The Lowest Price Positive Displacement Flow Meter

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Model NO.: PD
Measuring Media: Liquid
Measuring Principle: Electrical Principles
Measurement Object: Closed Pipeline
Trademark: ZHONGSHU
Transport Package: 2PCS/CTN
Specification: DN25
Origin: Wenzhou, Zhejiang, China
HS Code: 9026100000
 Positive Displacement Industrial Flow Meter

Advantage:
Excellent stepless adjusting mechanism allows a micro adjustment of the meter.
High accuracy and repeatability over the widest range of flow. Superior
Accuracy at constant flow.
Low maintenance, no metal-to-metal contact in measuring chamber, long life service.
Low pressure loss, a true gravity flow meter
Accuracy regardless of pressure fluctuations, temperature variation, viscosity
Choice of aluminum, cast iron and stainless steel materials of construction

 
Model M FMC SM
Size 2" 3" 4" 6" 2" 3" 4" 2" 3" 4"
Max. flow rate 3000L/min 1500L/min 1300L/min
Min. flow rate 25L/min 35L/min 130L/min
Accuracy ±0.2% ±0.2% ±0.2%
Repeatability ±0.2% ±0.2% ±0.2%
Max. viscosity 1000CPS 1000CPS 1000CPS
Max. operating pressure 3.4MPa 1.8MPa 1.8MPa
 

 

Calcium Acid Pyrophosphate

Calcium acid pyrophosphate (CAPP) is a white, odorless powder that is commonly used as a leavening agent in baking. It is a chemical compound that consists of calcium, phosphorus, and oxygen, with the chemical formula Ca(H2P2O7)2.
CAPP is a slow-acting leavening agent that reacts with baking soda to produce carbon dioxide gas, which helps dough or batter rise. It is often used in combination with other leavening agents, such as baking powder, to achieve the desired texture and volume in baked goods

CAPP is also used as a food additive to regulate acidity and prevent the formation of crystals in processed foods. It is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is commonly found in a variety of foods, including bread, cake, cookies, and muffins.

Calcium acid pyrophosphate (CAPP) is a white, odorless powder that is commonly used as a leavening agent in baked goods, such as bread, cakes, and pastries. It is also used as a buffering agent, a stabilizer, and a sequestrant in various food products.

CAPP is a salt of pyrophosphoric acid and calcium, with the chemical formula Ca(H2P2O7)2. It is produced by reacting phosphoric acid with calcium carbonate or calcium hydroxide.

In baking, CAPP reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas, which causes the dough or batter to rise. This reaction occurs when the mixture is heated, and the gas is trapped in the dough or batter, creating air pockets that give the baked goods a light and fluffy texture.

CAPP is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is widely used in the food industry. However, excessive consumption of CAPP may lead to gastrointestinal discomfort, such as bloating and gas.



Calcium Acid Pyrophosphate CAPP,Food Grade Monocalcium Dihydrogen Pyrophosphate,Calcium Acid Pyrophosphate Leavening Agent

Sichuan Jinhe Qihang Co,. Ltd. , https://www.jqfoodadditives.com