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April 17, 2012
RVA used in ground-breaking starch research
An RVA was specially modified to allow a beam of neutrons to shine through the starch during a standard pasting profile.
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April 17, 2012
New technology for grain moisture measurement
Fresh insights into the nature of the electrical properties of grain, an unprecedented data bank, and access to thousands of grain samples submitted for laboratory analysis each year to the US Federal Grain Inspection Service’s annual crop survey have...
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November 11, 2011
RVA and the degree of starch gelatinization in liquorice extrusion
Modern extruded liquorice has evolved from the traditional black logs to the rainbow of multicoloured, appealing products seen today. The RVA is a powerful analytical technique to measure the starch cooking relative to liquorice quality.
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November 11, 2011
New RVA method for pregelatinized starches
Modifications made to starches need to be monitored and characterized. The RVA can be used to test the properties of pregelatinized starches simply and quickly.
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October 17, 2011
doughLAB in Farinograph™ check sample service
The doughLAB is an evolution of current flour analysis equipment, and was designed to mimic the conditions under which current standard analyses are performed
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June 21, 2011
Starch functionality in potato
The RVA offers the potential to measure starch properties that are a function of the combined composition and structure of potato.
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June 21, 2011
Potential for sorghum and pearl millet for extruded products
There is interest in producing extruded food products based on pearl millet and sorghum, and with added grain legumes: pigeon pea, chickpea and groundnut. Dehulling sorghum and pearl millet improves the taste and eating quality.
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June 1, 2011
Rapid methods for quality testing of ingredients and finished feeds
The leading Swiss feed producer UFA AG installed In-line and benchtop NIR instruments from Perten to save costs and improve feed quality.
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December 1, 2010
Rapid Visco Analyser in the management of dysphagia
The RVA involves in-situ mixing, is relatively simple to operate and uses inexpensive accessories, making it suitable for assessing the flow properties of fluids used in managing the condition.
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December 1, 2010
High-speed durum semolina quality tests on doughLAB
doughLAB enables manufacturers to select the correct processing conditions for producing the best pasta. Testing at higher energy input produces more rapid, accurate and relevant results.
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December 1, 2010
Micro Mirror Module analysis of small seed samples for soybean seed quality
The Micro Mirror Module can be used to evaluate a small number of whole soybean seeds for common quality parameters with a level of precision that approaches that of traditional techniques utilizing large samples.
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December 1, 2010
RVA and the pseudoplastic behavior of guar gum and xanthan gum
Polysaccharides are used widely in the food, cosmetic and pharmaceutical industries, and many exhibit interesting and useful visco-elastic properties when dissolved in water at very low levels.
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May 18, 2010
doughLAB tests for the effects of flour additives on dough quality
The effects of several additives on dough quality were examined on the doughLAB, a z-arm dough mixer that tests the quality and characteristics of doughs.
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