Gel intensity meassuring instrument

The Fudoh Rheo Meter is used for measuring the gel intensity (erg/cm2) of egg products. The instrument is guaranteed for long-term use and accuracy. The cooked egg sample is placed on the holder which is designed for vertical movement. The probe, which is changeable, is placed on the measuring head. The standard probe is cylindrical with a flat 5 mm diameter head for measuring according to the Tayio measuring principle. Measuring is carried out automatically with a digital display of the gel intensity value (erg/cm2).

The Fudoh Rheo Meter is designed for use with other measuring methods, e.g. crack tests for egg shells.