Falling value is an important indicator of the quality of flour and other substances. There are special instruments for measuring the falling value in the market, and people call it a drop value measuring instrument. For the concept of landing value, we first need to do a deep understanding of it, otherwise how to measure it? The fall value means that the wheat was made into a suspension of sodium dodecyl sulfate (SDS) under specified smashing and screening conditions. After a fixed period of shaking and standing, the flour gluten in the suspension was combined with the surfactant SDS. Swelling occurs under the effect of acid to form flocculent precipitates. The sediment volume is then measured as the sedimentation value.

Falling value measuring instrument is one of many products produced by our company. It is mainly composed of test unit (water bath, stirring system), control unit display screen, printer and so on. Applicable to the determination of cereals, especially wheat flour, is an essential instrument for quality testing in the fields of grain storage, flour processing, food processing and other fields. The user can choose to print with or without printing function according to actual needs. The measurement method of the fall value meter can refer to GB/T15685-1995, so the measurement result meets the requirements of the testing organization.

Falling value meter deeply welcomed by consumers first depends on its own advantages and scope of application, falling value tester settling laboratory according to the effect of lactic acid treatment of wheat flour gluten protein, that is, when a certain concentration of lactic acid solution processing wheat flour, due to gluten Protein hydration ability The protein particles will swell and settle to the bottom of the suspension. The amount of precipitation will vary depending on the hydration rate and hydration capacity of the gluten protein in the wheat flour. Strong powder has a higher hydration rate and greater hydration capacity than weak powder, and therefore has a larger settlement value. The sedimentation test uses the hydration rate and hydration capacity of the wheat flour gluten protein to obtain the sedimentation value.

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