PFEUFFER麦芽分析仪Friabilimeter简介
依据麦芽的脆弱性和整体透明度
-快速简便的分析方法
-以实践为导向的酿造价值确定
-简化了麦芽分析
-坚固而坚固的结构
-轻松评估啤酒厂和麦芽厂麦芽的酿造价值。
酿酒商需要高质量的麦芽来生产经济啤酒。这些麦芽必须由麦芽威士忌生产和评估。Friabilimeter脆度计可以在实践中轻松快速地确定麦芽的酿造价值。Friabilimeter脆度计可以在窑炉后立即控制麦芽质量。可以检测和纠正麦芽制作过程中的不规则。啤酒厂可以在交货后立即确定麦芽质量，并相应地应用一致的麦芽混合物。这避免了不必要的问题。
原理
将麦芽样品机械分离成其坚硬且易碎的部分。为此目的，通过橡胶涂覆的辊的压力在恒定压力下将颗粒压在旋转的网状金属丝上8分钟。易碎的麦芽部分通过筛网落下，而玻璃状颗粒和硬质部分留在筛筒内。
分析过程
称量50g±0.01g的麦芽样品并装入Friabilimeter脆度计中。然后打开仪器，将侧向拉手向下拉并锁定在底部止动凹口中。8分钟后，仪器关闭。将残留在筛筒内的玻璃状麦芽部分称重，并计算出称为100％的脆性值。
全透明的测定
硬麦芽部分区分透明和全透明。增加整个透明颗粒的部分会降低酿造价值。从玻璃状麦芽部分中分选出大于3/4的所有颗粒。该部分称为100％被认为是整个透明质。将筛筒的内容物在2,2mm狭缝宽度的分选筛上振荡60秒。留在筛上的部分被认为是透明的一部分。
透明的含义
过量的透明质对糖化和过滤过程有不利影响。在酿造过程中，麦汁澄清，发酵和过滤期间会出现问题。在这方面，可以根据类型和年份产生影响。
官方方法
根据EBC方法4.15，MEBAK 4.1.3.6和ASBC Malt-12，Friabilimeter脆度计是用于测定麦芽脆性的工具。Pfeuffer GmbH与EBC分析委员会合作建立了一个Friabilimeter脆度计网络，用于确定强制性参考脆碎度值。
校准
可以通过已知脆碎度的参考麦芽来检查Friabilimeter脆度计的设置。通过位于壳体顶侧的调节螺钉，可以调节仪器。提供的校准套件用于控制压力辊和弹簧压力。
Application
Brewers need malts of high quality for the economic beer production. These malts must be produced and evaluated by maltsters. The Friabilimeter allows an easy and fast determination of the brewing value of malt in the practice. The Friabilimeter allows the control of the malt quality immediately after kilning. Irregularities during the malting process can be detected and corrected. The brewery can determine the malt quality immediately upon delivery and apply consistent malt blends accordingly. This avoids unnecessary problems.
Principle
A malt sample is separated mechanically into its hard and friable parts. For this purpose the grains are pressed against the rotating mesh wire by means of the pressure force of a rubber coated roller with constant pressure for a period of 8 minutes. The friable malt parts fall through the sieve wire, while glassy grains and hard parts remain inside the sieve drum.
Analysing process
A malt sample of 50 g ±0,01g is weighed and filled into the Friabilimeter. Then the instrument is switched on, the lateral pull handle is pulled downwards and locked into the bottom stop notch. After 8 minutes the instrument switches off. The glassy malt parts, which remained inside the sieve drum are weighed and the friability value referred to 100 % is calculated.
Determination of whole hyaline
The hard malt parts are distinguished between part hyaline and whole hyaline. Increasing parts of whole hyaline grains reduce the brewing value. All grains, which are larger then ¾ are sorted out of the glassy malt parts. This fraction referred to 100 % is considered as whole hyaline. The contents of the sieve drum is shaked on a sorting sieve of 2,2 mm slit width for 60 seconds. The fraction left on the sieve is considered as part hyaline.
Meaning of hyaline
Excessive hyaline has an adverse effect on the mashing and lautering process. During the brewing process problems will arrise during the wort clarification, fermentation and filtration. In this connection influences depending on the type and the year are possible.
Official methods
The Friabilimeter is an instrument for the determination of the friability of malt according to the EBC-method 4.15, MEBAK 4.1.3.6 and ASBC Malt-12. Pfeuffer GmbH has established a Friabilimeter-network in cooperation with the EBC-Analysis Committee for the determination of the obligatory reference friability value.
Calibration
The setting of the Friabilimeter can be checked by means of a reference malt of known friability. By means of the adjustment screw located on the top side of the housing the instrument can be adjusted. The supplied calibration set is used for the control of the pressure roller and the spring pressure.
PFEUFFER麦芽分析仪Friabilimeter脆度计技术资料/产品内容
电源:230 V*/50 Hz（可按要求另选）
尺寸:400 x 265 x 270毫米
重:12公斤
p/no. 1810 0000 Friabilimeter
power supply:230 V* / 50 Hz (others on request !)
dimensions：400 x 265 x 270 mm
weight：12 kg
p/no. 1810 0000 Friabilimeter
PFEUFFER麦芽分析仪Friabilimeter脆度计
爱泽工业(IZE INDUSTRIES)特价经销、常用备件PFEUFFER麦芽分析仪系列列表：
PFEUFFER麦芽分析仪Friabilimeter脆度计
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PFEUFFER麦芽分析仪Friabilimeter脆度计简介及技术资料
