Farinograph with automatic water-adding and speed-adjustment functions and method

Abstract

The invention discloses a farinograph with automatic water-adding and speed-adjustment functions and a method. The farinograph with the automatic water-adding and speed-adjustment functions comprises a dough kneading device, a data acquisition and control system, a frequency converter and a computer; the dough kneading device comprises stirring blades, a torque sensor and a speed reducing motor; a kneading pot body is arranged outside the stirring blades; the computer data acquisition and control system is electrically connected with the frequency converter; the frequency converter is electrically connected with the speed reducing motor; the dough kneading device is provided with an automatic water adding device; the automatic water adding device comprises a water pump, a relay, a water storage container and a weighing sensor; the automatic water adding device is further provided with a heat exchange coil pipe; the heat exchange coil pipe is connected in series with the water incoming pipe part or water outgoing pipe part of the water pump; a heating water bath tank is arranged outside the heat exchange coil pipe; the heat exchange coil pipe is arranged in the warm water of the water bath tank; and an electric heating pipe and a temperature measuring probe are arranged in the water bath tank. With the farinograph adopted, computer automatic water adding is realized; and a stirring speed is controllable and can be freely set. The automation level of the farinograph is improved, and meanwhile, the accuracy of the experimental result of the farinograph is improved.

Description

technical field [0001] The invention relates to a grain and oil experiment and testing device, in particular to an automatic water-adding and speed-regulating farinograph and a method thereof. Background technique [0002] The farinometer is an important instrument for testing the gluten strength of wheat flour. It measures the strength of flour gluten by testing the rheological characteristics of the dough during the mixing process. The traditional quantitative water addition device of the farinometer generally uses a burette, which is controlled by the operator. Manual addition by staff has disadvantages such as difficulty in controlling the amount of water added, human deviation in reading judgment, and artificial differences in the speed of adding water, which reduces the success rate of the farinograph experiment and affects the accuracy of the final experimental results. [0003] The automatic water adding device of the automatic farinometer developed in recent years u...

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Problems solved by technology

[0002] The farinometer is an important instrument for testing the gluten strength of wheat flour. It measures the strength of flour gluten by testing the rheological characteristics of the dough during the mixing process. The traditional quantitative water addition device of the farinometer generally uses a burette, which is controlled by the operator. It is difficult to control the amount of water added, the reading judgment is artificially biased, and the speed of adding water is artificially different, which reduces the success rate of the farinograph experiment and affects the accuracy of the final experimental results.

[0003] The automatic water adding device of the automatic farinometer developed in recent years uses a plunger pump with a metering function, but to achieve the water addition accuracy required by the farinometer, a smaller plunger pump must be used for multiple operations, resulting in cumulative errors

[0004] In addition, the general farinograph has a fixed speed. In fact, according to the national standard, the standard farinograph experiment should stir the dough at the specified speed, and the experimental results are also obtained at the specified stirring speed, so that the experimental results can be compared. and reproducibility, but in practical applications sometimes it is necessary to increase or decrease the stirring speed to imitate the industrial mixing process, or to change the stirring speed to detect the rheological properties of the dough under different stirring intensities. Adjustable speed requirements for mass analyzers, but currently there is no farinograph that can adjust the speed

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