Product Description

Product introduction FN Falling Number Test Meter measures the alpha-amylase enzyme activity in grains and flour, can accurately judge sprout damage, optimize flour enzyme activity and guarantee soundness of traded grainã Alpha-amylase activity is crucial for final product quality of bread, pasta, noodles and malt. Anyone handling wheat, barley, rye or sorghum intended for these applications will benefit from the Falling Number system. Product index Tech index: (national standard GB ****1â *9) Water bath barrel heater: **0W Agitator weight: **0.*5g Gluten tube: outer diameter: *3.*0.*5mm Inner diameter **0.*2mm Interior height: ***0.3mm Repeatability: the two analyzing resultsâ difference shouldnâ t exceed the average numberâ s *0% Dimensions: ********0mm Weight: *5kg Power supply: AC **0V*0% *0Hz Main usage The suspension of grain powder (wheat flour) will paste quickly in boiled water, and the amylum will be liquidized unequally due to the different activity of alpha-amylase enzyme. Different liquidize degree makes the agitator falling speed different. The total time in seconds from the start of the instrument until the agitator has fallen a measured distance is registered by the instrument. This is the Falling Number which represents the difference of related alpha-amylase enzyme activity. The lower the number is, the high activity the alpha-amylase enzyme is.