Determination of moisture :
Firstly, the constant temperature incubator is in the specified temperature, and the constant weight aluminum box is less than 0.005 g until the difference between the two values ​​is constant weight. After sampling, it is dried according to the requirements, and the difference between the two weighings is less than 0.005g. However, the difference between the two measurements is not more than 0.2%. As long as the water-regulated flour, the anti-destructive stress of the wheat endosperm will decrease to some extent, but the anti-destructive stress of the cortex of the endosperm will be improved to varying degrees. This will increase the strength of the finished product. When the moisture content of the flour increases from 12.7% to 16.5%, the lateral anti-destructive stress of the flour increases by about 50%, and the longitudinal anti-destructive stress increases by about 10%, and the resistance of the cortex The damage stress is obviously 3-5 times higher than the anti-destructive stress of the endosperm, which facilitates the stripping of the endosperm and improves the quality of the flour. At present, the net wheat moisture used in most of China's flour is: 15%-17% for semi-hard wheat, 14.5%-15.5% for soft wheat, and 17%-18.5% for hard wheat. China's various wheat flour implementation standards (national standards), according to the grade of flour, its water requirements are also different, the water requirements are less than 13.3% to 14.5%. The change of water is likely to exceed the national standard, and there are often two shortcomings. Therefore, it is extremely important to determine the moisture of the flour.
Method for testing the moisture of flour:
There are several ways to detect the moisture of flour:
(1) The actual moisture of wheat flour was determined by constant weight method at 105 °C. This detection method is laborious and time consuming, the detection period is long, and the operation is troublesome.
(2) Quantitative timed drying method. This method is also a method for determining the net content measurement of wheat flour quantitative packaged goods in JJF1070-2005 "Quantitative Packaging Commodity Net Content Measurement Inspection Rules".
(3) A variety of rapid moisture analyzers to monitor moisture, such as: Guanya brand rapid moisture detector, this monitoring method is relatively simple to operate, the obtained moisture value is more accurate and intuitive, and the moisture detection speed is faster. Improve work efficiency and have the advantage of repeatable operation. At present, this method is also a widely used method for flour enterprises. So how do you operate the SFY-6S fast moisture detector?
Steps:
The first step: press the calibration button, put the weight, and automatically calibrate. (Periodic effect, no need to start up every day)
Step 2: Sampling, press the test button to start working
Step 3: During instrument heating, the instrument is displaying the missing moisture value.
Step 4: At the end of the measurement, the instrument displays the final moisture value and records the data.
Step 5: Wait for the instrument to cool down to continue the measurement of the next sample
Flour moisture test method and steps
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