SEDIMENTATION 3100
Explanation
3100 model Sedimentation 3100 (Zeleny) Device, produced with the world's best quality machinery with the latest technology in the Bastak factory with a closed area of 7000 square meters is used to determine the pasta, bread quality of the samples obtained from commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, vermicelli, semolina and the damage of sunn pest (insect) in international standards.ü Sedimentation volume is determined in international standards.
ADVANTAGES
- Reliable results with high test accuracy, repeatability and reproducibility.
- Physicochemical international test method
- Microprocessor control
- Membrane technology
- Ergonomic design
- Color graphic LCD display
- Monitoring of device operating cycle, ambient temperature and remaining test times on the device LCD screen during the test
- 13 function keys
- 6 test time settings
- 40 working revolutions per minute which is ICC world standard and 30° working angle
- Determination of sedimentation value of 6 samples at the same time in 15 minutes
- The device stops automatically and gives a visual and audible signal. CE and ISO standards
The effect of gluten amount and quality in flour used in bread, pastry, biscuit and pasta is big. It is obvious that the amount of wet gluten in flour strongly affects the bread volume, especially in bread production. Higher wet gluten content and quality means higher bread volume. The sedimentation device is essential for determining the gluten amount and quality specific to the final products. Gluten quality is a factor that directly affects the cooking / baking quality of the products. In cases where the amount of protein is high, there are cases where the amount and quality of gluten is not good. For this reason, a sedimentation device is used for real gluten quality.
Working Principle;
The device performs tests by physicochemical method. In the normal sedimentation test, the protein quality of the sample is tested. In the Delayed Sedimentation test, the biggest problem in bakery products, sunn pest damage, that is, the amount of protease enzyme is controlled. The protease enzyme breaks down the proteins and adversely affects the appearance and gas holding quality of the final product.
Both normal sediment and delayed (modified) sediment tests can be performed in the device.
Analysis Principle ; The flour sample to be tested and the lactic acid solution are mixed. After mixing, flour particles swell depending on the organic matter (gluten) quality and settle to the bottom after a certain period of time. The higher the gluten quality, the greater the swelling in the flour particles. Thus, the over-swelled particles settle to the bottom later and the sedimentation value is higher. In the sedimentation test, the flour sample is shaken with 50 ml of bromophenol solution for 5 minutes, then shaken with lactic acid solution for 5 minutes and waited for 5 minutes to see the precipitation on a flat surface.
Scope of application;
- Flour mills
- Bakery industry
- Pastry Industry
- Pasta Industry
- Biscuit Industry
- Grain Warehouses
- Feed Industry
- Grain and flour buyers/sellers
- Research and Development Laboratories
Technicial Specifications
TECHNICAL | |
Critical Parts Made by Aluminum | Yes |
SMPS Power Supply (voltage variations) | Yes |
Membrane Technology | Yes |
Sample Type | commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, vermicelli, semolina |
Microprocessor control | Yes |
Function Key | There are 13 function keys on the device's membrane. 6 of these keys are 5-digit independent timers (3 digits for minutes, 2 digits for seconds). Apart from these keys, to set the minutes 3 minute setting keys (1.Dec, 2.Dec, 3.Dec), 2 seconds setting keys (1. Sec, 2. Sec), 1 "timer search" button to move between timers, 1 "set" button to memorize the set time. |