PowderPro A1에는 Wi-Fi를 통한 지능형 제어, 이미지 처리 기술, 3D 전자기 진동 기술 등 다양한 최첨단 기술이 통합되어 있습니다. 빠르고 간단하며 정확한 방식으로 분말의 물리적 특성을 측정할 수 있습니다. 지능형 분말 특성 시험기로서 분말 재료를 이해하고 연구하는 데 도움이 되는 필수 장비입니다.
특징 및 장점
- ● 컴팩트한 디자인
- ● 여러 컨트롤
- ● 편리한 데이터 출력
- ● 지능형 데이터 전송
- ● 자동화된 제어 기술
- ● 자동화된 이미징 기술
동영상
What is angle of repose? Why and how do we measure it? 
Flowability Calculation of Powder Materials Using PowderPro A1 
Cohesion & Uniformity Measurement and Calculation of Powder Materials Using PowderPro A1
Tapped Density and Compressibility Measurement of Powder Materials Using PowderPro A1
Bulk Density Testing of Non-metallic Powder Materials with PowderPro A1
Angle of Spatula Measurement of Powder Materials with PowderPro A1
Angle of Repose, Angle of Fall & Angle of Difference Testing of Powder Materials with PowderPro A1
PowderPro A1 Overview | Automatic Powder Characteristics Tester
개요
PowderPro A1 분말 물성 테스터의 특징 및 장점
1) 측정 및 계산된 파라미터
PowderPro A1은 완전 자동으로 측정합니다:
- 휴지 및 낙하 각도
- 주걱 각도(평판 각도)
- 벌크 및 탭 밀도
- 분산성
- 공극률 및 응집력
PowderPro A1은 완전 자동으로 계산합니다:
- 차이 각도
- 압축성
- 균일성
- 유동성 지수
- 유동성 지수
- 체 크기
2) 이미지 방식으로 각도 측정
고화질 CCD 이미징 기술을 사용하여 사진을 촬영했습니다. 독자적인 이미지 인식 및 처리 기술을 통해 높은 정밀도와 우수한 반복성으로 누운 각도, 낙하 각도, 주걱 각도와 같은 파라미터를 빠르고 쉽게 얻을 수 있습니다.
3) 특허 받은 회전 진동 기술:
분말의 매끄러운 표면을 보장하고 측정 정확도를 향상시킵니다.
4) 자동 제어 기술:
완전 자동 PC 또는 모바일 제어로 간편한 사용과 작동을 보장합니다. 표준화된 테스트 프로세스를 위한 SOP 모드를 통해 정확하고 신뢰할 수 있는 테스트 결과를 얻을 수 있습니다.
5) 적합성:
- ISO 3953:1993
- USP 32-NF27<616>
- Ph. Eur.7.0 07/2010:20934E
6) 데이터 통신:
전자 저울이 기기에 연결되고 무게 데이터가 데이터 처리 및 결과 계산을 위해 자동으로 시스템으로 전송됩니다.
7) 탭 밀도의 첨단 기술:
탭 밀도는 가변 주파수와 회전 진동 기술의 완벽한 조합을 통해 달성됩니다. 분당 50~300회의 진동 주파수를 지속적으로 조정할 수 있으며, 진동 진폭은 3mm 또는 14mm를 선택할 수 있습니다. 진동하는 동안 실린더는 균일한 회전 상태를 유지하여 분말 표면의 수평을 보장하고 판독의 정확도를 향상시킵니다.
- 휴식 각도 측정
- 벌크 밀도 및 탭 밀도 측정
Citations
- Bettersizer 2600
Functional redundancy as an indicator for evaluating functional diversity of macrobenthos under the mussel raft farm near Gouqi Island
DOI: 10.1016/j.aquaculture.2023.740024 Read Article
Zhejiang Ocean University | 2024Biological traits analysis (BTA) helps to evaluate the effects of different environmental variables on the traits-based functional composition of macrobenthos. However, research on functional traits of macrobenthos under mussel farming is limited. We investigated the spatial and temporal response of the benthic system in terms of taxonomic and functional diversity to environmental variables of farming and natural stressors resulting from suspended mussel farming near Gouqi Island of eastern China Sea. The functional traits of macrobenthic assemblages under mussel farming were characterized by “medium adult body size”, “vermiform body form”, “high flexibility”, “infauna”, “semi-motile”, “gonochoristic”, “surface deposit-feeders”, “carnivores”, “semi-motile burrowers”, and “tube-dwellers”. Functional redundancy was stable in response to mussel farming stresses among seasons, whereas species diversity showed efficient to evaluate natural variables. Functional diversity was significantly affected by farming stressors rather than natural variables, Further analysis using multivariate methods together with continuous monitoring were highlighted to evaluate the impacts of mussel farming. Our results reinforce the importance of macrobenthic species and functional traits analysis to evaluate human stresses driven impacts in offshore ecosystems. By analysing the environmental variables with different sources, independently, we concluded the main effects of human pressures on macrobenthic community. Such distinction could be particularly effective to isolate variable environmental descriptors and evaluate their effects on functional diversity, making the current approach promising for the evaluation of ecological effects of anthropogenic stressors in aquaculture areas. - Bettersizer 2600
Degradation characteristics and utilization strategies of a covalent bonded resin-based solid amine during capturing CO2 from flue gas
DOI: 10.1016/j.seppur.2023.125621 Read ArticleChina University of Petroleum | 2024In this study, various types of degradation as well as attrition which are possibly encountered in a circulating fluidized bed temperature swing adsorption (CFB-TSA) process, were conducted experimentally to evaluate the stability of a resin-based solid amine sorbent. Other characterizations methods, such as elemental analysis (EA), Fourier transform infrared spectroscopy (FTIR) etc. were applied to further reveal the degradation mechanisms. The results showed that thermal degradation occurs from 140–160 °C due to the decomposition of amine group. The CO2-induced degradation occurs from a higher temperature of 160–180 °C accompanied by the production of urea. Hydrothermal stability is good below 130 °C, but the ionic impurities in steam crystalized on particle surface can accelerate the degradation. Oxidative degradation is the most harmful, which starts at a lower temperature of 70–80 °C with the formation of aldehyde. The existence of H2O in atmosphere can alleviate the oxidative and CO2-induced degradations. The employed sorbent has a very low attrition index of 0.05, which is 1–2 orders lower than typical commercial fluidized bed catalysts. Based on the results of stability evaluation, some design suggestions for proper utilization of this sorbent or other similar resin-based sorbents have been provided in an industrial CFB-TSA process.
- Bettersizer 2600
De-branching of starch molecules enhanced the complexation with chitosan and its potential utilization for delivering hydrophobic compounds
DOI: 10.1016/j.foodhyd.2023.109498 Read ArticleShihezi University | 2024The current study aimed to prepare the complexes between debranched-waxy corn starch and chitosan polymers (DBS-CS), and then investigated their corresponding structural characteristics, rheological property and potent application in Pickering emulsion. The results indicated that the existence of chitosan significantly inhibited starch short-range molecular rearrangement for all DBS-CS samples, which was manipulated by both debranching treatment and chitosan content. Interestingly, this is the first study to reveal that the outstanding peak at 1.8 ppm in 1H NMR spectrum for sample DBS-CS was gradually shifted towards a lower-field region following an increased chitosan content. Moreover, the debranching treatment shifted the crystallinity pattern from A-type to B-type and the relative crystallinity of DBS-CS decreased gradually with the increased content of CS. All samples had a pseudoplastic fluid and shear-thinning behavior with an enhanced shear resistance following the complexation. The DBS-CS was applied in a Pickering emulsion for showing a greater emulsifying stability and a lower gel strength than native NS-CS prepared emulsion. Importantly, the encapsulation ability of curcumin in the DBS-CS emulsion was significantly improved, followed by an increase of 15.45% for its corresponding bioavailability compared to the control. Therefore, this study might highlight a potential carrier for delivering the bioactive substances in a green pattern. - Bettersizer 2600
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
DOI: 10.1016/j.foodhyd.2023.109420 Read ArticleGansu Agricultural University | 2024Wheat gluten aggregation during heat treatment is beneficial to the final quality of gluten-based products. Exogenous pectin can affect gluten aggregation. However, the effect of pectin with different degrees of esterification on the heat-induced aggregation behavior of gluten and its possible mechanism are still unclear. Thus, the heat-induced aggregation behavior of gluten after adding pectin with different esterification degree was studied in this study. When the temperature was raised from 25 °C to 95 °C, pectin affected gluten aggregation and was related to the degree of esterification. Specifically, the results of rheological properties and particle size indicated that low-ester pectin improved the viscoelasticity of gluten and promoted gluten aggregation. Thermal properties revealed that enthalpy of gluten added with low-ester pectin (37%) increased from 92.96 J/g to 95.40 J/g during heating process. Structurally, the fluorescence intensity and surface hydrophobicity of gluten added with low-ester pectin (37%) were lower than those added with high-ester pectin (73%). In addition, low-ester pectin (37%) significantly increased the disulfide bond content (from 15.31 μmol/g to 18.06 μmol/g) and maintained β-sheet content of gluten compared with gluten alone at 95 °C, indicating that low-ester pectin was more likely to induce gluten aggregation. However, scanning electron microscope showed that the gluten added with low-ester pectin (46%) exhibited a denser network structure at 95 °C than that added with low-ester pectin (37%). These results will provide a theoretical base for the regulation of gluten aggregation and the quality of gluten-based products by pectin with different esterification degree.
- 1
- 2
- 3
- 4
- 5
- 6
- 84
