GB/T 35943-2018 English PDF

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GB/T 35943-2018: Grain and oil machinery -- Farinograph
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 35943-2018	199	Add to Cart	3 days	Grain and oil machinery -- Farinograph	Valid

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Basic data

Standard ID: GB/T 35943-2018 (GB/T35943-2018)
Description (Translated English): Grain and oil machinery -- Farinograph
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X91
Classification of International Standard: 67.260
Word Count Estimation: 10,155
Date of Issue: 2018-02-06
Date of Implementation: 2018-09-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 35943-2018: Grain and oil machinery -- Farinograph

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Grain and oil machinery-Farinograph ICS 67.260 X91 National Standards of People's Republic of China Grain and oil machine flour quality instrument Published on.2018-02-06 2018-09-01 Implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Administration released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed by the National Grain Administration. This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270). This standard was drafted by. Beijing Dongfang Fude Technology Development Center, Chengdu Grain Reserve Research Institute. The main drafters of this standard. Yu Suping, Hao Wei, Dong Deliang, Xu Yonglin, Yang Dongping, Mao Genwu, Ma Xianqing, Wang Rongqing, Zhang Shuzhen, Shi Heng, Yue Yue. Grain and oil machine flour quality instrument

1 Scope

This standard specifies the terms and definitions, working principle, product classification, model, basic parameters, technical requirements, test methods, and inspections of the farinograph. Inspection rules, signs, packaging, transportation and storage requirements. This standard applies to the flour quality instrument for the detection of wheat flour quality.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB/T 191 packaging, storage and transportation logo GB/T 3768 Acoustic sound pressure method for the determination of noise source sound power level GB 4706.1 Safety of household and similar electrical appliances Part 1. General requirements GB 5226.1 Mechanical electrical safety machinery electrical equipment Part 1. General technical conditions GB/T 13306 signage GB/T 14614 Wheat flour dough physical properties Determination of water absorption and rheological properties GB/T 24854 general technical conditions for grain and oil machinery product packaging General technical conditions for GB/T 24855 grain and oil machinery assembly GB/T 24856 General Specifications for Grain and Oil Machinery Castings GB/T 24857 General technical conditions for grain and oil machinery plate and sheet steel components GB/T 25218 General technical conditions for coating of grain and oil machinery products GBZ 158 Workplace Occupational Hazard Warning Signs

3 Terms and Definitions

The following terms and definitions as defined by ISO /IEC 14614 apply to this document. 3.1 Faridagrah Special instrument for measuring the rheological properties of the dough by measuring the proper amount of wheat flour and stirring with water. 3.2 Foliage curve fariograghcurve Measured by the farinograph as the resistance profile of the dough changes over time. 3.3 Blender mixer A mixing and stirring device that evenly stirs the dough.

4 How it works

The wheat flour plus a certain amount of water is stirred in a kneader to form a dough with a constant consistency, and the measuring system records the noodles during the formation of the dough ......

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