Introduction: MJ-ⅡC gluten analyzer (quantity and quality) by our company based on the new GB / T 5506-2008 standard development and production. Appearance of the modern design concept of human design, color with friendly interface, more modern features; This is the use of advanced technology and control of single-chip surface, washing, time setting and other features, stable performance, easy operation, automation To a high degree, allowing users to more convenient for sample analysis. Can accurately determine the gluten content in flour and gluten quality (gluten index), suitable for the determination of wheat flour, grain flour or whole wheat flour, widely used in food and flour processing, grain and oil quality inspection and research institutions, grain storage, tertiary institutions, research Other departments. Gluten tester principle: Wet gluten is obtained mainly from the viscoelastic material that has been hydrated and dehydrated and dried from the two protein components of wheat (gluten and prolamin). A certain amount of wheat flour, grain flour or whole wheat flour plus a certain amount of salt water in a sieve with a mixing cup 20s to form dough, washed with brine to remove starch and other substances in the dough can be dissolved in water to obtain gluten; in Centrifugal force, gluten centrifuge out of the surface of the adhesion of moisture so that part of the wet gluten through the sieve box orifice, after weighing can be obtained wheat flour, granule flour or whole wheat flour wet gluten content and gluten index; with a dryer After drying wet gluten moisture, weighed amount of dry gluten can be obtained and gluten water absorption. Technical Parameters: 1, stirrer speed: 120 r / min ± 2r / min 2, fine scouring mesh specifications: 80μm mesh (200 mesh) metal screen 3, coarse scrubbing mesh size: sieve is 800μm (26 mesh) metal sieve 4, washing liquid flow: 50mL / min ~ 56mL / min 5, and the surface time: 1s ~ 59s (adjustable digital, every 1s from the tune) 6, washing time: 1s ~ 59s, 1min ~ 9min (minutes, seconds were adjustable) 7, Centrifugation time: 1s ~ 59s, 1min ~ 9min (minutes, seconds were adjustable) 8, Centrifugal speed: 3000 r / min, 6000 r / min ± 5r / min (adjustable) 9, centrifugal sieve box: a pore size of 500μm 10, centrifugal acceleration: 2000g 11, repeatability requirements in the same laboratory, by the same operator using the same equipment, according to the same test method, and in a short period of time on the same object to be tested independently of each other. 11.1 wet gluten content: the difference between two independent test results greater than the following given value (r) of the situation should not exceed 5%: Wheat grain: r = 1.9 g / 100 g; Wheat flour: r = 1.0 g / 100 g; - Durum wheat / durum wheat flour: r = 1.6 g / 100g 11.2 Gluten index: Between index 70 and 100, the difference between the two measurements shall not exceed 11 units. Below the index of 70, the difference between the two measurements shall not exceed 15 units 11.3 dry gluten content, gluten water content, gluten water absorption: the difference between two independent test results greater than r = 0.6g / 100g of the situation should not exceed 5% 12, gluten drying instrument temperature: 150 ℃ ~ 200 ℃ 13, working voltage: AC220V ± 5%, 50Hz 14, the working environment: temperature 0 ℃ ~ 40 ℃ relative humidity <80% 15, Dimensions and Weight: (400 × 300 × 240) mm3 13kg
