{"id":975,"date":"2023-09-04T14:12:54","date_gmt":"2023-09-04T14:12:54","guid":{"rendered":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/?p=975"},"modified":"2023-09-12T06:49:08","modified_gmt":"2023-09-12T06:49:08","slug":"food-innovation-lab-r503","status":"publish","type":"post","link":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/2023\/09\/04\/food-innovation-lab-r503\/","title":{"rendered":"Food Innovation Lab R503"},"content":{"rendered":"\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Food Innovation Lab R503<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rheometer <\/u>\u6df7\u5408\u578b\u6d41\u53d8\u4eea<\/u><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Rheology is the study of flow and deformation of materials, and rheometer is an instrument used for analyzing the rheological properties. Deformation and flow are referred to as strain or strain rate, respectively, and indicate the distance over which a body moves under the influence of an external force, or stress. For this reason, rheology is also considered to be the study of stress-strain relationships in materials. The HR-1 is a rugged, accurate, field-proven rotational rheometer. The HR-1 shares the cutting-edge technology of the Discovery Hybrid Rheometer family in a platform that is ideal for production control, asphalt manufacture, and a wide range of general measurements of viscosity and viscoelasticity.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Rapid Visco Analyser (RVA) <\/u>\u5feb\u901f\u7c98\u5ea6\u5206\u6790\u4eea<\/u><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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RVA 4800 is a top-of-the-range model which combines a wide viscosity range, exceptional sensitivity and accuracy, and an extended temperature range (up to 140\u00b0C). This makes the RVA 4800 a perfect tool for performing more relevant analyses for a variety of applications, including ingredients (e.g., starch and hydrocolloid) performance under conditions relevant to ultra-high-temperature (UHT) pasteurization of dairy and food products, retorting, pressure cooking, extrusion, and other aseptic processing conditions.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Encapsulator <\/u>\u5fae\u80f6\u56ca\u9020\u7c92\u4eea<\/u><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Encapsulator B-390 is a versatile system for encapsulation of active ingredients and materials to obtain innovative microbeads and microcapsules.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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High-capacity concentrator <\/u>\u79bb\u5fc3\u6d53\u7f29\u4eea<\/u><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The Thermo Scientific SC210A SpeedVac centrifugal vacuum concentrators can rapidly evaporate liquids to concentrate or dry solutes, analytes, and residues in aqueous and organic solvents. Typical applications include concentrating or drying oligonucleotides, ethanol precipitates of DNA, hydrolysates of proteins, chromatography fractions, solid phase eluants, liquid\/liquid extracts, and samples for analysis by HPLC, GC\/MS, immunoassay, and bioassay. The SC210A is used with the Thermo Scientific Universal Vacuum System (UVS400A), which is the most energy efficient and environmentally safe oil-free vacuum system available. The UVS400A provides evaporation rates equivalent to or better than component systems relying on maintenance-intensive rotary vane oil vacuum pumps, as well as complete recovery of evaporated solvents.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Food Innovation Lab R503 Rheometer \u6df7\u5408\u578b\u6d41\u53d8\u4eea Rheology is the study of flow and deformation of materials, and rheometer is an instrument used for analyzing the rheological properties. Deformation and flow are referred to as strain or strain rate, respectively, and… Read More<\/a><\/p>\n","protected":false},"author":341,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/posts\/975"}],"collection":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/users\/341"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/comments?post=975"}],"version-history":[{"count":3,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/posts\/975\/revisions"}],"predecessor-version":[{"id":1120,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/posts\/975\/revisions\/1120"}],"wp:attachment":[{"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/media?parent=975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/categories?post=975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.gtiit.edu.cn\/foodinnovationgroup\/wp-json\/wp\/v2\/tags?post=975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}