Jiujie Machine
1 / 5
MJ-IIA single-head gluten tester is composed of single-head gluten washing machine, gluten index testing and drying machine. It is mainly used to measure gluten content and gluten quality (gluten index) in flour. It is suitable for wheat flour and whole Determination of wheat flour.
The single-head gluten analyzer is widely used in grain processing and measurement departments to measure gluten content, gluten index, gluten water holding rate, etc. in flour and wheat flour.
| Parameter | Specification |
|---|---|
| Model | MJ-IIA |
| Agitator rotation speed | 120±2r/min |
| Thin wash mesh size | 80μm (200mesh) metal sieve |
| Thick wash mesh size | 800μm (26mesh) metal sieve |
| Washing liquid flow capacity | 50mL/min~56mL/min |
| Dough mixing time | 1s~59s (digital, adjustable, adjust start from each second) |
| Washing time | 1s~59s; 1min~99mins (digital, adjustable) |
| Centrifugation time | 1s~59s; 1min~99mins (digital, adjustable) |
| Centrifugation speed | 3000 r/min , 6000 r/min±5r/min (adjustable) |
| Centrifugation mesh box | Aperture is 500μm |
| Centrifugation acceleration speed | 2000g |
| Dryer temperature | 150℃~ 200℃ |
| Working voltage | AC220V±5%, 50Hz |
| Working environment | Temperature: 0℃~40℃ RH<80% |
| Shape size and weight |
1) The machine: 400 × 300 × 240 mm 13Kg 2) Dryer: 220 × 220 × 65 mm 1.5Kg |
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.
