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Gluten meter

This entry is provided by TOP Cloud Farming Equipment Network

The gluten meter can be divided into single gluten meter and double gluten meter. It is a special instrument used to determine the gluten content and gluten quality (gluten index) in flour. It consists of three parts: gluten washing instrument, index measuring instrument and drying instrument.

Introduction

    The gluten meter can be divided into single gluten meter and double gluten meter. It is a special instrument used to determine the gluten content and gluten quality (gluten index) in flour. It consists of three parts: gluten washing instrument, index measuring instrument and drying instrument.

principle

    10g flour or whole wheat flour and 5ml brine, mixed in a washing cup with a sieve for 20s to form a dough, and then washed with brine for 5min, you can get gluten. Under the action of centrifugation, the wet gluten content and gluten index can be calculated according to the method specified in SB / T10248-95.

Function parameter

    Gluten meter instrument technical parameters (implementing GB / T14608-93 SB / T10248-95):
    Agitator speed 120 2r / min
    Centrifugal speed 6000 5r / min
    Centrifugal working time 1min
    The difference between the two determination results of gluten content is not more than 1.0%.
    The gluten index is between the index of 70 and 100, and the allowable difference between the two measurements is not more than 11 units; below the index of 70, the allowable difference between the two measurements is not more than 15 units.
    Working voltage AC220V 5% 50Hz
    400 300 240mm
    Weight 16Kg

Instructions

    The gluten meter is made of flour samples using sodium chloride buffer solution to make dough, and then washed with sodium chloride buffer solution to separate the starch, sugar, cellulose and soluble protein in the dough, and then remove the excess washing solution, the remaining glue The object is wet gluten. Under the action of centrifugal force, gluten centrifugally extracts the adhered moisture and passes some wet gluten through the sieve box orifice plate. After weighing and calculation, the wet gluten content and gluten index in flour or whole wheat flour can be obtained, and dried After the meter dries the moisture of the wet gluten, the content of dry gluten and the water holding rate of gluten can be obtained by weighing.

other information

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