• Automatic detection of solvent retention SRC
One experiment to analyze the important functional components of flour that directly affect the quality of the final product:
-Damaged starch
-Wheat gluten protein
-Pentosan
The common language of the entire grain industry, from wheat breeding, flour processing to baking industry
• Enjoy a fully automated, repeatable, and reproducible detection with results unaffected by any human error
Compliant with international standard AACC-56-11

Product video introduction, please visit http://www.chopinchina.com/tech_detail.aspx?ID=76

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working principle:
Solvent Retention Capacity (SRC) refers to the ability of different polymers in flour to retain different solvents under a certain centrifugal force.
SRC includes four solvents, namely deionized water, 5% lactic acid (for detecting gluten), and 5% sodium carbonate (for detecting damaged starch)
And 50% sucrose (detecting pentosans). These solvents are used to detect the functional effects of various polymers on the quality of flour.

characteristic:
Eliminating all sources of manual SRC errors, the Chopin SRC instrument improves accuracy by 5 times.
The Chopin SRC instrument automatically performs measurement, weighing, and result display, greatly simplifying SRC detection.
For each test, the Chopin SRC instrument only takes about 10 minutes for experimenters, while the manual SRC method takes 45 minutes.
The Chopin SRC instrument can simultaneously detect 8 samples and achieve detection combinations of 1-8 samples and 1-4 different solvents.
The Chopin SRC instrument is a complete integrated system that includes a balance, oscillator, centrifuge, and supernatant drain container
Install and touch screen control device.

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The Chopin SRC instrument automatically, simply, and very accurately detects the solvent retention of flour

Application:
Breeding industry
• Detect whole wheat flour (only 5g needed), predict flour SRC
• Complementary to existing detection methods

Flour industry
• Optimize moisture and control flour quality
According to the SRC value, mix wheat flour to achieve the product's technical specifications
• Evaluate the effectiveness of chlorination treatment

Baking industry
Product performance indicators, such as cookies: water SRC<51%, lactic acid SRC>87%, sodium carbonate SRC<64%, sucrose SRC<89%
• Predict the final product volume, such as the higher the lactate SRC, the larger the bread volume
• Predicting bread core structure: high levels of lactate SRC, sucrose SRC, and sodium carbonate SRC lead to a harder bread core

Parameters:
Power supply: 220/240V -50/60Hz
Net weight: 100kg
Power: 1300W
Size (LxHxD): 86.5x80.5x75.1cm