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 - DA 7440 Process NIR Instrument Download
Brochure - Falling Number® Accesories & Consumables Download
Brochure - RVA Customer support packages Download
Brochure - TVT 6700 Accessories Download
doughLAB Method brochure Download
Falling Number® method brochure Download
Glutomatic® Method brochure Download
Product Overview 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 - Spolett 1010 Tube cleaner Download
Product Sheet - Texture Analyzer TVT 6700 NEW Dual Load Cell Download
RVA method brochure Download
01-01.03 Bread Crumb Firmness - AACCI (74-09.01) Download
01-02.01 White Pan Bread Firmness -AIB Standard Procedure Download
01-03.01 Bread Crumb Properties - Double Cycle Compression Download
01-04.02 Bread Crumb Firmness & Springiness - Hold Until Time Download
01-05.01 Hamburger Bun Crust Toughness - AIB Standard Procedure.pdf Download
01-06.01 Bagel Crumb Firmness - AIB standard procedure - Compression Download
02-01.01 Cake Firmness - AIB Standard Procedure Download
02-02.01 Sponge Cake Firmness - Penetration Download
02-03.01 Sponge Cake Properties - Double Cycle Compression Download
02-04.01 Sponge Cake Firmness and Springiness-Hold Until Time Download
02-05.01 Cinnamon Roll Firmness - AIB Standard Procedure Download
02-06.01 Muffin Shelf Life - Hold Until Time Compression - AIB Standard Procedure Download
03-01.01 Bread Dough Stiffness and Adhesiveness - Compression Download
03-02.01 Bread Dough Hardness, Adhesiveness & Stringiness - Penetration Download
03-03.01 Bread Dough Hardness and Springiness - Hold Until Time Compression Download
03-04.01 Bread Dough Properties - Double Cycle Compression.pdf Download
03-10.01 Biscuits and Cookie Dough Hardness and Adhesiveness - Penetration Download
04-01.01 Croissant Firmness - Cutting Download
05-01.01 Pancake Extensibility and Toughness - Puncture Download
06-01.01 Cookie Hardness - AIB Standard Procedure Download
06-02.01 Biscuits _ Cookies, Hardness _ Fracturability - Penetration Download
06-03.01 Biscuit _ Cookie Hardness _ Fracturability - 3-Point Bend Download
06-04.01 Biscuits _ Cookies Hardness _ Fracturability - Cutting Download
07-01.01 Crisp Bread Hardness _ Fracturability - 3-Point Bend Download
07-05.01 Cracker Hardness _ Fracturability - 3-Point Bend Download
08-01.01 Tostada Shell Measurement, AIB Standard Procedure - 3-Point Bend Download
08-02.01 Corn Tortilla Chips Breaking Force, AIB Standard Procedure - Puncture Download
08-03.01 Tortilla Chips Fracturability - Compression Download
08-05.01 Flour Tortilla Stretchability-Flexibility, AIB Standard Procedure - Penetration Download
08-06.01 Soft Tortilla Extensibility - Tension Download
13-01.01 Soft _ Gummy Confectionary, Firmness _ Springiness - Hold Until Time Download
14-01.01 Chocolate Hardness - Fracturability Download
14-02.01 Chocolate Hardness - Penetration Download
15-01.01 Marzipan Firmness - Penetration Download
15-02.01 Marzipan Hardness - Cutting Download
15-03.01 Marzipan Consistency - Penetration Download
15-04.01 Icing Hardness - Penetration Download
15-05.01 Icing Hardness - Cutting Download
15-06.01 Icing Consistency - Penetration Download
15-07.01 Halva Firmness - Puncture Download
15-08.01 Halva Firmness - Penetration Download
15-09.01 Halva Properties - Double Cycle Compression Download
16-05.01 Chips Fracturability - Kramer Shear Cell Download
21-01.01 Soft Cheese and Cheese Spread Hardness and Stickiness - Compression Download
21-02.01 Cheese Firmness - Cutting Download
22-01.01 Margarine Firmness - Penetration Download
22-02.01 Margarine and Butter Firmness - Penetration Download
22-03.01 Margarine and Butter Firmness - Cutting.pdf Download
24-01.01 Curdled Consistency - Back Extrusion.pdf Download
25-01.01 Mayonnaise Firmness and Adhesiveness - Compression Download
26-01.01 Chocolate Mousse Firmness - Penetration Download
31-01.01 Grape Skin Hardness and Consistency - Puncture Download
32-01.01 Table Olives Firmness and Resilience - Compression.pdf Download
32-02.01 Table Olive Skin Hardness and Consistency - Puncture.pdf Download
33-01.01 Apple Skin and Flesh Firmness - Puncture Download
33-02.01 Apple Bruising- Compression.pdf Download
37-01.01 Marmalade Gel Strength, Rupture Force and Elasticity - Penetration.pdf Download
41-01.01 Liver Pate Hardness _ Consistency - Cutting Download
44-02.01 Chicken Breast Firmness - Cutting Download
45-01.01 Sausages Firmness - Cutting Download
47-01.01 Red Meat Properties - Double Cycle Compression Download
51-01.01 Cooked Rice Firmness and Stickiness - Compression.pdf Download
55-01.01 Pasta and Noodle Cooking Quality - Firmness - AACC 66-50.01 Download
55-03.01 Cooked Spaghetti and Noodle Elasticity and Tensile Strength - Tension Download
57-02.01 Raw Pasta Firmness - Compression Download
57-03.01 Cooked Pasta Firmness and Stickiness - Compression Download
71-01.01 Gelatine Bloom Strength - ISO 9665 Download
71-02.01 Gelatine Gel Strength (Bloom Strength) - GMIA Testing Standard Download
71-04.01 Gelatine Leaf Burst Strength - Puncture Download
74-01.01 Gel, Gel Strength _ Elasticity - Puncture Download
81-01.01 Salmon Feed Pellets Hardness - Shearing Download
81-02.01 Salmon Feed Pellets Hardness - Penetration Download
81-03.01 Salmon Feed Pellets Hardness - Cutting Download
81-04.01 Salmon Feed Pellets Properties - Double Cycle Compression Download
81-05.01 Salmon Feed Pellets Springiness - Hold Until Time Compression Download
95-01.01 Seal Strength, Single Heat-Sealing - Tension Download
95-02.01 Seal Strength, Ribbed Heat-Sealing - Tension Download
Bake mixes - DA 7200/7250 Download
Batters - DA 7200/7250 Download
Breakfast cereals - DA 7200/7250 Download
Brewing adjuncts method - RVA 17.04 Download
Butter - DA 7250 Download
Cake mix quality method - RVA 34.01 Download
Cassava - DA 7250 Download
Cellulase method - RVA 19.04 Download
Cheese - DA 7250 Download
Cheese melt method - RVA 30.04 Download
Corn - DA 7250 Download
Corn chips - DA 7200/7250 Download
Corn starch method - RVA 06.04 Download
Cream - DA 7250 Download
Custard powder method - RVA 20.05 Download
DA 7300 Mechanically Separated Poultry A Download
Dairy Powders - DA 7250 Download
Elasticity of Dough Method - micro-doughLAB 03.01 Download
Evaporated Milk - DA 7250 Download
Extrusion method - RVA 13.04 Download
Flour heat treatment method - RVA 33.01 - French Download
General Flour Testing Method - doughLAB 01.01 Download
General Pasting Method - RVA 01.05 Download
General pasting method - RVA 01.05 - French Download
Gravy mix - DA 7200/7250 Download
Ice cream mix - DA 7250 Download
Lentils - DA 7250 Download
Malt (kilned) method - RVA 16.04 Download
Mash viscosity characterization method - RVA 38.01 Download
Meat and Meat products - DA 7250 Download
Method for Effects of Additives to Flour Quality - doughLAB 02.01 Download
Oats - DA 7250 Download
Olives - DA 7200/7250 Download
Pasta - DA 7250 Download
Pasta quality method - RVA 32.01 Download
Potato chips - DA 7200/7250 Download
Potato starch method - RVA 07.04 Download
Pregelatinized starch method - RVA 42.01 Download
Processed potatoes - DA 7200/7250 Download
Rice - DA 7250 Download
Rice (Japanese) method - RVA 22.03 Download
Rice bran - DA 7250 Download
Semolina Method - doughLAB 03.02 Download
Skim milk powder method - RVA 26.03 Download
Soup method - RVA 18A.04 Download
Soybean - DA 7250 Download
Starch (unmodified dent) method - RVA ST06.02 Download
Starch (waxy cook-up) method - RVA ST01.03 Download
Starches (acid thinned) method - RVA ST05.03 Download
Starches (dent cook-up) method - RVA ST02.03 Download
Starches (ethylated) method - RVA ST03.03 Download
Sugar cane - DA 7250 Download
Sweet potato starch method - RVA 23.01 Download
Sweetened Condensed Milk - DA 7250 Download
Tortilla - DA 7200/7250 Download
Vegetable oils - DA 7250 Download
Wheat flour - DA 7250 Download
Wheat flour method (ethanol) - RVA 24.02 Download
Wheat gluten method (acid) - RVA 21.02 Download
Wheat gluten method (ethanol) - RVA 25.02 Download
Whey protein concentrate method - RVA 27.03 Download
Xantham gum hydration method - RVA 35.01 Download
Youghurt - DA 7250 Download
  • December 21, 2017

    Assessing ingredient performance using the RVA 4800

    High-temperature processes are used in the manufacture of many food and industrial products and it's important to determine how ingredients will perform in these processes. The RVA 4800 can perform high-temperature tests of food ingredients at up to 140°C in a specially designed pressure vessel.

    Read more about Assessing ingredient performance using the RVA 4800

  • October 27, 2017

    Rapid peanut moisture testing

    The Perten moisture meters AM 5200 and AM 5800 accurately determine moisture in shelled peanuts. Calibrations were developed by the US Department of Agriculture.

    Read more about Rapid peanut moisture testing

  • September 21, 2017

    NIR cheese analysis using ANN calibrations

    Analysis of moisture, fat, protein salt and pH is of great importance to cheese manufacturers and can be measured accurately by NIR. By using ANN technique it was possible to develop calibrations for these parameters across a wide variety of cheese types including cottage cheese, mozzarella and grated hard cheeses.

    Read more about NIR cheese analysis using ANN calibrations

  • January 2, 2017

    Noodle flour quality - Using multivariate analysis on the RVA curve to predict Viscograph® results

    The pasting properties of flour provide a useful indication of its suitability for making noodles, bread, cakes, batters and other products. Flour pasting quality is now commonly measured using the Rapid Visco Analyser (RVA). Nonetheless many users still require the results to be converted to historical Viscograph® units for trade. Most commonly this is done by simple correlations. However multivariate analysis (MVA) offers a potentially superior method.

    Read more about Noodle flour quality - Using multivariate analysis on the RVA curve to predict Viscograph® results

  • December 14, 2016

    Volume Measurements of Frozen and Baked Pizza

    When producing pizza the volume is one of the important quality parameters. The BVM volume meter is rapid and reproducible, and using the recently published AACCI method, pizza manufacturers can now use a standardized method for volume determination.

    Read more about Volume Measurements of Frozen and Baked Pizza

  • December 13, 2016

    Evaluation of maltogenic α-amylase and pre-gelatinized flour as anti-staling agents in scuffins

    The anti-staling effects of maltogenic α -amylase and pre-gelatinized flour in Scuffins were studied. A Scuffin is a baked product based on a mixture between the recipes from both scones and muffins. The product has been developed to be eaten as a in between meal snack. Several quality parameters such as texture, volume, starch retrogradation and water content were measured during storage to follow the staling and evaluate the anti-staling effects of the added ingredients.

    Read more about Evaluation of maltogenic α-amylase and pre-gelatinized flour as anti-staling agents in scuffins

  • November 29, 2016

    AUS-MEAT Approval for Perten DA 7250 NIR Meat Analyzer

    Perten announces that the DA 7250 NIR Meat Analyzer has been approved for fat testing in beef trim by AUS-MEAT, the quality standards body of the Australian meat industry.

    Read more about AUS-MEAT Approval for Perten DA 7250 NIR Meat Analyzer

  • September 9, 2016

    NIR instrument quality control and optimization in noodle manufacturing

    Fast and accurate quality control offer great benefits in noodle production. The DA 7250 and its previous version DA 7200 are extensively used for quality and process control by leading Chinese noodle manufacturing companies such as Ting Yi corporation with Master Kong Noodles, Uni-President enterprises corp, Baixiang Food Co.,Ltd and Jinmailang Foods Co.,Ltd.

    Read more about NIR instrument quality control and optimization in noodle manufacturing

  • August 30, 2016

    Rapid and reproducible analysis of starch-based ingredients for packaged desserts

    Dr. Oetker is a leading producer of packaged desserts, with more than 150 different products. At their dessert production site in Moers, Germany they use the RVA to monitor the performance of starch-based ingredients.

    Read more about Rapid and reproducible analysis of starch-based ingredients for packaged desserts

  • 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

  • March 18, 2016

    Optimizing moisture content in butter production using in-line NIR

    Belgian butter producer Solarec optimize moisture content in butter using a DA 7300 in-line NIR analyzer and achived considerable savings.

    Read more about Optimizing moisture content in butter production using in-line NIR

  • November 26, 2015

    Evaluation of Tough Surface of Potatoes Served at Swedish Schools

    Read more about Evaluation of Tough Surface of Potatoes Served at Swedish Schools

  • November 18, 2015

    Bake mix performance testing using the RVA

    The RVA can detect non-performing ingredients and quickly analyze bake mixes for proper performance. It identifies bake mixes that are going to cause problems before they get to your customers.

    Read more about Bake mix performance testing using the RVA

  • September 30, 2015

    Reliable NIR for at-line analysis of raw meat and meat products

    Leading German sausage maker Hans Kupfer & Sohn optimizes recipes and provides more consistent products using a Perten DA 7250 at-line NIR instrument for rapid testing of incoming meat. The instrument is easy to use and plant operators confidently test meat at in-take for comparison to specifications in seconds.

    Read more about Reliable NIR for at-line analysis of raw meat and meat products

  • June 29, 2015

    NIR process sensor using modern diode array technology

    The DA 7440 is a new type of NIR process sensor for over-belt placement. It uses advanced diode array technology to measure accurately without re-calibrations even as recipes, ingredients or process conditions change.

    Read more about NIR process sensor using modern diode array technology

  • June 2, 2015

    Applications of the Rapid Visco Analyser (RVA) in the Food Industry: a broader view

    The RVA can be used in various applications within the food industry. From its viscosity profiles, information regarding the pasting behavior of starch, starch-interactions and degree of cook can be obtained as well as quality parameters for hydrocolloids and fibers, enzymatic reactions and process simulations.

    Read more about Applications of the Rapid Visco Analyser (RVA) in the Food Industry: a broader view

  • May 27, 2015

    Volume Measurements on Frozen Products

    The possibilities to measure the volume of frozen, brittle and sticky products using the new AACCI-standard method for determination of bread volume by laser topography: BVM Method (AACCI 10-14.01).

    Read more about Volume Measurements on Frozen Products

  • May 27, 2015

    Texture of Gluten-Free Tortillas and the Effect of Buckwheat Addition, Baking Time and Aging

    The development of gluten-free products is becoming more and more important with the increasing number of people being diagnosed with Coeliac disease. Texture analysis is very useful in both the development procedure and for quality control.

    Read more about Texture of Gluten-Free Tortillas and the Effect of Buckwheat Addition, Baking Time and Aging

  • April 23, 2015

    Prediction Pack Application - Comparison of noodle flour quality results between RVA and Viscograph

    The RVA prediction pack allows the use of multivariate analysis to predict desired parameters which can enhance the predicted accuracy of a functional quality.

    Read more about Prediction Pack Application - Comparison of noodle flour quality results between RVA and Viscograph

  • March 25, 2015

    NIR speeds up analysis of soy sauce

    Soy sauce producer Lee Kum Kee uses the DA 7200 NIR Food Analyzer to speed up quality control and increase lab capacity.

    Read more about NIR speeds up analysis of soy sauce

  • December 17, 2014

    Volume and Texture Measurements of Potato

    Potato often forms a leathery layer when cooked and not eaten immediately, as in large scale kitchens. The mechanisms behind this are being studied using the Perten TVT 6700 texture analyzer and the BVM 6600 volume analyzer.

    Read more about Volume and Texture Measurements of Potato

  • September 30, 2014

    NIR analysis of snackfoods

    Leading European snackfood producer Intersnack uses Perten NIR instruments to improve product consistency and reduce wastage.

    Read more about NIR analysis of snackfoods

  • May 15, 2014

    Measuring the Texture of Marzipan and Icing

    Firmness, adhesiveness and area+ were measured in marzipan and firmness using the Perten TVT texture analyzer.

    Read more about Measuring the Texture of Marzipan and Icing

  • August 21, 2013

    Observing the staling of white pan bread using the TVT texture analyzer

    In this study the TVT was used to observe the staling of white pan bread using AACCI Standard Method 74-09.01 (AACCI, 1999).

    Read more about Observing the staling of white pan bread using the TVT texture analyzer

  • August 21, 2013

    The texture of table olives

    The texture of table olives was investigated using compression, puncture and compression-cutting methods using Perten Instruments TVT.

    Read more about The texture of table olives

  • May 30, 2013

    Determination of starch functionality in dehydrated potatoes

    The RVA has been used as a measure of starch functionality in dehydrated potatoes, including potato flakes, flours and granules which are used by the snack and baked foods industries world wide.

    Read more about Determination of starch functionality in dehydrated potatoes

  • 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.

    Read more about High-speed durum semolina quality tests on doughLAB

  • January 1, 2005

    How the RVA can contribute to understanding extruded foods and feeds

    The RVA can be used to evaluate all phases of extruded product during production, including raw material, dough, intermediates, dried half-products and final products. Pasting, mechanical and thermal pathways of starch degradation can be observed in the RVA curve, thus it is possible to use RVA paste rheology to assess the degree of cook of an extrudate.

    Read more about How the RVA can contribute to understanding extruded foods and feeds