XHP-PFN-2500 Drop Value Tester

The XHP-PFN -2500 Drop Value Tester is primarily used to detect sprout damage by measuring the α-amylase activity in flour, thereby ensuring the quality of grains and flour. Even if sprouted grains constitute less than 5% of a grain batch, they can compromise the overall quality of the grain, driving its market price down by 10–30% compared to standard grain and resulting in significant economic losses.

The XHP-PFN -2500 Drop Value Tester measures α-amylase activity by determining the viscosity of a flour suspension heated in a water bath. The PFN enables a more precise assessment of flour quality; it is suitable for analyzing grains such as wheat and wheat flour, making it an essential quality control instrument in fields such as grain storage and flour processing.

ICC 107/1, GB/T 10361-2008, AACC 56-81.03, ISO 3093-2009

l The water bath housing is constructed from heat-resistant, thermally insulating materials, providing excellent protection for the operator and preventing burns.

l The water bath features an automatic water replenishment function; it automatically refills when the water level drops, ensuring the level is maintained at the optimal height.

l The control unit and main instrument are integrated into a single, compact design, offering higher system integration and occupying less bench space.

l ·Equipped with a 7-inch color touchscreen display that can be tilted forward and backward, allowing users to view and operate the instrument comfortably from various angles.

l The instrument features a built-in altitude sensor that automatically calibrates the test results based on the detected altitude data.

l Includes a data export function, allowing test data to be transferred to a computer for further processing and analysis.

l Features an automatic target-setting function for the Falling Number; once the target value is reached, the instrument automatically stops and reports the result.

l Automatically calculates the required sample weight for testing based on the moisture content of the sample.

l Automatically calculates and displays the optimal mixing ratio for flour and wheat, as well as the optimal amount of malt additive required.

l · Capable of measuring "Fungal Falling Numbers"; a built-in software program allows for seamless switching between standard Falling Number measurements and Fungal Falling Number measurements.

l · Supports connection to an external thermal printer for printing out test results.