Part No: 432-026
TMS dual extrusion cell
The TMS dual extrusion cell may be used for both back and forward extrusion testing of semi-solid viscous liquids.
The test set consists of three 50mm diameter sample chambers allowing technologists to make tests on prepared samples in triplicate - Once decanted, samples should be left to recover structure in a controlled environment.
Each container has a set of 3 base discs: 1 x blank for back extrusion; 1 x 5mm central hole and 1 x 10mm central hole for forward type extrusion tests. The containers may be mounted to a bottom plate that allows easy fitting within the TMS Standard fixture table.
A set of 4 extrusion discs are fitted to the TMS extension piece set to complete the fixture. The largest 49mm diameter disc is used in forward extrusion tests where the sample is forced through the selected hole in the base plate. The remaining 45mm, 40mm and 35mm diameter discs are to be used in back extrusion tests. The gap between the perimeter of the test probe and the side of the container is termed the annulus. Each 5mm high disc is selected to accommodate the samples properties e.g. very thick or samples containing particulates will require a larger sized annulus to enable flow during testing.
Contents and Summary
- Adjustable support plate with 2 x locking nuts to
hold containers - 6mm top thread and locking nuts fits:
-3 x 50mm diameter sample containers
-3 x blank base plates; 3 x 5mm hole and 3 x 10mm hole base plates
-4 x extrusion discs each 5mm thick
-standard load cells via 10/32 to M6 thread adapter
-heavy-duty load cells via relevant M6 thread adapter supplied with load cell
Must be used in conjunction with:
-TMS extension piece set (432-100)
-TMS standard fixture table (432-243)
Maximum rating of 500N dependant
Applications
- Flow properties of fruit purées
- Consistency of fruit toppings and bakery sauces
- Body and structure of mayonnaise
- Pump thinning of chocolate spread
- Stringing of deposited custard sauces
- Yield point of flow in icing sugar mixes
- Consistency and body of yogurts
- Dip thickness and coating properties
- Mouth coating properties of processed cheeses
- Cohesiveness of paté and meat spreads
