Viscometer-STS Amylograph

Viscometer_STS Amylograph is used for measuring geletinization properties, enzymes activities (α_starches enzymes)   and hot stability of flour and starches, and provides evaluation for flour quality, measurement of flour baking quality, adding weight control of enzymes, applicable evaluation for flour corresponding to various applications, etc.

Product benefits

* Germany HBM viscosity measurement system, accurate electronic rotation speed control, torque evaluated units for option.

* Built in heating furnace is more convenient and safe. The intelligent temperature control system can strictly follow temperature control program that user designs, accurately control the actual material temperature in the sample chamber.

*The integrated design includes a computer and touch screen, making the instrument more cmpact and reasonable. The software functions are more intuitive and easy for management, it can communicated remotely and be compatible with various laboratory instrument management system.

Applicable standards

* GB/T 14490 -2008 Grain and oil inspection - Determination of gelatinization characteristics of grains and starch - Viscometer method

* ICC-Standard No.126/1 International Grains Association Standard

* AACCI Method No. 22-10.01 American Association of Cereal Chemists Standard

* ISO 7973 Determination method for starch geletinization force.

Amylograph application

* Grain breeding field

-The wheat flour geletinization properties research, can be used to study the relevance between the changes of eating quality of Mantou, noodles and bread made from different flour

- Analyze the ripening degree of pre-cooked rice and its quality

Research

- The storage reaearch of barley, wheat and rice

*Starch field

-Gelatinization and gel properties of various raw starches (such as wheat, corn, potato, rice) and various modified starches

-Research on the characteristics variation of wheat starch and its relationship with noodle quality

-Used for evaluation of enzymatic hydrolysis effect of α-starch enzymes

*Grain processing field

-Applied in flour milling and baking, for starch gelatinization characteristics, amylase, maltase, fungal enzyme, preservative, flour heat treatment, wheat gluten quality and solvent retention testing of cakes, bread, pasta, and noodles

-Research on the ripening degree of fast food, breakfast grains, and animal feed

Amylograph working principle

*Amylograph testing system includes sample chamber with needle and sample inside such as starch/water suspension. The sample chamber rotates, the stirring needle can mix the sample and prevent it from forming precipitate.

*Sample chamber is heated by 1.5°C/min constent heating speed, probe on the top is deflected by prevention from viscosity generated by sample rotated in the chamber, this deflection is precisionly measured by torque sensor and record as a form of torque in the software, archieve the curve of viscosity changes from time and temperature.

Software function

*The software functions are more intuitive and easy for management, it can communicated remotely and be compatible with various laboratory instrument management system.

*After setting experiment program, the software automatically test and record the changes for temperature and viscosity in real time,   base on algorithm to calculate relevant testing results, including: geletinization beginning point, highest geletinization viscosity and geletinization temperature.