Description
Description
It is one of the special testing instruments for testing the rheological properties of dough. It is mainly used for the quality evaluation of wheat and flour in wheat breeding, wheat processing and distribution, especially for the evaluation of low-gluten flour.
Features
- High test accuracy and good repeatability
Adopts electronic detection technology to detect the change of tension in the process of dough blowing, with high test accuracy, good repeatability and reproducibility.
- High detection efficiency & convenient test
Adopt electronic data acquisition method and USB data communication to achieve fast and accurate reading, convenient testing, high testing efficiency.
- Special data processing software
Using special data processing software, the software interface is fashionable, simple and intuitive.
- Traceable data results
Automatically analyze data and print test results, with traceability of data results.
- Good temperature control effect
The temperature control system of the instrument adopts PLC control, and the temperature control effect is good.
Specifications
| Model | ALVE-250E |
| Measurement range | Wheat flour |
| Sample volume | 250g |
| Stirrer speed | 60±2rpm |
| Bubble airflow velocity(L/h) | 96±2 |
| Operating temperature of dough mixer(℃) | 24±0.2 |
| Fermenting Box operating temperature(℃) | 25±0.2 |
| Detection index | P value, L value, W value, G value, P/L value |
| Sound emission(dBA) | ≤60 |
| Electricity | AC220V±10V 50/60Hz |
| Weight(kg) | 75kg |
| Dimension(L*W*H) | 850*500*290mm |
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