Quotation for fully automatic electronic powder analyzer

Principle of electronic powder analyzer:

The electronic flour analyzer detects the rheological properties (mixing resistance) of dough with a certain viscosity produced by adding water to a quantitative amount of flour. The collected data is automatically plotted and analyzed by a computer, and indicators such as flour water absorption, dough formation time, stability time, and attenuation are calculated to evaluate the gluten strength and water absorption of flour. With this detection instrument, we can determine the strength of flour -- high gluten flour, medium gluten flour or low gluten flour, so as to determine the use of flour -- for making bread, noodles, Mantou or cakes and cakes.

The main function of the flour analyzer in flour testing is to detect the rheological properties of flour, and it is a very important testing instrument in flour quality testing. The working principle of the flour analyzer is to add a certain amount of wheat flour to a suitable amount under constant temperature conditions, and knead it in a kneading bowl. The dough goes through three stages: formation, stabilization, and weakening; The changes in the kneading characteristics of dough are reflected by the resistance changes experienced by the spiral blades inside the kneading bowl. This resistance change is detected by a force gauge and transmitted to a computer conversion system through a lever system for recording, and a powder curve is plotted. By using a flour analyzer for measurement and analysis, the water absorption of wheat flour can be calculated, and the characteristics of dough formation time, stability time, and weakening degree can be evaluated to assess dough strength.

The flour analyzer complies with GB/T 35943-2018 and GB/T 14614-2019. It is an important instrument used by flour mills, food factories, grain depots, quality inspection stations, agricultural breeding and other departments to detect the quality of wheat and its products. It can be applied to quality inspection stations at the provincial, municipal and county levels to ensure the supervision of grain quality; Applied to reserve grain depots and grain circulation depots, it is conducive to the classification and storage of grain by quality, as well as the implementation of the "preferential price" policy; Applied to grain and food processing enterprises, it can ensure stable quality of wheat flour and food; Applied to agricultural breeding, researching high-quality wheat that meets the requirements for people's consumption. The successful development of this project has filled the gap in research on high-precision detection instruments, improved the detection level of wheat quality in planting, circulation, and processing, and saved a lot of foreign exchange expenses for the country.

Performance characteristics of electronic powder analyzer

⑴ The kneading bowl can be changed at will. The 300g and 50g kneading bowls can be exchanged freely, and the program can recognize the bowl type and automatically call the corresponding program without the need for the operator to choose.

⑵ Overload protection function. When the mixing torque is too high, an alarm will be triggered and the machine will be shut down to protect the safety of the instrument and personnel.

⑶ Press the automatic water filling system with one finger, and the button controls the addition of water to the burette, replacing manual pressure on the rubber ball, which is labor-saving and efficient.

Simultaneously display up to 12 texture maps for easy comparison of subtle differences.

The analysis results are saved in Access database format for easy reference.

Multiple security protection measures. Double button start, open the cover and stop the machine.

Intelligent program senses instrument movements and automatically starts drawing.

There are two types of kneading bowls available for users to choose from, 300g and 50g, which can be freely exchanged. The powder analyzer has technology - kneading bowls can be freely changed, and the program correctly identifies the bowl model and calls the corresponding program, which is simple and efficient!

1) 300g kneading bowl: used for standard powder quality experiments, in accordance with GB/T14614 and ISO5530-1 for dough stretching experiments to make dough, with detachable mixing blades for easy cleaning

2) 50g kneading bowl: used for standard powder quality experiments, in compliance with GB/T14614 and ISO5530-1, with detachable mixing blades for easy cleaning

Main technical indicators of electronic powder analyzer:

Typical Applications

⑴ Evaluate the water absorption capacity of flour.

⑵ Evaluate the gluten strength of flour (formation time, stabilization time, weakening degree, flour quality index) by detecting the rheological properties of dough.

⑶ Determine the quality of wheat and the suitable use of its flour.

Monitoring and control of wheat and flour quality during the flour milling process in a flour mill.

The food factory controls the quality of flour and determines a reasonable production process.

The same applies to rye flour or other special industries such as chocolate, chewing gum, etc.

The following parameters can be obtained from the flour texture chart to evaluate the gluten strength of flour:
·The amount of water added when the dough reaches a high consistency value of 500FU, measured in mL/100g
·The time interval between the addition of water and the attainment of high viscosity in the powder curve, measured in minutes
·The time interval between the upper edge of the stable time powder curve and the intersection of the 500FU marking line twice, in minutes
·The height of attenuation from the peak value of the weakening degree powder curve to 12 minutes, unit: Unit (FU)
·The length of the time axis coordinate of the quality index powder curve from adding water to reaching high viscosity and decreasing by 30FU, unit: mm

Note:

1. The standard configuration includes a host and a 300g kneading bowl. The 50g kneading bowl is optional and requires additional payment. The specific configuration is subject to the agreement

2. The standard configuration includes a constant temperature water bath and software. The computer user should bring their own or have the supplier purchase it. The specific configuration is subject to the agreement