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Прилад для визначення чиста падіння Perten 1800, Черновицкая обл.
Регион: вся Украина,
Черновицкая обл.
(Chernovtsy)
The number ofpadeniya wheat, rye and their processing products (flour) is an indicator of the activity of amylolytic enzymes - mainly alpha-amylases, which act on starch, splitting the ego+. Grain germinates under unfavorable conditions of storage and post-harvest ripening.
Also, grain can germinate even beforeharvest, if atmospheric conditions - rains, high air humidity, fogs - will contribute to this.
Due to the germination of the grain, the activity of the alpha-amylase enzyme increases sharply, as a result of which the molecules ofstarch are split, which further leads to a change in the water-absorbing capacity of flour, its ability to gas, and also affects the yield of bread and other baking properties of flour in the baking process. The number of drops (ChP) is really important in grain processing technology, because ego control allows you to get flour with stable characteristics.
For example, high activity of alpha-amylase (low PE) affects the quality of the crumb — it becomes sticky, its moisture increases, the volumetric yield of bread decreases, however, on the other hand, with high values of PE, the bread will be clogged, bulky, with a pale crust and dry crumb that quickly goes stale. Therefore, in order to obtain high-quality bread with the maximum yield and the best taste qualities, the optimal value of PE is established within the range of 240-270 s.
The method of measuring the number of falls.
1. Preparation of samples
When analyzing grain, take 300 g of the sample and grind it in a laboratory mill LM 3100 or LM 120 with a sieve of 0.8 mm. When analyzing flour, a representative sample is taken.
2. Weighing
7.0 ± 0.05 g of ground grain or flour is weighed and placed in viscometric test tubes. The amount of flour can be adjusted, taking into account the humidity of the sample and the requirements of a specific standard for the method of determining the state of emergency. ??
3. Dosing
(//tractor-service.com)
25 ± 0.2 ml of distilled water is added to the test tube. Optimal dosing is carried out with the help of an automatic burette, which can be additionally included in the delivery of the device.
4. Shaking
The sample and water are mixed by vigorously shaking the test tubes until a homogeneous suspension is obtained. To level the error introduced by various operators ("the human factor"), it is recommended to perform shaking with the help of the Shakematic device.
5. Mixing
Viscosimetric test tubes with inserted stirrer rods are placed in a bath with boiling water and the device is started. After 5 seconds, mixing of the suspension formed in the test tubes automatically begins.
6. Measurement
The stirrers are automatically released in the upper position after 60 (5 + 55) seconds and fall down under their own weight.
7. The number of the fall
The total time (in seconds) from the start of the device until the stirrer has fallen to the set distance, which is recorded by the device, is the "fall number".
Warranty 12 months.
Also, grain can germinate even beforeharvest, if atmospheric conditions - rains, high air humidity, fogs - will contribute to this.
Due to the germination of the grain, the activity of the alpha-amylase enzyme increases sharply, as a result of which the molecules ofstarch are split, which further leads to a change in the water-absorbing capacity of flour, its ability to gas, and also affects the yield of bread and other baking properties of flour in the baking process. The number of drops (ChP) is really important in grain processing technology, because ego control allows you to get flour with stable characteristics.
For example, high activity of alpha-amylase (low PE) affects the quality of the crumb — it becomes sticky, its moisture increases, the volumetric yield of bread decreases, however, on the other hand, with high values of PE, the bread will be clogged, bulky, with a pale crust and dry crumb that quickly goes stale. Therefore, in order to obtain high-quality bread with the maximum yield and the best taste qualities, the optimal value of PE is established within the range of 240-270 s.
The method of measuring the number of falls.
1. Preparation of samples
When analyzing grain, take 300 g of the sample and grind it in a laboratory mill LM 3100 or LM 120 with a sieve of 0.8 mm. When analyzing flour, a representative sample is taken.
2. Weighing
7.0 ± 0.05 g of ground grain or flour is weighed and placed in viscometric test tubes. The amount of flour can be adjusted, taking into account the humidity of the sample and the requirements of a specific standard for the method of determining the state of emergency. ??
3. Dosing
(//tractor-service.com)
25 ± 0.2 ml of distilled water is added to the test tube. Optimal dosing is carried out with the help of an automatic burette, which can be additionally included in the delivery of the device.
4. Shaking
The sample and water are mixed by vigorously shaking the test tubes until a homogeneous suspension is obtained. To level the error introduced by various operators ("the human factor"), it is recommended to perform shaking with the help of the Shakematic device.
5. Mixing
Viscosimetric test tubes with inserted stirrer rods are placed in a bath with boiling water and the device is started. After 5 seconds, mixing of the suspension formed in the test tubes automatically begins.
6. Measurement
The stirrers are automatically released in the upper position after 60 (5 + 55) seconds and fall down under their own weight.
7. The number of the fall
The total time (in seconds) from the start of the device until the stirrer has fallen to the set distance, which is recorded by the device, is the "fall number".
Warranty 12 months.
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