Perten Science World

Perten Science World is a publication (ISSN-number 2002-245X) where we share scientific work and industrial applications using Perten analytical instrument, which we believe is useful and interesting to our customers. In addition to such articles, we also include highlights of the latest news from Perten Instruments.

Dr. Jeanette Purhagen, Editor of Perten Science World
Jpurhagen@perten.com

Read previous issues by downloading pdf documents from the list below, and sign up to receive future issues by e-mail.

Perten Science World No. 14 - August 2017

Articles in this issue:

  • Sequential Precision Divider (SPD) – J. Bedi, J. Fjällström and J. Purhagen
  • Method development and analysis of textural properties of quinoa starch stabilized dried emulsion 
     – H. A. Rashid and M. Sjöö

Perten Instruments in Publications

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Perten Science World No. 13 - December 2016

Articles in this issue:

  • Introduction of new mid-FTIR herd management tools (HMT) for early warnings of nutritional and health issues in high-producing dairy cows – Barbano et al
  • Comparison of mixing and pasting behaviors of commercially available wheat and gluten-free flours Gajo & Dang
  • Evaluation of maltogenic a-amylase and pre-gelatinized flour as anti-staling agents in scuffins Birtle & Purhagen

Perten Instruments in Publications

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Perten Science World No. 12 - December 2015

Articles in this issue: 

  • Comparison of Old and New Dough Mixing Methods and their Utility in Predicting Bread Quality
    Dang & Bason 
  • Evaluation of Tough Surface of Potatoes Served at Swedish Schools Sjölin & Purhagen
  • Texture and Color of Crisps in Relation to Sugar – and Acrylamide Content during StorageLakehal-Ayat et al.

Perten Instruments in Publications

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Perten Science World No. 11 - June 2015

Articles in this issue:

  • Prediction Pack Application – Comparison of Noodle Flour Quality Results Between RVA and Viscograph
  • Texture of Gluten-Free Tortillas and the Effect of Buckwheat Addition, Baking Time and Aging
  • Volume Measurements on Frozen Products
  • Applications of the Rapid Visco Analyser (RVA) in the Food Industry: a broader view

Perten Instruments in Publications

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Perten Science World No. 10 - October 2014

Articles in this issue:

  • Using the DA 7300 Digital Camera for Color Detection in Agri-Industry Processing
  • Producing Imitation Mozzarella Cheese Using the Perten doughLAB
  • Predicting Baking Performance through Evaluation of Short-crust Dough
  • Measuring Flour Using Novel Sample Packing and Presentation with an IM 9500 Near-Infrared Instrument – Calibration Development, Validation, and Transferability

Perten Instruments in Publications

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Perten Science World No. 9 - June 2014

Articles in this issue:

  • Measuring the texture of marzipan and icing
    There is a need for new and objective equipment to measure food texture …
  • Determining the gelatinization temperature of Milled Rice Flour
    Gelatinization temperature (GT) is commonly measured to assess the cooking and processing quality of rice …

Technical news:

  • DA 7250 
  • Updated starter methods for the TVT
  • Why speck detection is important for flour millers

Perten Instruments in Publications

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Perten Science World No. 8 - August 2013

Articles in this issue:

  • Determination of percentage of mealy kernels (mitadines) in
     durum wheat with the Perten Inframatic 9500
  • Observing the staling of white pan bread using the TVT
  • The texture of table olives

 Technical news:

  • Inframatic 9500 approved in Germany
  • Expanded capabilities for in-line and on-line NIR

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Perten Science World No. 7 - June 2013

Article in this issue:

  • Determining elasticity of dough in the micro-doughLAB

 Technical note:

  • Potato flakes

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Perten Science World No. 6 - November 2012

Articles in this issue:

  • Vale Dr C.E.Walker 1936-2012
  • Globals calibrations for animal feed
  • Changes in starch molecular structure during pasting

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Perten Science World No. 5 - May 2012

Articles in this issue:

  • RVA used in ground-breaking starch research 
  • New technology for grain moisture measurement

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Perten Science World No. 4 - November 2011

Articles in this issue:

  • RVA and the degree of starch gelatinization in liquorice extrusion 
  • New RVA method for pregelatinized starches
  • doughLAB helps flour/dough rheological testing evolve

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Perten Science World No. 3 - June 2011

Articles in this issue:

  • Rapid methods for quality testing of ingredients and finished feeds
  • Starch functionality in potato
  • Potential for sorghum and pearl millet for extruded products

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Perten Science World No. 2 - December 2010

Articles in this issue:

  • Rapid Visco Analyser in the management of dysphagia
  • High speed durum semolina quality tests on doughLAB

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Perten Science World No. 1 - May 2010 

 Articles in this issue:

  • doughLAB tests for the effects of flour additives on dough quality
  • RVA and the pseudoplastic behavior of guar gum and xanthan gum
  • Micro Mirror Module analysis of small seed samples for soybean seed quality

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