Publications

Brochure - DA 7200/7250 Accessories Herunterladen
Brochure - DA 7250 Herunterladen
Brochure - DA 7250 Customer Support Packages Herunterladen
Brochure - Falling Number® Accesories & Consumables Herunterladen
Brochure - IM 8800 - German Herunterladen
Brochure - IM 9500 Customer Support Packages Herunterladen
Brochure - micro-doughLAB Herunterladen
Brochure - Quality control solutions for the Pasta and Noodle industry Herunterladen
Brochure - RVA Customer support packages Herunterladen
Brochure - TVT 6700 Accessories Herunterladen
doughLAB Method brochure Herunterladen
Falling Number® method brochure Herunterladen
Glutomatic® Method brochure Herunterladen
Glutomatic® Methodology Check List Herunterladen
Product Overview Herunterladen
Product sheet - doughLAB - French Herunterladen
Product sheet - FN 1310 Herunterladen
Product sheet - FN 1500 Herunterladen
Product sheet - FN Dispenser Herunterladen
Product sheet - FN Printer Herunterladen
Product sheet - Glutomatic® Herunterladen
Product sheet - IM 9500 Herunterladen
Product sheet - Lab Mill 120 Herunterladen
Product sheet - Lab Mill 3310 Herunterladen
Product sheet - Recirculating cooler Herunterladen
Product Sheet - Robot Dispenser Herunterladen
Product sheet - RVA 4500 Herunterladen
Product sheet - RVA 4800 Herunterladen
Product sheet - RVA TecMaster Herunterladen
Product sheet - Shakematic Herunterladen
Product sheet - Spolett 1010 Tube cleaner Herunterladen
Product Sheet - Texture Analyzer TVT 6700 NEW Dual Load Cell Herunterladen
RVA method brochure Herunterladen
55-01.01 Pasta and Noodle Cooking Quality - Firmness - AACC 66-50.01 Herunterladen
55-03.01 Cooked Spaghetti and Noodle Elasticity and Tensile Strength - Tension Herunterladen
57-02.01 Raw Pasta Firmness - Compression Herunterladen
57-03.01 Cooked Pasta Firmness and Stickiness - Compression Herunterladen
Durum method - RVA 11.06 Herunterladen
General Pasting Method - RVA 01.05 Herunterladen
General pasting method - RVA 01.05 - French Herunterladen
Pasta - DA 7250 Herunterladen
Pasta quality method - RVA 32.01 Herunterladen
Semolina Method - doughLAB 03.02 Herunterladen
Wheat - DA 7250 Herunterladen
Wheat and rye flour method - RVA 05.02 Herunterladen
Wheat flour - DA 7250 Herunterladen
Wheat flour method (ethanol) - RVA 24.02 Herunterladen
Wheat gluten method (acid) - RVA 21.02 Herunterladen
Wheat gluten method (ethanol) - RVA 25.02 Herunterladen
  • Januar 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.

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  • 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.

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  • Juni 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.

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  • 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.

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  • Januar 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.

    Lesen Sie mehr über How the RVA can contribute to understanding extruded foods and feeds