CN207742189U - A kind of wheat flour farinograph self-operated measuring unit - Google Patents
A kind of wheat flour farinograph self-operated measuring unit Download PDFInfo
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- CN207742189U CN207742189U CN201820091782.8U CN201820091782U CN207742189U CN 207742189 U CN207742189 U CN 207742189U CN 201820091782 U CN201820091782 U CN 201820091782U CN 207742189 U CN207742189 U CN 207742189U
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- wheat flour
- farinograph
- stirring blade
- drive shaft
- kneading
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Abstract
The utility model is related to a kind of wheat flour farinograph self-operated measuring units,Technical solution is,The first platinum resistance thermometer of the recirculated water flowing space is stretched on temperature detection hole equipped with test side,It is provided with test side on kneading-through and stretches into the second platinum resistance thermometer for rubbing mixed space,The first drive shaft surface of fast stirring blade rotation is driven to be provided with the first reflecting piece,First drive shaft side is provided with the first photoelectric sensor of face vertical with the first reflecting piece,The second drive shaft surface of slow stirring blade rotation is driven to be provided with the second reflecting piece,Second drive shaft side is provided with the second photoelectric sensor of face vertical with the second reflecting piece,The utility model is reequiped on the basis of existing farinograph,Method is reliable and stable,High certainty of measurement,Efficiently solve the control of farinograph instrument performance index and to wheat flour water absorption,Effective control of Dough stability time measurement result.
Description
Technical field
The utility model is related to the measurement of wheat flour farinograph, especially a kind of wheat flour farinograph self-operated measuring unit.
Background technology
GB/T 17320-2013《Wheat breed attribute classification》, the quality grade of wheat flour be divided into strengthening tendons, middle strengthening tendons, in
4 kinds of muscle, weak strength, quality grade deliberated index are water absorption, stabilization time, maximum tension resistance, wet gluten content, precipitation
Value, energy.Measuring instrument wherein used in wheat flour water absorption and stabilization time index is wheat flour farinograph, wheat flour silty
The reference standard of instrument production is ISO 5530-1:2013《The physical characteristic water absorption of wheat flour dough and the survey of rheological properties
Determine farinograph method》(Wheat flour-Physical characteristics of doughs-Determination of
water absorption and rheological properties using a farinograph)。
According to ISO 5530-1:2013, wheat flour farinograph rub in mixed device plus water rubs up, with the formation of dough,
Decay, consistency constantly change with the time is rubbed up.The device for measuring force and recording device of farinograph automatically record dough and rub up
It is steady can to calculate the water absorption of wheat flour, dough from the farinograph parameter of record for changing rule of the resistance relative to the time in the process
It the evaluation indexes such as fixes time, the physical characteristic of overall merit wheat.Consistency refers to the defined constant rotational speed mixing surface of farinograph
Resistance when group, is indicated with professional unit FU.Wheat flour water absorption refers under the conditions of predetermined operation, and dough maximum consistency reaches
When 500FU, the volume (mL) of required addition water.Dough stability time refer to farinograph parameter top edge for the first time with 500FU graticules
Intersect to the time interval (min) being lowered away between 2 points of 500FU graticules.Farinograph rubs 2 kinds of the capacity point of mixed device：300g is rubbed
Mixed device or 50g rub mixed device.
According to ISO 5530-1:2013, farinograph host performance index includes stirring blade rotating speed index：Slow stirring blade
Rotating speed is (63 ± 2) r/min, and fast, slow stirring blade rotating ratio is (1.50 ± 0.01): 1；Consistency factor when unloaded：(0±5)
FU；Temperature index in kneading-through：(30.0±0.2)℃；Dough stability time measurement reproducibility index：No more than 1.3min.In addition,
In kneading-through temperature control be that kneading-through wall inner cavity is connected with external thermostatic water bath by hose, by thermostatted water recycle with
It controls kneading-through wall temperature and then controls temperature in kneading-through.The measurement method and measuring device of farinograph do not have at present, are true
The quality for protecting farinograph measurement result needs to develop farinograph self-operated measuring unit and its corresponding measurement method.
Utility model content
For the above situation, to overcome the defect of the prior art, the purpose of the utility model to be just to provide a kind of wheat flour
Farinograph automatic measurement measures and measurement method, can effectively solve the accuracy of wheat flour farinograph measurement and asking for repeatability
Topic.
The utility model solve technical solution be：
A kind of wheat flour farinograph self-operated measuring unit, including wheat flour farinograph, wheat flour farinograph knead dough body with
Rear panel, which is bolted together, constitutes kneading-through, and kneading-through is structure of container, and the accommodation space inside structure of container constitutes wheat flour
Rub mixed space, the side wall of body of kneading dough is hollow structure, and inner cavity constitutes the recirculated water flowing space, is respectively arranged on body of kneading dough
The inlet and outlet being connected with the recirculated water flowing space are respectively provided on rear panel and stretch into the fast paddle for rubbing mixed space
Piece and slow stirring blade are provided with the temperature detection hole being connected with the recirculated water flowing space, temperature detection on body top surface of kneading dough
The first platinum resistance thermometer of the recirculated water flowing space is stretched into equipped with test side on hole, test side is provided on kneading-through and stretches into and rub
Second platinum resistance thermometer in mixed space drives the first drive shaft surface of fast stirring blade rotation to be provided with the first reflecting piece,
First drive shaft side is provided with the first photoelectric sensor of face vertical with the first reflecting piece, constitutes fast stirring blade
Rotation speed monitoring structure drives the second drive shaft surface of slow stirring blade rotation to be provided with the second reflecting piece, the second drive shaft one
Side is provided with the second photoelectric sensor of face vertical with the second reflecting piece, constitutes the rotation speed monitoring knot of slow stirring blade
Structure.
A kind of wheat flour farinograph method for automatic measurement, includes the following steps：
1), self-operated measuring unit is installed
Self-operated measuring unit includes wheat flour farinograph, and knead dough body and the rear panel of wheat flour farinograph are bolted together structure
At kneading-through, kneading-through is structure of container, and the accommodation space composition wheat flour inside structure of container rubs mixed space, body of kneading dough
Side wall is hollow structure, and inner cavity constitutes the recirculated water flowing space, is respectively arranged with and recirculated water flowing space phase on body of kneading dough
The inlet and outlet of connection are respectively provided on rear panel and stretch into the fast stirring blade for rubbing mixed space and slow stirring blade, rub
The temperature detection hole being connected with the recirculated water flowing space is provided on the body top surface of face, temperature detection stretches on hole equipped with test side
First platinum resistance thermometer of the recirculated water flowing space is provided with test side on kneading-through and stretches into the second platinum resistance for rubbing mixed space
Thermometer drives the first drive shaft surface of fast stirring blade rotation to be provided with the first reflecting piece, the setting of the first drive shaft side
The first photoelectric sensor for having face vertical with the first reflecting piece constitutes the rotation speed monitoring structure of fast stirring blade, drives
Second drive shaft surface of slow stirring blade rotation is provided with the second reflecting piece, the second drive shaft side be provided with it is second reflective
Second photoelectric sensor of the vertical face of piece constitutes the rotation speed monitoring structure of slow stirring blade；
2), unloaded consistency measurement：
It is lubricated at the slit between fast, slow stirring blade and the rear panel for rubbing mixed device with a drop water, makes fast, slow stirring blade just
Often rotation, the consistometric value that record wheat flour farinograph is shown, as unloaded consistency should meet (0 ± 5) FU requirements, if discontented
Foot, then thoroughly cleaning rubs mixed device or eliminates other factors for causing frictional resistance, until the requirement of satisfaction (0 ± 5) FU；
3), stirring sheet tachometric survey
The rotating speed of fast, slow stirring blade, slow stirring blade rotating speed control are measured by photoelectric sensor and reflecting piece
In (63 ± 2) r/min, while fast, slow stirring blade rotating ratio being made to be (1.50 ± 0.01): 1；
4) temperature controls：
Thermostatic water bath is connected with the inlet and outlet kneaded dough on body respectively by circulation line, the water of thermostatic water bath
Temperature control system starts the recirculated water between thermostatic water bath and kneading-through side wall at 30.0 degrees Celsius, measures the first platinum resistance thermometer
Make the recirculated water flowing space in kneading-through side wall by regulating and controlling the temperature of thermostatic water bath with the temperature of the second platinum resistance thermometer
Temperature control rubbed in (30.0 ± 0.2) DEG C, in kneading-through mixed space temperature be (30.0 ± 0.2) DEG C, can absorb water
The measurement of amount and Dough stability time；
5) absorb water measurement：
It is accurate weigh wheat flour standard sample and be added to it is dry rub in mixed space, start motor, rub mixed wheat flour mark
Quasi- sample 60-70 seconds, make the maximum consistency of dough toward one end Jia Shui of the mixed space far from stirring blade is rubbed with buret immediately
Close to 500 FU, and in being completed in 25s, a certain amount of water is added so that the maximum consistency of dough is 480-520FU, works as dough
When formation, under non-stop-machine state, all broken face blocks for being adhered to kneading-through inner wall are scraped in dough with scraper, if thick
Degree is too big, and a small amount of water can be added by buret makes maximum consistency be 480-520FU, records final amount of water and corresponding maximum
Consistency show that maximum consistency is that the corresponding corrections of 500FU add by maximum consistency in 480FU to the mixed experiment of rubbing between 520FU
Water, i.e. water absorption are calculated according to formula (1) or formula (2), and wherein formula (1) rubs mixed device for capacity for 300g, and formula (2) is directed to
Capacity rubs mixed device for 50g's：
VC=V+0.096 (C-500) (1)
VC=V+0.016 (C-500) (2)
In formula：VC--- maximum consistency is the corresponding correction amount of water of 500FU, mL；
V --- the volume of water in wheat flour standard sample, mL are added from buret；
C --- maximum consistency, FU are calculated by formula (3)：
C=(C1+C2)/2 (3)
In formula：C1--- the numerical value of the peak of profile, FU on the farinograph parameter of farinograph output；
C2--- the numerical value of the peak of the farinograph parameter bottom profiled of farinograph output, FU；
Mixed device of rubbing that is continuous to measure 2 times, being 300g for capacity, correction amount of water is very poor to be not more than 2.5ml, for capacity
For the mixed device of rubbing of 50g, correction amount of water is very poor to be not more than 0.5ml, its average value is taken to add water as the correction needed for step 6)
Amount；
6) Dough stability time measures：
According to Water uptake measurement as a result, it is accurate weigh wheat flour standard sample and be added to dry rub mixed space (1a)
It is interior, start motor, rub mixed wheat flour standard sample 60-70s, rubs the one end of mixed space far from stirring blade with buret is past immediately
Add water, it is the correction amount of water V of step 5) water absorption survey calculation to add the volume of waterC, and in being completed in 25s, pass through output
Farinograph parameter measures wheat flour silty Dough stability time, continuous to measure 3 times, is averaged, when calculating dough stabilization by formula (4)
Between the error of indication：
In formula：△ T --- the Dough stability time error of indication, min；
--- Dough stability time measures average value, min；
Ts--- the Dough stability time standard value of wheat flour standard sample, min；(specific standards value is shown in wheat flour standard
Sample certificate)
Same wheat flour standard sample is continuously measured 6 times, the experimental standard deviation of Dough stability time is calculated by formula (5)
Characterization as measurement reproducibility；
In formula：S --- Dough stability time measurement reproducibility (standard deviation), min；
Ti--- Dough stability time measured value when ith measures, min；
N --- pendulous frequency, n=6.
The utility model self-operated measuring unit structure novel is unique, and advantages of simple is easy to produce, easy to operate, in existing silty
It is reequiped on the basis of instrument, method is reliable and stable, high certainty of measurement, efficiently solves the control of farinograph instrument performance index
System and effective control to wheat flour water absorption, Dough stability time measurement result, there is actual application value, easy to use,
Effect is good, is the innovation in wheat flour farinograph measuring device, and economic and social profit is notable.
Description of the drawings
Fig. 1 is the structural schematic diagram of the utility model wheat flour farinograph.
Fig. 2 is the farinograph parameter schematic diagram of the utility model wheat flour farinograph output.
Fig. 3 is that the utility model is kneaded dough body and rear panel sectional view.
Fig. 4 is that the utility model is kneaded dough body and rear panel vertical view.
Wherein 1 rear panel；2 kneading-throughs (rub mixed device rest part)；3 motors；4 ball bearings；5 levers；6 counterweights；7
Dial gauge outfit；8 pointers；9 taking-notes stands；10 loggers；11 oil dampers；The fast stirring blades of 12a；The slow stirring blades of 12b；
13 first platinum resistance thermometers；14 second platinum resistance thermometers；The first reflecting pieces of 15a；The second reflecting pieces of 15b；The first photoelectricity of 16a
Speed probe；The second photoelectric sensors of 16b；17a, water inlet；17b water outlets；18 temperature detection holes；19 first is aobvious
Show device；20 second displays.
Specific implementation mode
Specific embodiment of the present utility model is described in further detail below in conjunction with attached drawing.
It is provided by Fig. 1-4, a kind of wheat flour farinograph self-operated measuring unit, including wheat flour farinograph, wheat flour silty
The body 2 of kneading dough of instrument is bolted together with rear panel 1 constitutes kneading-through, and kneading-through is structure of container, the receiving inside structure of container
Space composition wheat flour rubs mixed space 1a, and the side wall for body 2 of kneading dough is hollow structure, and inner cavity constitutes the recirculated water flowing space
2a is respectively arranged with and the recirculated water flowing space 2a water inlet 17a being connected and water outlet 17b, rear panel 1 on body 2 of kneading dough
On be respectively provided with and stretch into the fast stirring blade 12a for rubbing mixed space 1a and slow stirring blade 12b, be provided on 2 top surface of body of kneading dough with
Circulating water flow is stretched on temperature detection hole 18 in the temperature detection hole 18 that recirculated water flowing space 2a is connected equipped with test side 131
The first platinum resistance thermometer 13 of space 2a is moved, test side 141 is provided on kneading-through and stretches into the second platinum electricity for rubbing mixed space 1a
Thermometer 14 is hindered, drives the first surfaces drive shaft 14a of fast stirring blade 12a rotations to be provided with the first reflecting piece 15a, first drives
The sides moving axis 14a are provided with the first photoelectric sensor 16a of face vertical with the first reflecting piece 15a, constitute fast paddle
The rotation speed monitoring structure of piece drives the second surfaces drive shaft 14b of slow stirring blade 12b rotations to be provided with the second reflecting piece 15b,
Second sides drive shaft 14b are provided with the second photoelectric sensor 16b of face vertical with the second reflecting piece 15b, constitute slow
The rotation speed monitoring structure of stirring blade.
To ensure that using effect, the wheat flour farinograph further include for driving the first drive shaft 14a and second to drive
The motor 3 of moving axis 14b rotations, motor drives the first drive shaft and the rotation of the second drive shaft, to drive stirring blade to rotate；
The wheat flour farinograph further includes device for measuring force for detecting wheat flour consistency and for exporting consistency inspection
The output end of the logger 10 of geodesic structure, device for measuring force is connected with the input terminal of logger 10；The device for measuring force includes and electricity
The connected lever 5 of the rotation axis of machine 3 and it is separately positioned on the counterweight 6 at lever both ends, oil damper 11 and thick for showing
Dial gauge outfit 7, pointer 8 and the taking-notes stand 9 of degree.
First platinum resistance thermometer 13 is connected with the first display 19, described second platinum resistance thermometer 14 with
Second display 20 is connected, and constitutes temperature displaying structure.
The output end of the first photoelectric sensor 16a and the second photoelectric sensor 16b with display phase
Even, the rotating speed for constituting fast, slow stirring blade shows structure.
It is provided with the organic glass cover board for heat preservation on the kneading-through, is provided with for second on organic glass cover board
The access aperture that platinum resistance thermometer 14 stretches into.
A kind of wheat flour farinograph method for automatic measurement, includes the following steps：
1), self-operated measuring unit is installed
Self-operated measuring unit includes wheat flour farinograph, and the body 2 of kneading dough of wheat flour farinograph is bolted together with rear panel 1
Kneading-through is constituted, kneading-through is structure of container, and the accommodation space composition wheat flour inside structure of container rubs mixed space 1a, kneads dough
The side wall of body 2 is hollow structure, and inner cavity constitutes recirculated water flowing space 2a, is respectively arranged on body 2 of kneading dough and circulating water flow
The water inlet 17a and water outlet 17b that space 2a is connected are moved, the fast stirring stretched into and rub mixed space 1a is respectively provided on rear panel 1
Blade 12a and slow stirring blade 12b is provided with the temperature detection being connected with recirculated water flowing space 2a on 2 top surface of body of kneading dough
Hole 18 stretches into the first platinum resistance thermometer 13 of recirculated water flowing space 2a on temperature detection hole 18 equipped with test side 131, kneads dough
It is provided with test side 141 on alms bowl and stretches into the second platinum resistance thermometer 14 for rubbing mixed space 1a, drives fast stirring blade 12a rotations
First surfaces drive shaft 14a are provided with the first reflecting piece 15a, and the first sides drive shaft 14a are provided with hangs down with the first reflecting piece 15a
First photoelectric sensor 16a of straight face, constitutes the rotation speed monitoring structure of fast stirring blade, drives slow stirring blade 12b
Second surfaces drive shaft 14b of rotation are provided with the second reflecting piece 15b, the second sides drive shaft 14b be provided with it is second reflective
Second photoelectric sensor 16b of the vertical faces of piece 15b, constitutes the rotation speed monitoring structure of slow stirring blade；
2), unloaded consistency measurement：
It is lubricated at the slit between fast, slow stirring blade and the rear panel for rubbing mixed device with a drop water, makes fast, slow stirring blade just
Often rotation, the consistometric value that record wheat flour farinograph is shown, as unloaded consistency should meet (0 ± 5) FU requirements, if discontented
Foot, then thoroughly cleaning rubs mixed device or eliminates other factors for causing frictional resistance, until the requirement of satisfaction (0 ± 5) FU；
3), stirring sheet tachometric survey
The rotating speed of fast, slow stirring blade, slow stirring blade rotating speed control are measured by photoelectric sensor and reflecting piece
In (63 ± 2) r/min, while fast, slow stirring blade rotating ratio being made to be (1.50 ± 0.01): 1；
4) temperature controls：
Thermostatic water bath is connected with the water inlet 17a and water outlet 17b to knead dough on body 2 respectively by circulation line, constant temperature
The water temperature of sink is controlled at 30.0 DEG C, starts the recirculated water between thermostatic water bath and kneading-through side wall, measures the first platinum resistance temperature
The temperature of degree meter and the second platinum resistance thermometer makes recirculated water in kneading-through side wall flow by regulating and controlling the temperature of thermostatic water bath
The temperature that mixed space 1a is rubbed in the temperature control in space in (30.0 ± 0.2) DEG C, in kneading-through is (30.0 ± 0.2) DEG C, Fang Kejin
The measurement of row water absorption and Dough stability time；
5) absorb water measurement：
It is accurate weigh wheat flour standard sample and be added to it is dry rub in mixed space 1a, start motor, rub mixed wheat flour
Standard sample 60-70s makes the maximum consistency of dough with buret toward one end Jia Shui of the mixed space far from stirring blade is rubbed immediately
Close to 500 FU, and in being completed in 25s, a certain amount of water is added so that the maximum consistency of dough is 480-520FU, works as dough
When formation, under non-stop-machine state, all broken face blocks for being adhered to kneading-through inner wall are scraped in dough with scraper, if thick
Degree is too big, and a small amount of water can be added by buret makes maximum consistency be 480-520FU, records final amount of water and corresponding maximum
Consistency show that maximum consistency is that the corresponding corrections of 500FU add by maximum consistency in 480FU to the mixed experiment of rubbing between 520FU
Water, i.e. water absorption are calculated according to formula (1) or formula (2), and wherein formula (1) rubs mixed device for capacity for 300g, and formula (2) is directed to
Capacity rubs mixed device for 50g's：
VC=V+0.096 (C-500) (1)
VC=V+0.016 (C-500) (2)
In formula：VC--- maximum consistency is the corresponding correction amount of water of 500FU, mL；
V --- the volume of water in wheat flour standard sample, mL are added from buret；
C --- maximum consistency, FU are calculated by formula (3)：
C=(C1+C2)/2 (3)
In formula：C1--- the numerical value of the peak of profile, FU on the farinograph parameter of farinograph output；
C2--- the numerical value of the peak of the farinograph parameter bottom profiled of farinograph output, FU；
Mixed device of rubbing that is continuous to measure 2 times, being 300g for capacity, correction amount of water is very poor to be not more than 2.5ml, for capacity
For the mixed device of rubbing of 50g, correction amount of water is very poor to be not more than 0.5ml, its average value is taken to add water as the correction needed for step 6)
Amount；
6) Dough stability time measures：
According to Water uptake measurement as a result, it is accurate weigh wheat flour standard sample and be added to dry rub mixed space (1a)
It is interior, start motor, rub mixed wheat flour standard sample 60-70s, rubs the one end of mixed space far from stirring blade with buret is past immediately
Add water, it is the correction amount of water V of step 5) water absorption survey calculation to add the volume of waterC, and in being completed in 25s, pass through output
Farinograph parameter measures wheat flour silty Dough stability time, continuous to measure 3 times, is averaged, when calculating dough stabilization by formula (4)
Between the error of indication：
In formula：△ T --- the Dough stability time error of indication, min；
--- Dough stability time measures average value, min；
Ts--- the Dough stability time standard value of wheat flour standard sample, min；(specific standards value is shown in wheat flour standard
Sample certificate)
Same wheat flour standard sample is continuously measured 6 times, the experimental standard deviation of Dough stability time is calculated by formula (5)
Characterization as measurement reproducibility；
In formula：S --- Dough stability time measurement reproducibility (standard deviation), min；
Ti--- Dough stability time measured value when ith measures, min；
N --- pendulous frequency, n=6.
First platinum resistance thermometer and the second platinum resistance thermometer are the prior art (commercial product), can be real-time
Simultaneously displays temperature is monitored, such as the model CST 6602-4 that Beijing ConST Instruments Technology Inc. produces and sells
Platinum resistance thermometer；
First photoelectric sensor and the second photoelectric sensor is the prior art (commercial product), energy
Enough real-time rotating speeds for monitoring and showing drive shaft, the model produced and sold such as Shanghai YangGu instrument and meter for automations Co., Ltd
The photoelectric sensor of SZGB-8；
The wheat flour standard sample is wheat flour farinograph parameter-stabilization of Beijing Dongfang Fude Technology Development Center's sale
Time detection standard sample, certificate of approval number GSB 02-2841-2016, Standardization Administration of China's approval
Have card standard sample；
The wheat flour farinograph can be the electronic type wheat flour farinograph of various models, weigh such as Heze and lead to experiment instrument
The electron powdery instrument etc. that device Co., Ltd produces and sells.
The utility model achieves very satisfied advantageous effects, with wheat flour silty through practical application and calculating
Curve-stabilization time detection is sample with standard sample, carries out the sky of farinograph according to the method for the utility model respectively
Carry that consistency measurement, stirring sheet tachometric survey, temperature control, water suction measurement, Dough stability time measure in kneading-through.
Related experimental data is as follows：
By the above situation it is found that the slow stirring blade rotating speed for 4 farinographs that this method measures, fast, slow stirring blade turn
Speed ratio, consistency when unloaded, temperature in kneading-through, Dough stability time measurement reproducibility meet ISO 5530-1:2013 require.
The Dough stability time standard value of experiment wheat flour farinograph parameter-stabilization time detection standard sample used is 10.0min,
The expanded uncertainty U=0.4min (k=2) of standard value.Expanded uncertainty illustrates the level of this research and production of metallurgical standard sample,
The result that 3 times of expanded uncertainty can be used in user is evaluated, i.e., the error of indication is no more than 3 × U=3 × 0.4=1.2min,
It can be considered and meet the requirements.The maximum error of indication of the Dough stability time of 4 farinographs is 1.1min, is met the requirements.
ISO 5530-1 may be implemented in the self-operated measuring unit of the utility model:The performance indicator of 2013 pairs of farinograph hosts
Measurement, which measures wheat flour farinograph parameter-stabilization time detection with standard sample using farinograph, no
Be only capable of the accuracy of the Dough stability time measurement result of effective evaluation farinograph, at the same also assure measurement result traceability and
Validity makes the reliability and consistency higher of measurement result, there is actual application value, and with conveniently, effect is good, is wheat flour
Innovation in farinograph measuring device and method, economic and social profit are notable.
Applicant is not meant to limit this Shen it is noted that a kind of above-mentioned only embodiment pointed out of the application
Protection domain please, it is every to be made and technical scheme technical side of the same nature with equivalent or equivalent substitute means
Case belongs to the protection domain of the application.
Claims (6)
1. a kind of wheat flour farinograph self-operated measuring unit, including wheat flour farinograph, the body of kneading dough (2) of wheat flour farinograph with
Rear panel (1), which is bolted together, constitutes kneading-through, and kneading-through is structure of container, and the accommodation space inside structure of container constitutes wheat
Powder rubs mixed space (1a), and the side wall of body of kneading dough (2) is hollow structure, and inner cavity constitutes the recirculated water flowing space (2a), kneads dough
The water inlet (17a) being connected with the recirculated water flowing space (2a) and water outlet (17b), rear panel are respectively arranged on body (2)
(1) it is respectively provided on and stretches into the fast stirring blade (12a) for rubbing mixed space (1a) and slow stirring blade (12b), which is characterized in that rubbed
The temperature detection hole (18) being connected with the recirculated water flowing space (2a), temperature detection hole (18) are provided on face body (2) top surface
The first platinum resistance thermometer (13) of the recirculated water flowing space (2a) is above stretched into equipped with test side, and test side is provided on kneading-through
The second platinum resistance thermometer (14) for rubbing mixed space (1a) is stretched into, the first drive shaft for driving fast stirring blade (12a) to rotate
The surface (14a) is provided with the first reflecting piece (15a), and the side the first drive shaft (14a) is provided with vertical with the first reflecting piece (15a)
The first photoelectric sensor (16a) of face, constitutes the rotation speed monitoring structure of fast stirring blade, drives slow stirring blade
Surface second drive shaft (14b) of (12b) rotation is provided with the second reflecting piece (15b), and the side the second drive shaft (14b) is provided with
The second photoelectric sensor (16b) of face vertical with the second reflecting piece (15b), constitutes the rotation speed monitoring knot of slow stirring blade
Structure.
2. wheat flour farinograph self-operated measuring unit according to claim 1, which is characterized in that the wheat flour silty
Instrument further includes the motor (3) for driving the first drive shaft (14a) and the second drive shaft (14b) to rotate.
3. wheat flour farinograph self-operated measuring unit according to claim 1, which is characterized in that the wheat flour silty
Instrument further includes the device for measuring force for detecting wheat flour consistency and the logger (10) for exporting consistency detection structure, dynamometry dress
The output end set is connected with the input terminal of logger (10).
4. wheat flour farinograph self-operated measuring unit according to claim 1, which is characterized in that first platinum resistance
Thermometer (13) is connected with the first display (19), second platinum resistance thermometer (14) and second display (20) phase
Even, temperature displaying structure is constituted.
5. wheat flour farinograph self-operated measuring unit according to claim 1, which is characterized in that first photoelectric whirl
The output end of sensor (16a) and the second photoelectric sensor (16b) is connected with display, constitutes fast, slow stirring blade
Rotating speed show structure.
6. wheat flour farinograph self-operated measuring unit according to claim 1, which is characterized in that be arranged on the kneading-through
Be useful for the organic glass cover board of heat preservation, be provided on organic glass cover board for the second platinum resistance thermometer (14) stretch into
Enter hole.
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| CN201820091782.8U CN207742189U (en) | 2018-01-19 | 2018-01-19 | A kind of wheat flour farinograph self-operated measuring unit |
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| CN108088967A (en) * | 2018-01-19 | 2018-05-29 | 河南省计量科学研究院 | A kind of wheat flour farinograph self-operated measuring unit and measuring method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108088967A (en) * | 2018-01-19 | 2018-05-29 | 河南省计量科学研究院 | A kind of wheat flour farinograph self-operated measuring unit and measuring method |
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