CN108362559A - Dough tensile instrument measurement calibration method - Google Patents
Dough tensile instrument measurement calibration method Download PDFInfo
- Publication number
- CN108362559A CN108362559A CN201810012963.1A CN201810012963A CN108362559A CN 108362559 A CN108362559 A CN 108362559A CN 201810012963 A CN201810012963 A CN 201810012963A CN 108362559 A CN108362559 A CN 108362559A
- Authority
- CN
- China
- Prior art keywords
- dough
- calibration
- rotating speed
- hook
- tensile instrument
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N3/08—Investigating strength properties of solid materials by application of mechanical stress by applying steady tensile or compressive forces
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N2203/0014—Type of force applied
- G01N2203/0016—Tensile or compressive
- G01N2203/0017—Tensile
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N2203/0058—Kind of property studied
- G01N2203/006—Crack, flaws, fracture or rupture
- G01N2203/0067—Fracture or rupture
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N2203/02—Details not specific for a particular testing method
- G01N2203/0202—Control of the test
- G01N2203/021—Treatment of the signal; Calibration
Landscapes
- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Investigating Strength Of Materials By Application Of Mechanical Stress (AREA)
Abstract
The invention discloses setting and the equipment preparation of a kind of dough tensile instrument measurement calibration method, including calibration environment, the calibrations of rubbing device rotating speed, condenser rotating speed is calibrated, stretch the calibration of hook decrease speed, fermentation room temperature correction, the calibration of constant water bath box temperature fluctuation and overall performance test.The present invention is suitable for calibration for the first time and the subsequent calibrations of dough tensile instrument, can ensure the measurement accuracy of dough tensile instrument, preferably offer precise data for scientific research and detection, avoids the erroneous measurements caused by dough tensile instrument measurement accuracy reduces.
Description
Technical field
The present invention relates to a kind of accuracy of instrument calibration method more particularly to a kind of dough tensile instrument measurement calibration methods
Background technology
The computer control that dough tensile instrument is made of the part such as lever system, stretching device, device for measuring force, temperature regulating device
The measurement system of system after wheat flour adds brine to rub up into dough in farinograph, rubs ball, rubbing, the awake face of constant temperature in tensilometer,
Then the fixture equipped with dough is placed on measuring system bracket, stayed pole and hand-pulled noodles hook are moved down with fixed speed, with drawing
Hook stretching dough is stretched, dough is by pulling force effect generation deformation until breaking, the stretch-proof that computer automatically generates dough stress
Power and stretching situation of change are recorded, and the performances such as resistance to extension and the ductility of dough are evaluated from gained stress strain curve.
The rubbing device rotating speed of dough tensile instrument, stretches hook decrease speed, provocation room temperature and water bath with thermostatic control at condenser rotating speed
Case temperature fluctuation is the important parameter for influencing detection work, and dough tensile instrument uses or for the first time after one section uses, above-mentioned
Deviation can occur for parameter, influence the accuracy of testing result, but lack a set of perfect dough tensile instrument measurement and calibration in industry
Method.
Invention content
The technical problem to be solved in the present invention is to provide a kind of dough tensile instrument measurement calibration methods, are suitable for dough tensile
The calibration for the first time of instrument and subsequent calibrations can ensure the measurement accuracy of dough tensile instrument, preferably provide essence for scientific research and detection
True data avoid the erroneous measurements caused by dough tensile instrument measurement accuracy reduces.
To achieve the goals above, the technical solution used in the present invention is：A kind of dough tensile instrument measurement calibration method,
It is characterized in that：Setting and equipment including calibration environment prepare, the calibration of rubbing device rotating speed, and the calibration of condenser rotating speed stretches hook
Decrease speed is calibrated, fermentation room temperature correction, the calibration of constant water bath box temperature fluctuation and overall performance test, wherein：
● the established standards of calibration environment are：
Dough tensile instrument to be calibrated is placed on the workbench of calibration chamber, around without magnetic field or mechanical oscillation, calibration
Room should disappear clean dustless, and without inflammable, explosive and corrosive gas, well-ventilated, calibration chamber room temperature is 10~30 DEG C and calibration process
Middle room temperature variation is no more than 5 DEG C, and indoor humidity is 20%~85%RH；
● need the equipment prepared to include：
Stopwatch, balance, digital thermometer, ruler, scissors, surface plate, flour, distilled water and sodium chloride；
● rubbing device rotating speed, which is calibrated, includes：
Dough tensile instrument is powered and is started, after stable working state, turning for dough tensilometer rubbing device is measured with stopwatch
Speed, surveys four times and calculates average value altogether, and rubbing device rotating speed is that 83 ± 3r/min then regards as qualification；
● condenser rotating speed, which is calibrated, includes：
Dough tensile instrument is powered and is started, after stable working state, turning for dough tensilometer condenser is measured with stopwatch
Speed, surveys four times and calculates average value altogether, and condenser rotating speed is that 15 ± 1r/min then regards as qualification；
● stretching the calibration of hook decrease speed includes：
Dough tensile instrument is powered and is started, measured respectively with stopwatch and ruler stretch the fall time of hook and decline away from
From calculating the decrease speed for stretching hook, survey four times altogether and calculate average value, stretchings hook decrease speed is 14.5 ± 0.5mm/s
Then regard as qualification；
● fermentation room temperature correction includes：
Dough tensile instrument is powered and is started, after stable working state, the indoor temperature of provocation is measured with digital thermometer,
Average value is surveyed four times and calculated altogether, and provocation indoor temperature is 30 ± 0.2 DEG C and then regards as qualification；● constant water bath box temperature fluctuation
The calibration of degree includes：
In constant water bath box, four positions are chosen respectively and use digital temperature after temperature stabilization as temperature measuring point
Temperature is measured, its temperature fluctuation is obtained, surveys four times, averages, constant water bath box temperature fluctuation is then assert at ± 0.2 DEG C altogether
For qualification；
● the test of overall performance includes：
Two parts of flour samples are weighed, the area surrounded under its stress strain curve is surveyed, seek the relative error of double experiment measurement results,
Relative error≤25% item regards as qualification, i.e. repeatability meets requirement.
As a kind of optimal technical scheme of invention, the scale division value of the stopwatch is not more than 0.1s, the maximum of the balance
It is 4100g to weigh, minimum division value 0.01g, and the measurement range of the digital thermometer is 0~100 DEG C, and minimum division value is
0.2 DEG C, the minimum division value of the ruler is 1mm, and the sodium chloride is that analysis is pure.
As a kind of optimal technical scheme of invention, the testing procedure of the overall performance is：The flour of weighing is made
Dough, then dough quality is weighed, dough is kneaded by spherical shape by the rubbing device, dough is twisted by cylinder by the condenser
Shape, the provocation in fermentation room by dough before stretching；Then dough is fixed on dough bracket and by clamp dough, is drawn
Stretching hook, at the uniform velocity stretching dough is up to dough is broken under dough mediad, and the active force of stretching hook is by as the time in drawing process
Function record and reach computer and formed and stretch curve of the hook active force relative to the time, i.e. stress strain curve, and then
To tensile energy, i.e., the area surrounded below stress strain curve characterizes the work(done required for stretching dough；Two parts of flour samples are surveyed
After examination, the relative error of tensile energy in double experiment measurement results is sought, relative error≤25% item regards as qualification, i.e., heavy
Renaturation meets requirement.
It is using advantageous effect caused by above-mentioned technical proposal：The present invention is suitable for the calibration for the first time of dough tensile instrument
And subsequent calibrations, it is calibrated one by one to influencing the parameter of each critical component of dough performance detection, establishes a set of perfect face
Group's tensilometer measurement calibration method, fills up industry blank, to ensure the measurement accuracy of dough tensile instrument, preferably for scientific research and
Detection work offers precise data, and avoids the erroneous measurements caused by dough tensile instrument measurement accuracy reduces.
Specific implementation mode
Embodiment 1：
The setting of calibration environment and equipment prepare：
Dough tensile instrument to be calibrated is placed on the workbench of calibration chamber, around without magnetic field or mechanical oscillation, calibration
Room should disappear it is clean dustless, without inflammable, explosive and corrosive gas, well-ventilated；Calibration chamber room temperature is room in 25 DEG C and calibration process
Temperature variation is no more than 5 DEG C, indoor humidity 20%RH；
The equipment prepared is needed to include：Scale division value is not more than the stopwatch of 0.1s, and maximum capacity is 4100g and minimum division value
For the balance of 0.01g, the digital thermometer that measurement range is 0~100 DEG C and minimum division value is 0.2 DEG C, minimum division value is
The ruler of 1mm, scissors, surface plate, flour, distilled water and analytically pure sodium chloride；
● rubbing device rotating speed, which is calibrated, includes：
Dough tensile instrument is powered and is started, after stable working state, turning for dough tensilometer rubbing device is measured with stopwatch
Speed, when measurement, are 5 minutes a length of, survey four times and calculate average value altogether, and rubbing device rotating speed is that 83 ± 3r/min then regards as qualification；
● condenser rotating speed, which is calibrated, includes：
Dough tensile instrument is powered and is started, after stable working state, turning for dough tensilometer condenser is measured with stopwatch
Speed, when measurement, are 1 minute a length of, survey four times and calculate average value altogether, and condenser rotating speed is that 15 ± 1r/min then regards as qualification；
● stretching the calibration of hook decrease speed includes：
Dough tensile instrument is powered and is started, measured respectively with stopwatch and ruler stretch the fall time of hook and decline away from
It is 1 minute a length of when from, measurement, the decrease speed for stretching hook is calculated, surveys four times and calculate average value altogether, stretches hook decrease speed
Qualification is then regarded as 14.5 ± 0.5mm/s；
● fermentation room temperature correction includes：
Dough tensile instrument is powered and is started, after stable working state, the indoor temperature of provocation is measured with digital thermometer,
Average value is surveyed four times and calculated altogether, and provocation indoor temperature is 30 ± 0.2 DEG C and then regards as qualification；● constant water bath box temperature fluctuation
The calibration of degree includes：
In constant water bath box, four positions are chosen respectively as temperature measuring point, after stablizing, are measured with digital temperature
Temperature obtains its temperature fluctuation, surveys four times, averages, constant water bath box temperature fluctuation is then regarded as closing at ± 0.2 DEG C altogether
Lattice；
● the test of overall performance includes：
Two parts of flour are weighed, dough are made in the flour of weighing, then weigh dough quality, by the rubbing device by dough
It is kneaded into spherical shape, dough is twisted by cylinder by the condenser, the provocation in fermentation room by dough before stretching；Then by dough
Be fixed on dough bracket and by clamp dough, stretch hook under dough mediad at the uniform velocity stretching dough until dough breaks
It splits, the active force that hook is stretched in drawing process is recorded by the function as the time and reaches computer formation stretching hook effect
Curve of the power relative to the time, i.e. stress strain curve, and then obtain tensile energy, i.e., the area surrounded below stress strain curve, characterization
The work(done required for stretching dough；After two parts of flour samples are completed, the phase of tensile energy in double experiment measurement results is sought
To error, relative error≤25% item regards as qualification, i.e. repeatability meets requirement.
Embodiment 2 and 3：
With embodiment 1, only indoor humidity is respectively 50%RH and 85%RH for embodiment 2 and 3 each step operations.
Foregoing description is only proposed as the enforceable technical solution of the present invention, not as to the single of its technical solution itself
Restrictive condition.
Claims (3)
1. a kind of dough tensile instrument measurement calibration method, it is characterised in that：Setting and equipment including calibration environment prepare, rubbing
Device rotating speed is calibrated, and the calibration of condenser rotating speed stretches the calibration of hook decrease speed, fermentation room temperature correction, constant water bath box temperature wave
Dynamic degree calibration and overall performance test, wherein：
The established standards of calibration environment are：Dough tensile instrument to be calibrated is placed on the workbench of calibration chamber, around without magnetic
Or mechanical oscillation, calibration chamber should disappear clean dustless, without inflammable, explosive and corrosive gas, well-ventilated, calibration chamber room temperature is 10
Room temperature variation is no more than 5 DEG C in~30 DEG C and calibration process, and indoor humidity is 20%~85%RH；Need the equipment packet prepared
It includes：Stopwatch, balance, digital thermometer, ruler, scissors, surface plate, flour, distilled water and sodium chloride；
Rubbing device rotating speed is calibrated：Dough tensile instrument is powered and is started, after stable working state, dough is measured with stopwatch and draws
The rotating speed of instrument rubbing device is stretched, surveys four times and calculate average value altogether, rubbing device rotating speed is that 83 ± 3r/min then regards as qualification；
Condenser rotating speed is calibrated：Dough tensile instrument is powered and is started, after stable working state, dough is measured with stopwatch and draws
The rotating speed of instrument condenser is stretched, surveys four times and calculate average value altogether, condenser rotating speed is that 15 ± 1r/min then regards as qualification；
Stretching the calibration of hook decrease speed includes：Dough tensile instrument is powered and is started, is measured respectively with stopwatch and ruler and stretches hook
Fall time and dropping distance, calculate the decrease speed for stretching hook, survey four times altogether and calculate average value, stretch reduction of speed under hook
Degree is that 14.5 ± 0.5mm/s then regards as qualification；
Fermentation room temperature correction includes：Dough tensile instrument is powered and is started, after stable working state, is measured with digital thermometer
The indoor temperature of provocation, surveys four times and calculates average value altogether, and provocation indoor temperature is 30 ± 0.2 DEG C and then regards as qualification；
The calibration of constant water bath box temperature fluctuation includes：In constant water bath box, four positions are chosen respectively and are surveyed as temperature
Point is measured, after temperature stabilization, with digital thermometer testing temperature, its temperature fluctuation is obtained, surveys four times, average altogether, thermostatted water
Bath cabinet temperature fluctuation then regards as qualification at ± 0.2 DEG C；
The test of overall performance includes：Two parts of flour samples are weighed, the area surrounded under its stress strain curve is surveyed, double experiments is asked to measure
As a result relative error, relative error≤25% item regard as qualification, i.e. repeatability meets requirement.
2. dough tensile instrument measurement calibration method according to claim 1, it is characterised in that：The scale division value of the stopwatch is not
More than 0.1s, the maximum capacity of the balance is 4100g, minimum division value 0.01g, the measurement range of the digital thermometer
It it is 0~100 DEG C, minimum division value is 0.2 DEG C, and the minimum division value of the ruler is 1mm, and the sodium chloride is that analysis is pure.
3. dough tensile instrument measurement calibration method according to claim 1 or 2, it is characterised in that：The overall performance
Testing procedure is：Dough is made in the flour of weighing, then weighs dough quality, dough is kneaded by spherical shape by the rubbing device,
Dough is twisted into cylinder by the condenser, the provocation in fermentation room by dough before stretching；Then dough is fixed on face
On group's bracket and by clamp dough, stretching hook, at the uniform velocity stretching dough is stretched up to dough fracture under dough mediad
In the process stretch hook active force by the function as the time record and reach computer formed stretch hook active force it is opposite
In the curve of time, i.e. stress strain curve, and then tensile energy is obtained, i.e., the area surrounded below stress strain curve characterizes stretching
The work(done required for dough；After two parts of flour samples are completed, the relative error of tensile energy in double experiment measurement results is sought,
Relative error≤25% item regards as qualification, i.e. repeatability meets requirement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810012963.1A CN108362559A (en) | 2018-01-06 | 2018-01-06 | Dough tensile instrument measurement calibration method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810012963.1A CN108362559A (en) | 2018-01-06 | 2018-01-06 | Dough tensile instrument measurement calibration method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108362559A true CN108362559A (en) | 2018-08-03 |
Family
ID=63010912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810012963.1A Pending CN108362559A (en) | 2018-01-06 | 2018-01-06 | Dough tensile instrument measurement calibration method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108362559A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111678830A (en) * | 2020-06-17 | 2020-09-18 | 中检(河南)计量检测有限公司 | Calibration method of dough stretching instrument |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102519515A (en) * | 2011-12-19 | 2012-06-27 | 中国检验认证集团河南有限公司 | Gluten tester metering calibration method |
| CN102520127A (en) * | 2011-12-19 | 2012-06-27 | 中国检验认证集团河南有限公司 | Measurement calibration method of falling number tester |
| CN203011771U (en) * | 2012-12-23 | 2013-06-19 | 林新恩 | Dough extensograph |
-
2018
- 2018-01-06 CN CN201810012963.1A patent/CN108362559A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102519515A (en) * | 2011-12-19 | 2012-06-27 | 中国检验认证集团河南有限公司 | Gluten tester metering calibration method |
| CN102520127A (en) * | 2011-12-19 | 2012-06-27 | 中国检验认证集团河南有限公司 | Measurement calibration method of falling number tester |
| CN203011771U (en) * | 2012-12-23 | 2013-06-19 | 林新恩 | Dough extensograph |
Non-Patent Citations (2)
| Title |
|---|
| 中华人民共和国国家质量监督检验检疫总局 等: "《中华人民共和国国家标准 GB/T 14615-2006》", 18 May 2006 * |
| 国家技术监督局: "《中华人民共和国国家标准 GB/T 14615-93》", 5 September 1993 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111678830A (en) * | 2020-06-17 | 2020-09-18 | 中检(河南)计量检测有限公司 | Calibration method of dough stretching instrument |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20130226517A1 (en) | Method of Testing Moisture Retention of Tobacco | |
| US11959934B2 (en) | High precision weighing system and weighing method, thermogravimetric analyser and storage medium | |
| CN112284556A (en) | Calibration system and method with temperature compensation | |
| CN108007858A (en) | A kind of detection method and evaluation method for tobacco leaf texture characteristic | |
| CN108362559A (en) | Dough tensile instrument measurement calibration method | |
| JP2021511518A (en) | Gas analysis systems, gas analysis methods, and computer program products for gas analysis | |
| JP6472001B2 (en) | Evaluation method and apparatus for rice | |
| Bender | Grading pectin in sugar jellies | |
| CN108362823A (en) | Farinograph measurement calibration method | |
| WO2020051761A1 (en) | Blood coagulation analyser, sample detection method thereof, and storage medium | |
| Gluhih et al. | Identification of the elastic modulus of polymeric materials by using thin-walled cylindrical specimens | |
| CN105572056B (en) | A kind of device and method measuring soil water-containing characteristic | |
| CN110702727B (en) | Method for measuring static recrystallization volume fraction of material | |
| CN111735501B (en) | Temperature and humidity measuring method for environmental test facility equipment | |
| CN111855800B (en) | Method for rapidly and nondestructively measuring shelf life or optimal edible period of fruit by acoustic vibration | |
| CN106568895A (en) | Method for rapid determination of starch gelatinization degree in pig feed | |
| CN110095354A (en) | A kind of shear strength of loess calculation method based on porosity | |
| CN105372139A (en) | Method for measuring dry matter content of sweet potato rapidly | |
| JP3313657B2 (en) | Testing method for moisture permeability of membrane | |
| CN206601303U (en) | Concrete temperature stress testing machine with ultrasound and acoustic emission detection function | |
| CN108593770A (en) | Concrete imitation true experiment machine is combined the apparatus and method of monitoring concrete overall process cracking with microseism | |
| JPH0361835A (en) | Evaluation of quality of gelatinized starch gel | |
| JP2003344255A (en) | Moisture meter of drying-by-heating type | |
| CN114002311B (en) | Low-drift paramagnetic oxygen sensor | |
| CN107144601A (en) | A kind of moisture analyser for possessing environment monitoring function |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180803 |