Although the whiteness of flour can be seen with the naked eye, but two flours with similar whiteness are placed in front of us, it is difficult for us to distinguish the differences. With the development of society and the continuous improvement of people’s living standards, people are demanding higher and higher quality of flour, including the whiteness of flour. Therefore, in order to accurately measure the whiteness of flour, in industry, the brightness of flour The commonly used measurement is the smart whiteness tester.
The abbreviation of smart whiteness meter is whiteness meter. In fact, there are many kinds of whiteness meter, such as digital whiteness meter, flour whiteness meter, intelligent whiteness meter. The intelligent whiteness measuring instrument is a kind of whiteness measuring instrument developed with the development of science and technology. It can measure the whiteness value of flour faster and better by using the instrument. However, although there are differences in the function of these whiteness meter products, the principle is the same. Pulsed flash technology is used for measurement.
Smart Whiteness Tester is suitable for the departments that need to measure the whiteness of products such as flour, starch, rice flour, salt, textiles, printing and dyeing. Therefore, in the measurement of flour whiteness, it is appropriate to use a smart whiteness meter to perform the measurement. The application of intelligent whiteness tester in the determination of whiteness of flour can help us to better manage the quality of wheat raw material products, understand the deficiency of production process and quality management, etc., as well as the whiteness of each powder flour road in the milling process. Comparative experiments were conducted to find out the reasons that affect the whiteness of flour and adjust the equipment and production process in time so as to increase the whiteness of flour without affecting the original nutritional quality of flour and improve the comprehensive quality conditions of flour products. Create higher production efficiency.
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