Introduction:
MJ-ⅡA gluten meter used to determine the flour gluten content and gluten quality (gluten index) of the special equipment, from the single-head gluten washer (internal with gluten index tester), dryer two separate instruments for Determination of wheat flour and whole wheat flour, 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. Under the action of centrifugation, according to the method specified in GB / T5506-2008, wet gluten content and gluten index can be calculated. Technical Parameters:
Single head washing
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 between the index 70-100, the two test results allow the difference of not more than 11 units; below the index of 70, the two measurements allow the difference of not more than 15 units.
Working voltage AC220V ± 5% 50Hz
Overall dimensions 400 × 300 × 240mm
Weight 16Kg
Gluten 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)
Gluten 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
Introduction:
MJ-ⅡA gluten meter used to determine the flour gluten content and gluten quality (gluten index) of the special equipment, from the single-head gluten washer (internal with gluten index tester), dryer two separate instruments for Determination of wheat flour and whole wheat flour, 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. Under the action of centrifugation, according to the method specified in GB / T5506-2008, wet gluten content and gluten index can be calculated.
