PA-E bubbler Introduction
The PA-E Foaming Consistency Meter is a specialized instrument for determining the quality of flour and the rheological properties of the dough. The bubbler places the rounded small piece after the face is placed on the bubbler, and is blown into a very thin facet under a certain pressure and flow rate of air until it breaks. The high-precision sensor measures the change in the internal pressure of the foam during the blowing process to form a bubble curve, which can be used to provide useful information on the characteristics of dough toughness, ductility and baking ability. The bubble consistency meter can quickly, accurately and efficiently determine the rheological properties of the dough, and objectively classify the wheat and flour by measuring the results, thereby controlling the quality of the purchased wheat raw materials and ensuring the quality of the final product. Features
Using electronic detection technology to detect changes in the tension of the dough blowing process, high test accuracy, repeatability and reproducibility
Adopt electronic data acquisition mode, USB data communication, fast, accurate, easy to test, high detection efficiency
Using dedicated data processing software for data processing, the software interface is stylish, simple and intuitive
Automatically analyze data and print test results, data results are traceable
The instrument temperature control system adopts PLC control, and the temperature control effect is good.
The test method meets the requirements of the standards GB/T14614.4, ISO5530-4, ICC121, AACC54-30. Technical parameter
Model: PA-E
Sample weight: 250g
Detection index: P value, L value, W value, G value, P/L value
Noodle knife speed: 60±2RPM
Blowing air flow rate: 96±2 L/h
Dough mixer operating temperature: 24.0 ± 0.2 ° C
The proofing box working temperature: 25.0±0.2°C
The height of the tableting groove is: 12.0±0. 1mm
Tablet roll large diameter: 40.0 ± 0.1 mm
Round cutter: inner diameter 46.0 ± 0.5 mm
Bubbler: The inner diameter of the upper disc is 55.0±0.1mm. After tightening, the distance between the upper disc and the lower disc is 2.67±0.01mm.
Sample debonding volume before blowing: 18±2ml
Repeatability difference: ≤5%
The PA-E Foaming Consistency Meter is a specialized instrument for determining the quality of flour and the rheological properties of the dough.
