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Overview
Technologically advanced taste sensors equipped with the TS-5000Z taste sensing system exhibit the specialized feature of global selectivity, providing meaningful results with high correlation to sensory scores. This system also enables the comprehensive and objective taste evaluation of foods, beverages and pharmaceuticals with high accuracy and reliability, and can be used in a wide range of fields, including R&D, marketing, quality control and quality assurance.

The TS-5000Z was developed in 2006 under the financial support program, Risk-taking Funds for Technology Development, of Japan Science and Technology Agency (JST).
@JST's Website (PDF: 8.24MB) >

For more details, see the online brochure for the TS-5000Z ( @PDF: 3.79MB).


Features
œ@Evaluates not only the five basic tastes, but also "richness" and "sharpness", which cannot be evaluated by conventional analytical instruments.
œ@Provides a maximum of 11 kinds of taste information based on the types of taste sensors used, without having to perform complicated multivariate analysis.
œ@Outputs the same taste quality and intensity for any sample as those perceived by humans.
œ@Can be used as part of a network system and connected to other instruments, enabling simultaneous analysis by several users.

* At least a PC terminal for analysis is required.
* Depending on the network settings of a company or organization, accessing a management server from PC terminals may be impossible. Please ask our distributors beforehand if you would like to change the network settings.


Schematic illustration of the TS-5000Z


Specifications
System attributes
Name Item Specifications
Instruments Number of measurement samples 14 samples max. (depends on measurement procedure)
Measurement sample volume 35 to 70 ml (depends on nature of measurement sample)
Weight 26 kg
Dimensions (W x D x H) 470 mm x 530 mm x 510 mm
CPU SH7727
OS (embedded) SuperH Linux
Memory 64 MB
Simple web server thttpd
Software Instrument application:
selection of measurement procedure, starting measurement, graphic of measurement results, etc.
Taste sensor Response mechanism Membrane potential measurement
Sensor type Artificial lipid-based membrane
Measurement objects Drinks, solids, drugs, etc. (in the case of solids, preliminary liquification is required.)
Ceramic reference electrode Liquid junction Single junction through ceramic
Temperature sensor Response mechanism Impedance measurement using platinum resistance thermometer (Pt1000)
Management server CPU
Hard disk
Memory capacity
Pentium 4, 2.0 GHz or higher
160 GB or more
1 GB or more
Hard disk OS: 80 GB, DB: 250 GB
Memory 1 GB
OS Linux
DBMS PostgreSQL
Web server Apache + Tomcat
Software Management system:
Creation of measurement procedure, sensor name and sample name, settings of users and their authority
Analysis application Web browser required Internet Explorer 6.0 or higher
Functions Data search, data processing function, correction processing (5 types), statistical analysis, multiple regression analysis, principal component analysis, graphing tools (8 types), macro function, etc.
OS required Windows
Maintenance software Functions Data import, editing of ref files in the database, etc.
OS required Windows
* as of April 1, 2014.

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