测量方法
产品概述与应用
Standard Flour Viscometer: Brabender Amylograph‑E
ICC, ISO, and AACCI compliant
Diagram and multiple evaluation points inform decision making
Mimics real baking conditions for an accurate baking simulation
Easy data management with MetaBridge software
Total quality check: Used within the Brabender 3-Phase-System
The Amylograph-E assesses starch properties and enzyme activity in flours according to ICC, ISO, and AACCI standards . Its gradual heating replicates baking conditions and captures the entire enzyme spectrum without starch damage. High-precision measurements are visually displayed in a diagram with
技术参数
| 品牌 | Anton Paar Brabender |
|---|---|
| 型号/名称 | Standard Flour Viscometer: Brabender Amylograph‑E |
| Mains connection | 1x 230 V; 50/60 Hz + N + PE; 2,8 A 115 V; 50/60 Hz + PE; 5,6 A |
| Heating rate | Standard: 1.5 °C/min Adjustable 0.1 °C/min to 3.0 °C/min |
| Sample volume | Ca. 550 mL |
| Speed | Standard 75 min -1 Adjustable 0 min -1 to 300 min -1 |
| Dimensions (W x H x D) | 490 mm x 890 mm x 400 mm |
| Weight | Approx. 30 kg |
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