| Place of Origin | Zhejiang China |
|---|---|
| Model Number | JCPD |
| Brand Name | top |
| Minimum Order Quantity: | 1 Set/Sets |
|---|---|
| Packaging Details: | carton |
| Delivery Time: | in 30 days |
| Payment Terms: | L/C,T/T |
| Supply Abiity: | 200 Set/Sets per Month |
| Telephone: | +86-571-87295720 |
|---|---|
| Fax: | +86-571-87295719 |
| Email: | sales@seedtech.com.cn |
E-Alveograph is special test instrument on determination of
rheological properties of dough. This instrument inspects and
analyses the viscoelastic, extensibility and
baking performance of the dough by simulating the dough deformation
condition in
laboratory fermentation and baked stage. E-Alveograph mainly is
mainly used for wheat breeding, processing and distribution of
wheat quality evaluation of wheat and flour, especially suitable
for low-gluten flour.
Main Advantages:
1.Using high precision electronic measurement techniqueit tests the
change of tension in the dough inflation process with good
repeatability
and reproducibility.
2. Using electronic data collection method, it read data
quickly、accurately、
conveniently and high efficiency.
3.Using universal computer and special data processing software for
data
processing, it is easy to operate and reduce the cost.
4.The data is traceability because it can analyze data
automatically and print
test results.
5.Adopting PLC control system, it has high temperature control
accuracy.
6.The detection method accords with GB/T14614.4、ISO5530-4、ICC121
and AACC54-30.
Characteristics:
Kneader speed: 60±2RPM
Working temperature of mixer: 24±0.2℃
Working temperature of resting room: 25±0.2℃
Speed of Air flow: 96±2 L/h
Alveo-consistograph
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