat gliadin colloid particles as a substitute for sodium caseinate: whipping performance, physical characteristics and oral friction behaviour[J]. Food Hydrocolloids, 2025, 168: 111561.
3、Yu Z, Fu Y, Wei J, et al. An innovative dual-driven strategy to accelerate and strengthen TGase-induced pea protein gelation via static magnetic field and arabinoxylan pretreatments[J]. Innovative Food Science and Emerging Technologies, 2025, 106: 104289.
4、Yan X, Yan S, Cao Y, et al. Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gels[J]. Food Chemistry, 2025, 486: 144642.
5、Xiang P, Wang S, Wang F, et al. Fast water absorption and antibacterial konjac glucomannan/xanthan gum/carboxymethyl cellulose film incorporated with rosmarinic acid for extending shelf life of chilled pork[J]. LWT - Food Science and Technology, 2025, 229: 118102.
6、Deng P P, Liu X P, Zhang T, et al. Konjac glucomannan-based foams incorporating cellulose phase change microcapsules for efficient thermal energy regulation[J]. Carbohydrate Polymers, 2025, 352: 123191.
7、Deng P P, Liu X P, Li Y W, et al. Konjac glucomannan foams integrated with bilayer phase change microcapsules for efficient heat storage and thermal insulation[J]. Carbohydrate Polymers, 2025, 352: 123151.
8、Deng P P, Wang Z H, Li Y W, et al. High strength, gas barrier and hydrophobic konjac glucomannan/glutenin films with semi interpenetrating network for cherry tomato preservation[J]. Food Hydrocolloids, 2025, 160: 110861.
9、Chen K, Jiang J, Tian Y L, et al. Improved konjac glucomannan curdlan-based emulsion coating by mung bean protein addition for cherry tomato preservation[J]. International Journal of Biological Macromolecules, 2025, 291: 139080.
10、Tu W Y, Liu X Z, Li K X, et al. Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition[J]. Food Chemistry, 2025, 462: 141004.
11、An F R, Zhuang K, Shangguan L L, et al. Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes[J]. Food Chemistry: X, 2025, 25: 102064.
