FN-1500 Landing Numerical Analyzer Introduction
The PFN-1500 Landing Numerical Analyzer is primarily used to detect germination damage by measuring alpha-amylase activity in flour to ensure the quality of the grain and flour. Alpha-amylase is an enzyme produced when grains are germinated. When wheat flour is mixed with water, amylase damages starch granules and directly affects the final quality of pasta products such as bread, biscuits, and steamed bread. The α-amylase activity is too high, the bread will become sticky, and the volume will become small; the α-amylase activity is too low, the bread is dry and the volume is also small. Although normal grain also has amylase, the amount of enzyme in the germinated damaged grain is several thousand times higher than that of normal grain. Even if less than 5% of the germinated particles are mixed into the grain, it will affect the quality of the whole grain, making the grain price 10-30% lower than normal, resulting in no small economic loss. The Falling Numerical Analyzer quantitatively measures alpha-amylase activity by measuring the viscosity of a flour-heated flour suspension. When the suspension of the flour sample and the water uniformly mixed is heated in a water bath, the starch starts to gel and the viscosity becomes high. At the same time, as the temperature increases, the α-amylase begins to activate, decomposing the starch gel and lowering its viscosity. After heating for 1 minute, the viscosity of the suspension is related to the activity of the α-amylase, and the higher the α-amylase activity, the lower the viscosity of the starch. The alpha-amylase activity can be determined by quantitatively reflecting the viscosity of the suspension by measuring the time required for the stir bar to freely descend from the top of the suspension to the specified distance. More accurate evaluation of the quality of flour, suitable for cereals such as wheat, wheat flour, etc., is an essential quality testing instrument for food storage, flour processing and other fields. Features
High-performance, low-power single-chip control, high measurement accuracy and stable performance
With a micro printer, print reports anytime, anywhere to meet your printing needs
Automatic mixing system, easy to use, high test efficiency
Dual test tubes for reliable and large analytical needs
Automatically control the water level of the water bath to ensure repeatability of the test
If the landing value meter is used above 600 meters above sea level, the results of the analysis can be automatically calibrated according to the boiling point of the altitude.
National International Standards Complying: ICC/No.107/1, AACCI/No. 56-81.03, ISO/No. ISO/DIS 3093, ASBC Barley 12-A, GB/T 10361 Technical parameter
Model FN-1500
Power supply AC 220V 50Hz
Heating tube power 600W
Test tube specifications Inner diameter 21±0.02mm Outer diameter 23.8±0.25mm Inner wall height 220±0.3mm
Weight 23Kg
Repeatability ≤8%
Data storage capacity ≥1000
Control screen size 4.3 inch
Introduction
The PFN-1500 Landing Numerical Analyzer is primarily used to detect germination damage by measuring alpha-amylase activity in flour to ensure the quality of the grain and flour. Alpha-amylase is an enzyme produced when grains are germinated. When wheat flour is mixed with water, amylase damages starch granules and directly affects the final quality of pasta products such as bread, biscuits, and steamed bread. The α-amylase activity is too high, the bread will become sticky, and the volume will become small; the α-amylase activity is too low, the bread is dry and the volume is also small. Although normal grain also has amylase, the amount of enzyme in the germinated damaged grain is several thousand times higher than that of normal grain. Even if less than 5% of the germinated particles are mixed into the grain, it will affect the quality of the whole grain, making the grain price 10-30% lower than normal, resulting in no small economic loss. The Falling Numerical Analyzer quantitatively measures alpha-amylase activity by measuring the viscosity of a flour-heated flour suspension. When the suspension of the flour sample and the water uniformly mixed is heated in a water bath, the starch starts to gel and the viscosity becomes high. At the same time, as the temperature increases, the α-amylase begins to activate, decomposing the starch gel and lowering its viscosity. After heating for 1 minute, the viscosity of the suspension is related to the activity of the α-amylase, and the higher the α-amylase activity, the lower the viscosity of the starch. The alpha-amylase activity can be determined by quantitatively reflecting the viscosity of the suspension by measuring the time required for the stir bar to freely descend from the top of the suspension to the specified distance. More accurate evaluation of the quality of flour, suitable for cereals such as wheat, wheat flour, etc., is an essential quality testing instrument for food storage, flour processing and other fields.
