Introduction: MJ-ⅢA gluten index tester used to determine the flour wet (dry) gluten quality (gluten index) of the special equipment, especially for large sample users. Widely used in food and flour processing, grain and oil research institutions, grain storage and other departments. How it works: 10g flour or whole wheat flour plus 5ml saline, mixed with a sieve wash cup 20s to form a dough, and then washed with saline for 5min, you can get gluten. With centrifugation, wet gluten content and gluten index can be calculated. Technical Parameters: Double washing section: Stirrer speed: 120 ± 2r / min Centrifugal speed: 6000 ± 5r / min Centrifugal work time: 1min Gluten content: the difference between the two measurements is not more than 1.0%. Gluten index: Index between 70-100, the two test results allow the difference of not more than 11 units; below the index of 70, the two test results allow the difference of not more than 15 units. Working voltage: AC220V ± 5% 50Hz Dimensions: 400 × 300 × 240mm Weight: 16Kg. Single head washing section: Fine washing specifications: 200 mesh Coarse washing specifications: 26 mesh Washing cup diameter: 54mm Wash the sample volume: 10g Washing liquid flow rate: 50 ~ 56ml / min And surface time: 1 ~ 99s (digital adjustable) Washing time: 1 ~ 9min (digital adjustable) Centrifugal part: Motor speed: 6000 ± 5 r / min Dehydration board aperture: 500μm Working time: 60s Motor power: 25W Dryer section: The best working temperature: 100-180 ℃ Relative humidity: <90% Rated power: 650W
