Rice Gel Consistency Tester

1. Application of high viscosity tester: Suitable for measuring the viscosity of rice gel in grain and oil testing

2Rice Gel Consistency TesterWorking conditions:

2.1 Power supply: 220-230 volts, 50Hz; ambient temperature: 5 ℃ -40 ℃; Relative humidity: 10-85%

3. Technical specifications requirements

★ Full sample grade: 28 digits,

★ Workstation operating system: The specific operation of measurement is controlled by the upper computer workstation software, which is accurate and intuitive. And it can monitor the hardware in real time and display error codes in real time after errors occur. The measurement results can be exported to Excel or saved separately, and different batches of samples are labeled with different colors.

★ Sample position can be independently controlled: each sample grade can be independently controlled, and up to 28 samples can be tested simultaneously; The sample quantity can be determined based on the situation each time, and the samples of this batch can be grouped or noted. And samples can be added at any time, without affecting the measurement time of the original sample.

★ Constant temperature control function: The advanced heating and cooling module automatically controls the experimental operation to be carried out at a constant temperature, and the temperature is displayed in real-time during the experimental process.

★ Temperature control accuracy: 25 ℃± 2 ℃

★ Measurement reminder function: Automatic reminder function after reaching the detection conditions, ensuring timely conduct of each experiment.

★ Automatic data display: Measurement results can be queried at any time, and all previously measured data can be queried.

4. Main configuration and consumables:

　　4.1Rice Gel Consistency TesterOne set of supporting software for one host (including workstation software but excluding workstation computer)

4.2 Optional: Rice Gel Consistency Measurement Prototype

Workstation software dedicated computer

Water cooling device

Its significance lies in:

·Directly related to taste quality: Gel consistency is the "prophet" of rice taste. Generally, the higher the gel consistency (the longer the flow of rice gel), the softer and more viscous the rice; the lower the gel consistency, the harder and looser the rice.

·Auxiliary identification of rice varieties: It is closely related to the content of amylose and is an important basis for distinguishing between indica rice (with low or high viscosity), japonica rice (with medium or high viscosity), and glutinous rice (with high viscosity).

·Guidance on processing and breeding: food processing enterprises can select raw materials suitable for the production of Rice noodles, rice cakes and other products according to the gel consistency; Breeding experts use it to screen and cultivate new varieties with better export sensitivity.