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    FN 1310

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    M.Rizki PT.SIG
    The Falling Number 1310 system provides an automatic test to measure alpha-amylase activity in grains like wheat. High alpha-amylase levels can indicate sprout damage caused by naturally occurring enzymes. The test involves mixing a sample with water in a calibrated tube and measuring the time for the mixture to fall a certain distance, with higher numbers indicating less alpha-amylase activity. The system offers reliable, calibration-free measurements approved by international standards to help ensure quality control in grain blending and processing.

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    FN 1310

    Uploaded by

    M.Rizki PT.SIG
    87 views2 pages
    The Falling Number 1310 system provides an automatic test to measure alpha-amylase activity in grains like wheat. High alpha-amylase levels can indicate sprout damage caused by naturally occurring enzymes. The test involves mixing a sample with water in a calibrated tube and measuring the time for the mixture to fall a certain distance, with higher numbers indicating less alpha-amylase activity. The system offers reliable, calibration-free measurements approved by international standards to help ensure quality control in grain blending and processing.

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    The Falling Number 1310 system provides an automatic test to measure alpha-amylase activity in grains like wheat. High alpha-amylase levels can indicate sprout damage caused by naturally occurring enzymes. The test involves mixing a sample with water in a calibrated tube and measuring the time for the mixture to fall a certain distance, with higher numbers indicating less alpha-amylase activity. The system offers reliable, calibration-free measurements approved by international standards to help ensure quality control in grain blending and processing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    87 views2 pages

    FN 1310

    Uploaded by

    M.Rizki PT.SIG
    The Falling Number 1310 system provides an automatic test to measure alpha-amylase activity in grains like wheat. High alpha-amylase levels can indicate sprout damage caused by naturally occurring enzymes. The test involves mixing a sample with water in a calibrated tube and measuring the time for the mixture to fall a certain distance, with higher numbers indicating less alpha-amylase activity. The system offers reliable, calibration-free measurements approved by international standards to help ensure quality control in grain blending and processing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    FN 1310

    Falling Number
    Fa
    llin 50
    g Number 2

    Flour

    Grain Intake

    Whole Grain

    The World Standard for Detection of Sprout Damage

    Official Methods:
    AACC/No. 56-81.03
    ICC/No. 107/1
    ISO/No. 3093
    Ver 4.0 2013.01.16
    Falling Number
    Alpha-amylase activity has great influence upon the quality
    of baked goods, pasta, and noodles. Sprout damage is caused
    by alpha-amylase, which is a naturally occurring enzyme in
    grain that increases in concentration during wet harvests. The
    Falling Number (FN) method is a fast and easy test to determine
    alpha-amylase activity in order to detect sprout damage. The
    Perten Instruments FN method is the World Wide Standard
    for measuring alpha-amylase activity in both flour and meal
    of wheat, durum, rye, barley, other grains and malted cereals.

    Falling Number 1310


    The Falling Number 1310 System is an automatic single analysis system designed for fast and
    convenient operation of the Falling Number test. The high quality standards to which the
    FN 1310 is built offer high return on your investment through many years of trouble-free
    operation.

    Features & Benefits


    Quality Assurance: Ensure the delivery meets the end-user specifications.
    Blend Optimization: Blend grains or flours to create a product with specific characteristics.
    Segregation: Save money by avoiding costly mistakes of mixing sound and sprouted grain.
    Optimize the Use of Additives: Calculate malt or fungal additives.
    Easy to Use: Confidently used by non-technical operators.
    Reliable: Non-complex, robust design provides exceptional instrument life.
    Calibration-Free: The measured property is time (seconds), and no calibration is
    required. This saves the user time and ensures correct and reliable measurements.
    Low Cost of Ownership: No consumables or chemicals required.
    World Standard: Uniform and established reporting for growers, traders and processors.
    Official Approvals: International standards and recommendations such as
    AACC International Method 56-81.03, ICC Standard No. 107/1, ISO 3093.

    Recommended Accessories
    Water Dispenser: Easily and accurately dispenses 25 ml of water.
    Cooling Tower: Saves water and environment by re-circulating cooling water.
    Shakematic: Automatic shaker for fast and uniform sample mixing.
    Spolett 1010: Rapid Falling Number tube cleaner.
    Laboratory Mill 120 or 3100: Approved hammer mills for preparation of grain.
    Falling Number Tubes: Calibrated viscometer tubes (10 per box).
    Falling Number Stirrer: Perten Instruments Falling Number Stirrer.
    Moisture Meter: To determine moisture content of meal and flour.
    Balance: With an accuracy of ± 0.05 g.

    Specifications
    Power Requirements: 115 or 230 V, 50 or 60 Hz (specify on order)
    Power Consumption: Heat-up 1100 VA, Running 500 VA
    Dimensions (HxDxW): 525x370x223 mm
    Net Weight: 8 kg
    Cooling Water Consumption: 25 l/h
    Parameters: Alpha-amylase activity/starch properties
    Products: Flour and meal of wheat, durum, rye, barley, other grains and
    malted cereals.

    www.perten.com

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