Audited Supplier
MJ-IIIA
Support
1 Year
120±2r/Min
50~56ml/Min
1min
6000±5r/Min
150±2ºC
QT
in Wooden Case
Double-Head
China
Product Description
MJ series Gluten Tester is a professional instrument for testing gluten content, gluten index and gluten water retention rate in the flour. The whole set includes: host machine, index apparatus, and dryer. It's suitable for accuracy testing of wheat flour and entire wheat flour. Widely used in food and flour processing department, grain and oil scientific research institution, grain storage department, universities, scientific institution etc.
★ Adopting microcomputer control, the testing process can be completed with just one click without the need for personnel supervision.
★ The panel is user-friendly, simple, and has a long service life.
★ No noise, maintenance free, beautiful appearance, and more accurate data.
★ The panel is user-friendly, simple, and has a long service life.
★ No noise, maintenance free, beautiful appearance, and more accurate data.
Model | MJ-IIIA |
Agitator rotation speed | 120±2r/min |
Thin wash net code | GFIW0.080/0.045 (plain weave: 200mesh) |
Thick wash net code | GFIW0.0630/0.315 (plain weave: 26mesh) |
Wash liquid flow capacity | 50-56ml/min(adjustable) |
Dough making time | 1-99s (Set per second) |
Wash time | 1-9min (Set per minute) |
Centrifugal rotation speed | 6000±5r/min |
Centrifugal time | 1min |
Dryer temperature | 150±2ºC |
1. Gluten content: The difference between two testing results should less than 1.0%. 2. Gluten index: Admissible error of two testing results should less than 11 units in index 70-100. Admissible error of two testing results should less than 15 units under index 70. | |
Power | AC220V±5% 50Hz |
Work environment | Temperature 0-40ºC; Relative humidity:≤80% |
Shape size and weight | 1) The machine: 420 × 300 × 240 mm 20Kg 2) Index Apparatus: 240 × 240 × 200 mm 4Kg 3) Dryer: 220 × 220 × 65 mm 1.5Kg |
Measuring principle.
Wet gluten is mainly obtained from the viscoelastic substance obtained by hydration of two protein components (glutenin and gliadin) of wheat without dehydration. A certain amount of wheat flour, granular flour or whole wheat flour and a certain amount of salt water are mixed in a washing cup with a screen for 20 seconds to form a dough, and then washed with salt water to remove starch and other water-soluble substances in the dough to obtain gluten; Under the action of centrifugal force, the gluten centrifuges out the moisture adhered to the surface so that part of the wet gluten passes through the orifice plate of the sieve box. After weighing and calculating, the content and gluten index of wet gluten in wheat flour, granule flour or whole wheat flour can be obtained; After drying the moisture of wet gluten, weigh and calculate the content of dry gluten and the water absorption rate of gluten.
Q1. How can I choose the suitable one?
Please tell us your detailed requirements by mail or online, we will recommend the suitable one as your request.
Q2. How can I pay?
We accept many payment term, such as T/T, Western Union…
Q3. When I receive it after pay?
Normal models can be delivered with 5-7days, please contact us to check transport time to your address.
Q4. What should I do if I do not know how to use?
Manual user will be sent together, you can also contact us with more technological support.
Q5. What should I do if some parts broken?
We do standard export package and 1 year warranty except wear parts.
