FALLING NUMBER | ALPHA AMYLASE ENZYMES METER 5000
Alpha Amylase Enzymes Meter 5100 or as in ICC Standards 107 Falling Number:
Determination of the "Falling Number" according to Hagberg - as a Measure of the Degree of Alpha-Amylase Activity in Grain and Flour.
The device is Bastak branded and its model is 5000.
The device automatically measures enzyme activity in flours and wheats.
FN measuring mode is used for determining natural alpha amylase enzymes.
FFN measuring mode is used for determining total (micro-biological + natural) alpha amylase enzymes.
Changing from FN mode to FFN mode or vice versa can be made by single button.
The device automatically adjusts the boiling temperature according to the elevation.
The company name, company address, company phone, fax numbers and web can be saved in the memory of the device.
In order to save the results, a printer can be connected to the computer if required and the company information can be seen on every printer output together with the results.
When the water level reduces, it passes to the stand-by mode for the safety of the operator and a warning message appears on the screen. It has blue LCD screen. The device has 20 function buttons.
On the screen of the device, date, hour, interior temperature of the device, measuring mode and operation status of the device (running, printing, stop… etc.) can be displayed.
The outside dimensions of the device are 360x560x440 mm and its net weight is 11 kg.
As ICC: International Association for Cereal Science And Technology:
The method is applicable to meal and flour of wheat, rye, barley, as well as to other grains and to starch containing and malted products. In this standard the word "flour" also means meals and ground grains (wholemeal).
By converting the Falling Number into the Liquefaction Number it is possible to calculate the composition of flour mixtures of desired Falling Number.
The Falling Number is defined as the time in seconds required to stir and to allow a viscometer stirrer to fall a measured distance through a hot aqueous meal, flour or starch gel undergoing liquefaction due to alpha-amylase activity.