Analyzers for pasta and noodle production

Whether you produce pasta or noodles Perten's instruments can help you reduce waste, improve product quality and improve efficiency. Our analyzers are used for products based on wheat flour, semolina, rice flour and other starchy ingredients. Pasta and noodle producers around the world screen incoming ingredients, optimize production and verify finished product quality using equipment from Perten.

DA 7250 At-line NIR

The DA 7250 NIR analyzer offers superior performance and versatility. In only 6 seconds it determines moisture, protein, ash, fat and more in ingredients like flour, eggs, seasonings and oils as well as finished pasta and noodles. In most cases samples are analyzed as they are, with no grinding or other sample preparation required, making it the fastest and most easy-to-use analyzer available.

 

Touch screen operation and intuitive software make the DA 7250 easy to use. Its sanitary design and IP65 classification means you can place it anywhere, even in production areas. Windows connectivity makes it easy to connect to printers, barcode readers, etc. to facilitate use and sharing of analysis results.

Use it to check that incoming ingredients meet specifications, test intermediate products for process control, and verify finished product quality. Its speed and ease of use make it possible to perform many more analyses than with traditional methods, giving you a full understanding of your process which helps you reduce waste and improve quality.

Go to DA 7250 At-line NIR page

RVA - Ingredient Performance Analyzer

Whether your raw material is rice flour, semolina or wheat flour the starch characteristics are important for noodle and pasta quality. The RVA determines starch pasting properties, rapidly and reproducibly, making it easy to detect flour batches which will not perform and keep them out. It also helps verify finished product quality and trouble-shoot production problems.

 

Samples are analyzed in a canister, adding a small amount of water and then placing the canister in the RVA. The RVA will start to stir and heat the mixture according to a predefined profile, continuously measuring the viscosity. As the sample is heated the starch will gelatinize, increasing the viscosity. In effect the RVA subjects the sample to a similar process as the production process, acting like a miniature pilot plant, determining how the materials will behave.

Wheat flour noodles 

Research has shown that the quality of noodles made from wheat is largely dictated by the pasting characteristics of the starch in the flour, making the RVA a valuable tool in noodle production. A number of studies have shown strong correlations between the sensory quality of noodles and various parameters of the RVA pasting curve, particularly peak viscosity. The RVA therefore can be used to provide a rapid and objective test for noodle quality of wheat flour. The method is applicable to wholemeal, flour or starch.

Starch noodles

In noodles made from rice, mung beans and similar, starch characteristics play a key role in noodle quality. Starch is made up of two different molecules, amylose and amylopectin, and the ratio between them determines starch characteristics and how it behaves in noodle production.

Different types of noodles require different ratios and the RVA is used by many noodle producers to verify the quality of the incoming flour. A high amylose content is important for end-product quality, and the RVA rapidly determines the level. Should amylose content be too low, the noodles become too sticky and soft, causing problems in production and poor quality noodles.

Many rice noodle manufacturers also use the RVA to segregate incoming flour based on amylose content, and later blend from several bins to reach the optimum amylose content in production. This gives them a consistent raw material which removes variability and reduces waste. It also allows them to accept some batches of lower amylose content flour, as they can blend it with other batches of extra high amylose content.

Pasta

High quality hard pasta products, such as spaghetti, are produced by a cool temperature extrusion process using durum semolina. The quality of the product depends in part upon starch quality and amylase activity. These can be readily assessed in the RVA.

Go to RVA - Ingredient Performance Analyzer page

IM 9500 NIR Flour Analyzer

Determine moisture, protein, ash, gluten and color in flour and semolina in only 30 seconds. The Inframatic 9500 is rugged and easy to use also for non-technical staff. With high performance at a value price the IM 9500 is a good investment for all pasta producers.

 

 

Go to IM 9500 NIR Flour Analyzer page

Falling Number

When flour or semolina is made from grain which has started to sprout before it's harvested, the quality of pasta and noodles will suffer due to increased levels of alpha-amylase. Testing each incoming batch of flour and semolina with a Falling Number instrument safeguards quality and reduces waste. It is easy, does not require technical staff and only takes a few minutes.

 

The analysis result is reported as a Falling Number value. A low value means that the flour is unsuitable for pasta or noodle production, whereas a high number means that the flour is not sprout damaged.

Producing pasta or noodles from flour made from sprout damaged grain is difficult, with dough handling and cutting problems and product sticking to machinery. It also results in an off-color end consumer product which will be sticky and too soft in texture after it is boiled. Using flour with the correct Falling Number will result in savings through improved processing as well as a higher quality end product.

 

The Falling Number method was developed by Mr. Harald Perten, the founder of Perten Instruments. It is the world standard method for detection of sprout damage in wheat, durum, flour and semolina. Tens of thousands of grain traders, flour millers and pasta/noodle producers use Falling Number instruments from Perten.

 

Go to Falling Number page

Glutomatic

While the protein content in semolina and flour is important, its gluten characteristics are critical. The Glutomatic is the world standard for measuring gluten quantify and Gluten Index in wheat, durum, flour and semolina. It's rapid, reproducible and does not require technical staff for its operation.

 

 

Gluten is the key protein component and the gluten quality and quantity has great impact on the processing characteristics and end product quality. A very low gluten quantity or low Gluten Index results in a sticky dough with poor extrusion properties, so higher gluten content and Gluten Index are desirable. However, different types of pasta products have different requirements.

Gluten strength, or a high Gluten Index, is more important in instant pastas as they need more strength during processing. Pasta which is to be sold as fresh however, requires a more extensible dough and weaker gluten to improve sheeting properties.

Go to Glutomatic page

DA 7440 On-line NIR sensor

The DA 7440 measures parameters such as moisture, protein and fat in realtime - typically over a conveyor belt. Its modern diode array NIR technology provides accurate and stable results which allow you to optimize your process. A typical application is moisture measurement of finished product, which lets you optimize your process and improve product quality.

 

Go to DA 7440 On-line NIR sensor page

DA 7300 In-line NIR Sensor

Large producers will benefit from using the DA 7300 to get realtime knowledge of the quality of the delivered flour and semolina. The sensor is installed in pipes or similar and measures moisture, protein, ash and color. Its integrated high definition camera performs color measurements, speck count and provides live video from inside your process.

 

 

The DA 7300 is built for industrial environments and is installed in hundreds of food plants around the world. It readily connects to plant control system using a wide range of communication protocols.

Go to DA 7300 In-line NIR Sensor page

Texture Analyzer TVT 6700

The TVT 6700 determines key texture properties such as firmness, stickiness and springiness of all types of pasta and noodle products. It's user-friendly, efficient and versatile, with rigs and probes to quantify a wide range of textural properties of cooked as well as uncooked pasta and noodle products.

 

With the TVT 6700 you can measure according to standardized methods, and develop customized methods using our wide range of probes and rigs. Our customers perform measurements such as:

  • Firmness
  • Stickiness
  • Tensile and cohesive strength
  • Flexibility and extensibility
  • Springiness, cohesiveness and resilience

The TVT 6700 applies controlled conditions of stress or strain to food and other samples to measure a complete texture profile. Data is captured as a graph and stored in a tabular data base for analysis and export to spreadsheet programs.

Go to Texture Analyzer TVT 6700 page