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涓�銆�TA.XTC-18璩�(zh矛)妲�(g貌u)鍎�
涓婃捣淇濆湥瀵�(sh铆)妤�(y猫)鐧�(f膩)灞曟湁闄愬叕鍙告帹鍑虹殑TA.XTC-18鍨�璩�(zh矛)妲�(g貌u)鍎�鏄皥妤�(y猫)鐢ㄤ簬椋熷搧鐗╂�у垎鏋愮殑鐮旂┒绱氭(j墨)鍨�銆傛槸鐝�(xi脿n)鏈塗A绯诲垪璩�(zh矛)妲�(g貌u)鍎�涓姏閲忕簿搴﹀強浣嶇Щ绮惧害寰堢簿鐨勬簴(zh菙n)涓�娆�銆�鍎�鍣ㄩ噰鐢ㄤ簡绮捐壇鍔涢噺鎰熸噳(y墨ng)鍏冦�侀珮鎬ц兘闆绘(j墨)鍙婅�愮（杞�(zhu菐n)杌�锛屽欢绾�(x霉)浜員A.XTC鍨嬭櫉璩�(zh矛)妲�(g貌u)鍎�鍎�(y艒u)鑹殑杌熶欢鎺у埗鍙婅嚜鍕曞垎鏋愭暩(sh霉)鎿�(j霉)鐨勬�ц兘锛屾搷浣滄櫤鑳�锛屼笖鍍规牸鍎�(y艒u)鎯狅紝瑭叉璩�(zh矛)妲�(g貌u)鍎�鐗瑰垾閬╃敤浜庨鍝佺墿鎬у(xu茅)鐨勭爺绌跺強鏁欏(xu茅)銆佷紒妤�(y猫)宸ュ粻鐨勬柊鐢�(ch菐n)鍝侀枊鐧�(f膩)銆侀厤鏂圭爺绌躲�佸伐钘濇浠舵帰绱㈢瓑銆�
浜屻��TA.XTC-18璩�(zh矛)妲�(g貌u)鍎�鍔熻兘浠嬬垂
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涓�銆�TA.XTC-18璩�(zh矛)妲�(g貌u)鍎�鐗归粸(di菐n)
1.璩�(zh矛)妲�(g貌u)鍎�鍏�(n猫i)缃亱(y霉n)绠楄粺浠讹紝娓│绲�(ji茅)鏋滅洿鎺ラ’绀�,鍙�氶亷USB鎺ュ彛鍏�(n猫i)缃甒IFI鍌�
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3.浼佹キ(y猫)宸ュ粻杌婇枔鍝佽唱(zh矛)绠℃帶锛屼紒妤�(y猫)鐮旂櫦(f膩)閮ㄩ杸鏂扮敘(ch菐n)鍝侀枊鐧�(f膩)銆侀厤鏂圭爺绌躲�佸伐钘濇浠舵帰绱�銆佸師鏉愭枡璩�(zh矛)閲忔帶鍒跺強鍦ㄧ窔鍝佽唱(zh矛)绠＄悊绛�銆�
4.鎿嶄綔鏂逛究銆佹�ц兘鎴愮啛绌�(w臎n)瀹氱劇鏁呴殰銆佹惉鍕曟柟渚�銆�
鍥�銆�TA.XTC-18璩�(zh矛)妲�(g貌u)鍎�鎶�琛�(sh霉)鎸囨(bi膩o)
4.1 TA.XTC-18璩�(zh矛)妲�(g貌u)鍎�鎶�琛�(sh霉)鍙冩暩(sh霉)
锛�1锛夊姏閲忔劅鎳�(y墨ng)鍏冿細20kg锛�(0.5kg銆�1kg銆�5kg銆�10 kg銆�20 kg銆�30 kg銆�50kg銆�100Kg鍙伕锛�銆�
锛�2锛夊姏閲忔劅鎳�(y墨ng)鍏冪簿搴︼細锛�0.0001 g锛堢簿搴﹀悓鏅傚悓姝ュ埌杌熶欢椤ず涓婏級锛� 瑾ゅ樊灏忎簬0.001%銆�
锛�3锛夊崌闄嶈噦鍏ㄨ窛锛�0-400mm锛�銆�
锛�4锛夋暩(sh霉)鎿�(j霉)閲囬泦鐜囷細鍙(di脿o) 20銆�50銆�100銆�200銆�400銆�500绲�/绉掋�傛瘡绲�4鍊嬮�氶亾鍚屾檪璁�鍙�銆�
锛�5锛�鑷付涓嶅皯浜�300绋殑娓│鏂规硶鏁�(sh霉)鎿�(j霉)搴�锛屾柟渚跨敤鎴剁洿鎺ヨ(di脿o)鐢ㄣ��
锛�6锛夊姏閲忔劅鎳�(y墨ng)鍏冧繚璀�(h霉)锛氬閲嶄繚璀�(h霉)瑁濈疆锛岃粺浠惰ō(sh猫)瀹氫繚璀�(h霉)銆佸付鏈夋劅鎳�(y墨ng)鍏冩(j墨)姊伴檺浣嶄繚璀�(h霉)瑁濈疆銆佹�ュ仠瑷�(sh猫)缃紱
锛�7锛�鍎�鍣ㄧ‖浠跺姛鑳斤細闁嬮棞(gu膩n)姗�(j墨)椤ず鐕�锛岀穵鎬ユ毇鍋滈嵉鍙帶鍒讹紱
锛�8锛�杌熶欢鏁�(sh霉)鎿�(j霉)閲囬泦鐜囷細鍙(di脿o) 20-2000绲�/绉�銆傛瘡绲�4鍊嬮�氶亾鍚屾檪璁�??锛�
4.2 TA.XTC-18璩�(zh矛)妲�(g貌u)鍎�(鐗╂�ф脯瑭﹀剙)鍙冭�冪殑妯�(bi膩o)婧�(zh菙n)鏂规硶
锛�1锛堿ACC 74-09闈㈠寘纭害娓│锛�AACC缇庡湅璋风墿鍖栧(xu茅)鍗�(xi茅)鏈冿級:
Determination of bread firmness using the AACC (74-09) Standard method
锛�2锛堿ACC 16-50 闈㈡纭害娓│鏂规硶锛�AACC缇庡湅璋风墿鍖栧(xu茅)鍗�(xi茅)鏈冿級:
Determination of pasta firmness using the AACC (16-50) Standard method
锛�3锛堿IB Standard Procedure - Bagel firmness
AIB Standard Procedure - Cake firmness
AIB Standard Procedure - Cinnamon Roll firmness
AIB Standard Procedure - Cookie hardness
AIB Standard Procedure - Corn Tortilla Chip
AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility
AIB Standard Procedure - Hamburger Bun firmness
AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09)
AIB Standard Procedure - White Pan Bread firmness
锛�4锛堿STM 1981b D882-80a钖勮啘娓│锛堢編鍦嬫潗鏂欒│椹�(y脿n)鍗�(xi茅)鏈冿級
锛�5锛堿OAC锛堢編鍦嬭垏姝愭床鍑濊啝鍗�(xi茅)鏈冿級
锛�6锛塀S锛堣嫳鍦嬪湅瀹舵(bi膩o)婧�(zh菙n)锛�
锛�7锛変腑鍦嬭静(n贸ng)妤�(y猫)閮∟Y/T 1180-2006(鑲夊搴︽脯瀹�)
锛�8锛夊湅妯�(bi膩o)GB6783-2013
锛�9锛�銆婇鍝佹坊鍔犲姂鏄庤啝銆嬩腑鏈夐棞(gu膩n)浜庡嚌鑶犲挤(qi谩ng)搴︾殑娓畾鏂规硶
