Reograph alveograph, Dnipropetrovsk region.

Reograph ALVEOGRAPH

Description

The device is used to perform the following procedures: preparing a mixture of baking flour, controlling the quality of flour and determining the effect of someadditives, such as ascorbic acid, enzymes, etc. Under the condition of constant pressure for inflating the bubble, the tensile strength (P), elasticity (L), and baking ability of the flour (W) are determined. In a short time, the device gives an idea of ​​the quality of the test. There is a built-in industrial PC and proprietary software. The device is directly controlled from a built-in industrial PC with a touch screen. All properties of the test are measured, calculated and saved on an industrial PC. The graph is saved to the computer in PDF format.

A video review of the Reograph ALVEOGRAPH test analyzer can be viewed on YouTube at the following link: https://www.youtube.com/watch?v=bygcUB5fy-o

Advantages

ü Easy to use, has a reliable design;

ü Occupies a small working space in the laboratory;

ü Graph display in real time mode;

ü The received data is saved in the computer;
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ü An integrated computer makes it possible to connect to the Internet;

ü Effortless software update using remote access;

ü User-friendly multilingual software;

ü Automatic control of the bubble inflation process (without operator intervention).

v Determined indicators by the analyzer

ü Tensile test strength (P);

ü Stretchability (L);

ü Baking ability of flour (W);

ü P/L ratio;

ü Index of elasticity (Ie).