Wheat Flour Quality Analysis Instrument ST139 Sample Quantity 300g Measuring Range ≤10N. M

ST139 Electric Farinograph

1. Product use

ST139 electronic farinograph is a special instrument for testing the rheological properties of wheat flour, and is also one of the instruments widely used by domestic quality inspection institutions at all levels to analyze the quality of wheat flour. It can provide important information for wheat breeding, wheat flour blending for milling enterprises, ensuring the stability of product quality, and guiding the development and utilization of new products.

High Precision Analyze Meter Flour Electronic Farinograph

High Precision Flour Analyze Meter Jfzd Electronic Farinograph

High Efficient Digital Flour Quality Analyzer

2. Performance characteristics

◆ Accurate test

The instrument adopts synchronous motor drive mode to ensure that the rotational speed is not affected by the voltage fluctuation. The high-precision torque sensor is used to collect the torque signal of the dough. The powder curve is automatically analyzed and evaluated by the powder special software, eliminating human error, and the measurement is accurate and reliable.

◆ Powerful and user-friendly software

The powder special software has the functions of operation prompt, automatic data correction, automatic curve analysis, evaluation, database query, comparison, printing, etc., to meet the needs of experimental test operation, data analysis and sorting to the maximum extent.

◆ Simple and convenient operation and maintenance, high automation

The dough bowl and the dough knife can be disassembled to ensure the fast cleaning of the experiment; The operation process and evaluation results of the whole machine are all controlled by computers, without human participation; The instrument does not need special maintenance, so the operation is simple and convenient, and there are no special requirements for laboratory personnel.

◆ Sensor overload protection

3. Main technical indicators

The test method complies with GB/T 14614-2006 and ISO 5530-2:1997.

◆ Mixing bowl capacity: 300g.

◆ Speed of main and face cutters: (63 ± 1) r/min.

◆ Speed of slave and face cutter: (94.5 ± 1) r/min.

◆ Measuring range: ≤ 10N. m.

◆ Test the flour quality indicators (water absorption, formation time, stability time, weakening degree, evaluation value)

◆ Conduct quality difference analysis to guide wheat raw grain matching and flour mixing, and analyze the quality difference of different samples.

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