Falling Number Test Meter

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 grain. 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.
Working theory: The suspension of grain powder (i.e. 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.
Tech index: (national standard GB 10361?89)
Water bath barrel heater: 600W
Agitator weight: 25¡À0.05g
Gluten tube: outer diameter: 23.8¡À0.25mm
Inner diameter 21¡À0.02mm
Interior height: 220¡À0.3mm
Repeatability: the two analyzing results?difference shouldn?t exceed the average number?s 10%
Dimensions: 420?340?350mm
Weight: 25kg
Power supply: AC 220V¡À10% 50Hz

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