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.
- Higher level of automation
- Realize the automation of calibration, water addition and bubble blowing, the instrument is simple and convenient to operate, and the detection efficiency is higher;
- Bubble blowing automation design. Place the proofed dough on the sample injection copper tray, it will automatically complete the subsequent bubble blowing process;
- The dough mixer can prompt the experimental water consumption through the computer, and can accurately and quantitatively add water;
- The whole process can automatically record the test curve. After injecting the foam dough sheet, it will start the air blowing. The sample cleaning is simple and convenient；
- One-click automatic calibration work, easier to operate.
Accurate experimental results
- Fully enclosed and observable bubble blowing room, the temperature is automatically adjusted to maintain a constant temperature, and the experimental results are not affected by the external environment to ensure the accuracy of the test results；
- The dough is automatically positioned and foamed; the temperature and humidity of the foaming room are automatically controlled, and the foaming method is downward. The dough is rounder and closer to the ideal experimental state；
Analysis software functions
The test curve is displayed in real time, the data is acquired in real time, automatically saved and archived, the data can be compared and the analysis report can be automatically generated, etc.
Specifications
| Model | ALVE-250T |
| Measurement range | Wheat flour |
| Sample volume | 250±0.5g |
| Inner diameter and distance after tightening | The upper and lower plates of the Alveograph are automatically closed and locked, the inner diameter of the upper plate is (55.0±0.1) mm, and the distance after tightening is (2.67±0.01)mm |
| One-time fermentation sample throughput |
≥15 |
| 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) | 120 |
| Dimension(L*W*H) | 1000*550*850mm |
| Configuration dimensions | Pressing groove: height 12.0±0.1mm; pressing roller: large diameter (40.0±0.1) mm/small diameter (33.3±0.1) mm; circular cutter: inner diameter (46±0.5) mm |
| Kneading bowl | The kneading bowl has a built-in automatic water adding function, the water injection flow pump has an accuracy of 0.2ml, and the built-in water storage tank has a volume of ≥2 L;
An external cooling water bath can be connected, and the temperature of the kneading bowl is constant to: 24°C. |
| Detackified volume of dough samples(ml) | 18±2 |
| Bubble method | The bubbles are blown upside down, and the detected dough pieces are automatically cleaned after the experiment. The temperature control system adopts PLC control, and the temperature control effect is good. |
| Result accuracy | Coefficient of variation of W value: <±8%, Coefficient of variation of P value: <±8%, Coefficient of variation of G value: <±5% |
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