Diastograph device (amylograph analogue) Y37
It is applied at the grain-receiving, agricultural enterprises, mill factories, in the baking and confectionery industry.
Diastograph device (amylograph analogue) Y37 is designed to determine the ability of starch to gelatinization and the activity of amylolytic enzymes of wheat varietal and whole grain flour, rice, rye, barley and other types of flour, as well as starch.
It is applied at the grain-receiving, agricultural enterprises, mill factories, in the baking and confectionery industry.
The principle of operation of the device is based on the constant heating of a suspension of flour and distilled water with a temperature gradient of 1.5 °C/min with constant stirring in a rotating bowl and measuring the force of the viscosity of the sample. Control is carried out directly from the PC by means of the built-in touch panel. The temperature of the instrument is controlled and monitored by software. The user-friendly interface makes it possible to work with different types of samples such as starch, modified starch with changing the heating/cooling rate and bowl rotation speed depending on the application.
Indicators determined by the analyzer of flour and starch:
- Initial viscosity / Gelatinization start temperature;
- Maximum gelatinization viscosity / Gelatinization temperature;
- Temperature / viscosity in the heating / cooling phase;
- Viscosity during retention.
Specifications
| Model | Y37 | |
| Bowl volume, ml | 550 | |
| Bowl rotation speed: | ||
| – standard, min-1 | 75 | |
| – adjustable, min-1 | 0…300 | |
| Heating rate: | ||
| – standard, °C/min | 1,5 | |
| – adjustable,* °C/min | 0,1…3,0 | |
| Power supply, V / Hz | 230±23 / 50 | |
| Overall dimensions L × W × H, mm | 870 x 650 x 500 | |
| Weight, kg | 72 | |
| * Chiller Y14.2 available as an option | ||
Аdvantages
- Easy to operate, has a reliable design;
- Determines both the gelatinization characteristics of different types of flour and starch;
- Two devices in one case;
- Effortless software update via remote access;
- Saving data and results in a PC;
- Presence of an integrated computer, which makes it possible to connect to the Intranet network;
- Creation of special tests for various applications;
- Measurement of alpha-amylase activity in flour.
Photo
| Model | Y37 | |
| Bowl volume, ml | 550 | |
| Bowl rotation speed: | ||
| – standard, min-1 | 75 | |
| – adjustable, min-1 | 0…300 | |
| Heating rate: | ||
| – standard, °C/min | 1,5 | |
| – adjustable,* °C/min | 0,1…3,0 | |
| Power supply, V / Hz | 230±23 / 50 | |
| Overall dimensions L × W × H, mm | 870 x 650 x 500 | |
| Weight, kg | 72 | |
| * Chiller Y14.2 available as an option | ||
- Easy to operate, has a reliable design;
- Determines both the gelatinization characteristics of different types of flour and starch;
- Two devices in one case;
- Effortless software update via remote access;
- Saving data and results in a PC;
- Presence of an integrated computer, which makes it possible to connect to the Intranet network;
- Creation of special tests for various applications;
- Measurement of alpha-amylase activity in flour.
