Description
This instrument is testing α—amylase activity index in grains based on Berhagger’s sedimentation value method. The suspension liquid of cereal flour (such as wheat flour) can gelatinize quickly in boiling water and different amylase activity cause different liquefaction degree of starch of gelatinization, and then different falling speed of mix stick in gelatinization, the Falling Number shows the difference of Amylase activity, low value shows high activity. Falling Number is expressed by the seconds needed to drop a certain height freely in gelatinizing liquid.
Specifications
| Water bath apparatus | consists of heating unit, cooling system and water level indicator. | |
| Electric timer | digital and precision time control | |
| Test results | automatically calculated by SCM, printed out by printer | |
| Mix stick’s weight | 25±0.05g | |
| Water bath barrel preheated pipe | 600W | |
| Viscosity tube | made by special glass | |
| Inside diameter | 21±0.02mm | |
| Outer diameter | 23.8±0.25mm | |
| Inside high | 220±0.3mm | |
| Repeat | Difference of the two test results does not over 10% | |
| Size | 180*440*515mm | |
| Weight | 22.5kg | |
| Power resource | AC 220V±10% 50Hz | |
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