Detection capability of electronic powder analyzer

Electronic powder analyzer detectionsexScope of Application

1Quality inspection agency

2Quality Supervision Department

3Wheat breeding unit

4Grain procurement and storage enterprises

5Grain and food processing enterprises, etc

3、 Performance characteristics

1Accurate and fast testing:Electronic powder analyzerUsing an electronic force measurement system with *, the data is accurate and the analysis results can be obtained at the same time as the experiment is completed.

2. Strong reliability:Electronic powder analyzerThe force measurement system is wear-resistant and maintenance free, and the test results have good repeatability and reproducibility.

3High degree of automation and easy operation: the computer automatically draws performance curve graphs,Electronic powder analyzerThe software automatically calculates evaluation results, significantly improving detection efficiency.

4. Strong flexibility:Electronic powder analyzerThe test results can be repeatedly evaluated according to different standards, and any two powder performance curves can be compared on the same interface, which is intuitive and convenient.

Detection capability of electronic powder analyzer

4、 Working principle

Grind wheat flour using an experimental milling machine (with a flour yield of)60%), inElectronic powder analyzerBy adding water and kneading, the consistency of the dough changes continuously with kneading time as it forms and decays. The electronic force measuring and recording device automatically records the change in resistance relative to time during the kneading process, and automatically calculates the water absorption of wheat flour and evaluation indicators such as dough formation time, stability time, and weakening degree from the recorded kneading performance powder curve, comprehensively evaluating the physical properties of wheat.

Detection capability of electronic powder analyzer

5、 Main testing indicators

1Water absorption rate

Water absorption rate refers toHow much water can be added to 100 grams of flour to achieve a flour quality curve of 500 FU? This reflects the water absorption capacity of the flour.

2Formation time:

The formation time represents the kneading of flour with water to reach the appropriate state（The time required for 500FU. Simply put, if the formation time is short, the kneading time is also short. The longer the formation time, the longer the kneading time.

3. Stable time:

The most important indicator reflecting the strength of muscles. The stabilization time indicates the dough's resistance to kneading, using the dough to（The duration of maintaining the 500FU state is indicated. The longer the stability time, the better the quality of gluten.

4. Weakness degree:

Also known as softening degree, it refers to the degree to which the gluten in the dough is destroyed within a certain period of time. The greater the degree of weakening, the more severe the damage to gluten and the poorer the quality of gluten. The most obvious situation reflected in food processing is the inability to resist waking up.

6、 Main technical parameters

Powder analyzer spectrum