P/36R 圓柱型探頭-烘焙

P/36R 直徑36 mm 修圓邊圓柱型探頭
可避免因柱型周邊銳角的剪力效應造成壓縮力干擾；適用於測試海綿蛋榚、吐司等樣品的硬度（Hardness）、彈性（Springiness） 以及新鮮度（Freshness）等，符合AACCI 74-09標準測試方法。

36mm Ø with radius aluminium P/36R (AACC standard probe - bread firmness)
Cylinder probes are used for puncture and penetration tests on gels, fruit, yoghurts and margarine to provide an index of Hardness, Firmness or Yield Points. A puncture test measures both compressive and shear forces. Properties such as viscoelastic creep, compliance and stress relaxation can also be identified.

#麵包硬度 #麵包彈性 #蓬鬆度 #麵包新鮮度