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Hangzhou Daji Optoelectronic Instrument Co., Ltd
Grain kinematic viscosity tester
NegotiableUpdate on 05/19
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Overview
Grain kinematic viscosity tester - GB/T 5516-2011 During storage, the physical, chemical, physiological, and biochemical properties of grains are prone to change. Viscosity is one of the important physical properties of grains, and as storage time prolongs, grain viscosity will significantly decrease, while gelatinization temperature and water absorption will increase, resulting in a decrease in taste score and a deterioration in quality
Product Details
Grain kinematic viscosity tester--During the storage process, the physical, chemical, physiological, and biochemical properties of grains are prone to change, and viscosity is one of the important physical characteristics of grains. With the extension of storage time, the viscosity of grains will significantly decrease, while the gelatinization temperature and water absorption will increase, resulting in a decrease in taste scores and a deterioration in quality. Therefore, measuring grain viscosity is a sensitive indicator for evaluating grain quality and storage stability, and is of great significance in guiding grain storage. The viscosity of grain (GB/T 5516-2011) is measured using the Auger capillary viscometer method, which involves multiple constant temperature equipment, gelatinization devices, and instrument components, making the operation complicated and the gelatinization process difficult to control. In recent years, with the advancement of technology, inspection work has also entered the track of instrument analysis. The LN-II grain viscosity analyzer has the advantages of convenience, speed, and accuracy. It can simultaneously gelatinize two samples with good reproducibility, making it an ideal instrument for measuring grain viscosity.
Working principle
The LN-II grain viscosity tester is designed based on the capillary viscometer method, which involves crushing, gelatinizing, filtering, and measuring the time required for the gelatinized liquid to flow through the upper and lower ball markings of the capillary viscometer. The viscosity of the grain is calculated by multiplying the viscosity coefficient of the viscometer.
Main parameters
1. Electric heating sleeve
1.1 Working voltage: (220 ± 22) V, 50Hz
1.2 Specification: 200W 500ml
2. Thermostatic water bath:
2.1 Working voltage: (220 ± 22) V, 50Hz
2.2 Heating tube: 1KW
2.3 Temperature: (50 ± 0.1) ℃
3. Capillary viscometer: There are four specifications available to meet the determination of viscosity for different samples.
4. Working environment: Temperature (5-35) ℃
5. Repeatability: In the same laboratory, with the same operator using the same equipment and using the same measurement method, the same sample should be measured four times in a short period of time. The difference between the four measurements obtained should not exceed 18% of the arithmetic mean of these four measurements.
Working principle
The LN-II grain viscosity tester is designed based on the capillary viscometer method, which involves crushing, gelatinizing, filtering, and measuring the time required for the gelatinized liquid to flow through the upper and lower ball markings of the capillary viscometer. The viscosity of the grain is calculated by multiplying the viscosity coefficient of the viscometer.
Main parameters
1. Electric heating sleeve
1.1 Working voltage: (220 ± 22) V, 50Hz
1.2 Specification: 200W 500ml
2. Thermostatic water bath:
2.1 Working voltage: (220 ± 22) V, 50Hz
2.2 Heating tube: 1KW
2.3 Temperature: (50 ± 0.1) ℃
3. Capillary viscometer: There are four specifications available to meet the determination of viscosity for different samples.
4. Working environment: Temperature (5-35) ℃
5. Repeatability: In the same laboratory, with the same operator using the same equipment and using the same measurement method, the same sample should be measured four times in a short period of time. The difference between the four measurements obtained should not exceed 18% of the arithmetic mean of these four measurements.
