Viscosity is one of the most important physical properties of food. During storage, viscosity is inversely proportional to time. The longer the time, the lower the viscosity. Therefore, viscosity is an indicator of wheat quality and storage changes. The accuracy of viscosity measurement is very important for the quality inspection of food. However, there are many factors that affect the measured results in the actual detection process. Therefore, the detection results are more discrete and less reproducible. The viscosity tester can effectively measure the viscosity of foodstuffs.
In strict accordance with the above method of operation, using the same gelatinization controller, the same environmental conditions, under different voltage conditions, repeated tests. At high voltage, the gelatinization solution can achieve a strong degree of boiling, and when the voltage is low, the gelatinization solution can hardly boil or even reach boiling. In addition, when the voltage is high, the sample solution can be boiled when it is heated for about 5 minutes, and when the voltage is low, the sample solution can be boiled for 7 to 8 minutes or even 10 minutes to make the gelatinization process longer.
There are many factors that affect the determination of wheat viscosity. Through the usual work practices, the main factors influencing the results of viscosity measurement are summarized as follows: ambient temperature, bath temperature, sample thickness, sample moisture, gelatinization boiling, how much gelatinized liquid is collected, The homogeneity of the gelatinization solution, the temperature at which the gelatinization solution is drawn, the volume of the filtrate to be filtered, the correct selection of the viscometer, the verticality of the viscometer, the individual's understanding of different micro-boiling, the pressure difference across the area, the voltage level, the viscosity tester Instrument error itself.
From the test results of the viscosity tester, it can be seen that the ambient temperature, voltage, and the instrument have a great influence on the measurement results of the viscosity of wheat. In actual operation, it is impossible to meet all operating conditions due to various reasons, so we changed the control of the gelatinization of the instrument to manual control to overcome the influence of external conditions on the test results, and artificially strictly maintain uniform micro-boiling of the gelatinization liquid. The operating conditions of the various detection mechanisms are variable, while keeping the uniform micro-boiling of the gelatinization liquid constant.
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