Analyzer of the amount of damaged starch in flour, Dnipropetrovsk region.

Analyzer of the amount of damagedstarch in flour

v Description

The work of the device is based on the amperometric method of analyzing damaged starch in a flour sample. The device measures the amount of iodine absorbed by starch granules in a specially prepared suspension. For the analysis, 1 g of flour and about 7 minutes are enough. Iodine is generated by a special sensor, the absorption results are given in percent. The more iodine is absorbed, the stronger the starch is damaged.

v Where measurements are applied

ü Quality control of flour;

ü Control over the adjustment of rollers during grinding;

ü Improvement of the test output by selecting the optimal water absorption coefficient;

ü Selection of dough thickness;

ü Optimization of volume, color and shelf life of finished products.(//tractor-service.com)

v Advantages

ü Easy to operate;

ü Quick analysis (less than 10 minutes);

ü Reliability of results;

ü Automatic analysis execution;

ü Amperometric method;

ü Without adding enzymes;

ü Управление расположение directly through the touch screen;

ü Takes up a lot of work space.