ST006A/B Falling number tester
ST006 Falling number tester .This product is suitable for the
determination of A-amylase activity in cereals, flours and other
starch-containing products,It is an important measuring instrument
for quality verification in grain storage, flour processing, food
processing and other fields.
This instrument is in accordance with the Hagbery-Perten method to
determine the activity index of a-amylase in grain and flour, and
implements GB/T 10361-2008 "Grain Landing Numerical Determination
Method" in line with the national standard. The principle of this
method is to use the principle of a-amylase on the liquefaction and
decomposition of gelatinized starch to determine the activity of
enzymes, and the viscosity of the gelatinized liquid decreases
significantly after liquefaction and decomposition, so the content
of the enzyme can be reflected according to the change of
viscosity.
The small drop value and low viscosity indicate strong enzyme
activity. In the process of raw grain purchase trade and
procurement, the use of landing numerical instrument to detect
grain crops, according to the size of the landing value for
separate warehouses, according to the quality of the price, refuse
to accept malt wheat, will bring you unexpected benefits.
Falling number test
Technical features:
1. The key switch of this instrument adopts membrane soft key
switch, which has a long service life. Other units use the
ship-type model, this switch is used more times, easy to button
failure, need to be replaced.
2. The control part of the instrument adopts intelligent
single-chip microcomputer control technology, and uses a prompt
light to indicate the next operation, which is more convenient to
use.
Technical conditions:
| Weight of stirring rod | 25g±0.05g |
Viscosity tube size | inner diameter d=21mm±0.02mm outer diameter D=23.8mm±0.25mm inner
wall height h=220mm±0.3mm
|
| Heater power | 600W |
| Measurement error | <5% |
ST006 Falling number tester .This product is suitable for the
determination of A-amylase activity in cereals, flours and other
starch-containing products,It is an important measuring instrument
for quality verification in grain storage, flour processing, food
processing and other fields.
This instrument is in accordance with the Hagbery-Perten method to
determine the activity index of a-amylase in grain and flour, and
implements GB/T 10361-2008 "Grain Landing Numerical Determination
Method" in line with the national standard. The principle of this
method is to use the principle of a-amylase on the liquefaction and
decomposition of gelatinized starch to determine the activity of
enzymes, and the viscosity of the gelatinized liquid decreases
significantly after liquefaction and decomposition, so the content
of the enzyme can be reflected according to the change of
viscosity.
The small drop value and low viscosity indicate strong enzyme
activity. In the process of raw grain purchase trade and
procurement, the use of landing numerical instrument to detect
grain crops, according to the size of the landing value for
separate warehouses, according to the quality of the price, refuse
to accept malt wheat, will bring you unexpected benefits.
