Publications

Brochure - DA 7200/7250 Accessories Download
Brochure - DA 7250 Download
Brochure - DA 7250 Customer Support Packages Download
Brochure - DA 7300 In-Line Analyzer Download
Brochure - Falling Number® Accesories & Consumables Download
Brochure - IM 8800 Download
Brochure - IM 9500 Download
Brochure - IM 9500 Customer Support Packages Download
Brochure - micro-doughLAB Download
Brochure - RVA Customer support packages Download
doughLAB Method brochure Download
Falling Number® method brochure Download
Glutomatic® Method brochure Download
Glutomatic® Methodology Check List Download
Product Overview Download
Product sheet - AM 5200 Download
Product Sheet - DA 7300 Mounting panel Download
Product Sheet - DA 7300 OPC Server Download
Product sheet - doughLAB Download
Product sheet - FN 1310 Download
Product sheet - FN 1500 Download
Product sheet - FN Dispenser Download
Product sheet - FN Printer Download
Product sheet - Glutomatic® Download
Product sheet - Lab Mill 120 Download
Product sheet - Lab Mill 3100 Download
Product sheet - Lab Mill 3310 Download
Product sheet - Lab Mill 3610 Download
Product sheet - Mill Feeder 3170 Download
Product sheet - Recirculating cooler Download
Product Sheet - Robot Dispenser Download
Product sheet - RVA 4500 Download
Product sheet - RVA 4800 Download
Product sheet - RVA TecMaster Download
Product sheet - Shakematic Download
Product Sheet - SKCS 4100 Download
Product sheet - SPD 4200 Download
Product sheet - Spolett 1010 Tube cleaner Download
RVA method brochure Download
51-01.01 Cooked Rice Firmness and Stickiness - Compression.pdf Download
Barley - DA 7250 Download
Canola Meal - DA 7250 Download
Cassava - DA 7200/7250 Download
Corn - DA 7250 Download
Corn starch method - RVA 06.04 Download
Durum method - RVA 11.06 Download
Fermentable starch method - RVA 36.01 Download
Flour heat treatment method - RVA 33.01 - French Download
FN Barley Download
General Flour Testing Method - doughLAB 01.01 Download
General Pasting Method - RVA 01.05 Download
General pasting method - RVA 01.05 - French Download
Grain fermentation quality method - RVA 37.01 Download
Linseed - DA 7200/7250 Download
Oats - DA 7200/7250 Download
Potato starch method - RVA 07.04 Download
Rapeseed/Canola - DA 7200/7250 Download
Rice - DA 7250 Download
Rice (Japanese) method - RVA 22.03 Download
Rye - DA 7250 Download
Safflower seeds - DA 7200/7250 Download
Small grain sample division - SPD 4200 Download
Soybean - DA 7250 Download
Sweet potato starch method - RVA 23.01 Download
Wheat - DA 7250 Download
Wheat and rye flour method - RVA 05.02 Download
Wheat flour method (ethanol) - RVA 24.02 Download
Wheat gluten method (acid) - RVA 21.02 Download
  • July 10, 2017

    Sequential Precision Divider (SPD)

    Perten Instruments has designed a grain sample divider which allows the user to obtain a randomized sample from 50% down to 3.125% of a bulk sample in one single step. Five different crops were used to verify a prototype design in terms of randomization, and the theoretical maximum dividing capacity of 3.125%.

    Read more about Sequential Precision Divider (SPD)

  • June 30, 2016

    Rapid measurement of beta-glucan quantity and quality

    Beta-glucans have health benefits and there is great interest in using them in food products. To be able to make health claims it's necessary to verify the quantity and quality of beta-glucans, and rapid analytical methods like NIR and the Rapid Visco Analyser are of great benefit.

    Read more about Rapid measurement of beta-glucan quantity and quality

  • July 1, 2015

    Falling Number® 1000 – the NEW Falling Number model

    The Falling Number method has been the world standard method for sprout damage detection, and determination of alpha amylase activity since over 50 years. With the new FN 1000 instrument users can perform Falling Number tests faster, safer and simpler than before.

    Read more about Falling Number® 1000 – the NEW Falling Number model

  • August 21, 2013

    Determination of percentage of mealy kernels (mitadines) in durum wheat with the Inframatic 9500 NIR instrument

    The percentage of mealy or starchy kernels in durum wheat is an important quality factor for the pasta industry. The reference method for mealiness is laborious as it involves manual or semi-manual cutting of up to 600 kernels in half, followed by visual inspection of the cut kernel. NIR is well established in the grain industry and therefore an attractive and rapid alternative.

    Read more about Determination of percentage of mealy kernels (mitadines) in durum wheat with the Inframatic 9500 NIR instrument

  • May 30, 2013

    Determining elasticity of dough in the micro-doughLAB

    The micro-doughLAB’s novel torque measurement system and high speed data acquisition enables the instrument to perform stress-relaxation (stress-decay) tests. The relaxation of the dough gives an indication of its elasticity, allowing evaluation of both the viscous and elastic properties of dough throughout a single mixing test.

    Read more about Determining elasticity of dough in the micro-doughLAB