The Universal Cell is used to perform a variety of compression, extrusion and viscosity tests. The CE-l test cell consists of a cylinder, a close-tolerance piston, a back-extrusion piston, an extrusion grid base, three orifice bases and a solid base.

The cylinder has a diameter of 2-1/4 inches and is 3 inches high with a volume of 11.9 cubic inches; a ridge is formed near the bottom of the cell to support the inserts. The close-tolerance piston has a diameter of 2-1/4 inches and is used for compression, extrusion and viscosity tests, as for tomato products, mayonnaise, etc.

The back-extrusion piston has a diameter of 2 inches and is used for back-extrusion test of semi- solids such as peanut butter, apple sauce, rehydrated potato flakes, etc. The solid base insert has a diameter of approximately 2-1/4 inches and fits into the bottom of the cylinder; this insert is used in conjunction with the close-tolerance piston for back-extrusion tests. The extrusion grid base has eleven (11) .095-inch parallel slots and a diameter of approximately 2-1/4 inches, and fits into the bottom of the cylinder.

This insert is used in conjunction with the close-tolerance piston to form an extrusion test cell to measure the consistency of heavy gels, shortening, etc. The three orifice base inserts have a diameter of approximately 2-1/4 inches and fit into the bottom of the cylinder. Each of the orifice base plates has a different size orifice; the orifice diameters are .062 inches, .031 inches and .015 inches. The orifice base inserts are used in conjunction with the close-tolerance piston to measure the apparent viscosity of fluid-like or semi-solid products such as mayonnaise, syrups, tomato puree, etc.

Contents and Summary

    * Sample chamber
    * 2 Plungers
    * 5 bases, one solid, one grid, 3 remaining have orifices
      
      Must be used in conjunction with:

          -FTC large scale accessory table (432-043)

    * 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