Publications

Brochure - DA 7200/7250 Accessories Descargar
Brochure - DA 7250 Descargar
Brochure - DA 7250 Customer Support Packages Descargar
Brochure - DA 7300 In-Line Analyzer Descargar
Brochure - Falling Number® Accesories & Consumables Descargar
Brochure - RVA Customer support packages Descargar
Brochure - TVT 6700 Accessories Descargar
doughLAB Method brochure Descargar
Falling Number® method brochure Descargar
Glutomatic® Method brochure Descargar
Product Overview Descargar
Product Sheet - DA 7300 Mounting panel Descargar
Product Sheet - DA 7300 OPC Server Descargar
Product sheet - doughLAB Descargar
Product sheet - FN 1310 Descargar
Product sheet - FN 1500 Descargar
Product sheet - FN Dispenser Descargar
Product sheet - FN Printer Descargar
Product sheet - Glutomatic® Descargar
Product sheet - Lab Mill 120 Descargar
Product sheet - Lab Mill 3100 Descargar
Product sheet - Lab Mill 3310 Descargar
Product sheet - Lab Mill 3610 Descargar
Product sheet - Mill Feeder 3170 Descargar
Product sheet - Recirculating cooler Descargar
Product Sheet - Robot Dispenser Descargar
Product sheet - RVA 4500 Descargar
Product sheet - RVA 4800 Descargar
Product sheet - RVA TecMaster Descargar
Product sheet - Shakematic Descargar
Product sheet - Spolett 1010 Tube cleaner Descargar
Product Sheet - Texture Analyzer TVT 6700 NEW Dual Load Cell Descargar
RVA method brochure Descargar
01-01.03 Bread Crumb Firmness - AACCI (74-09.01) Descargar
01-02.01 White Pan Bread Firmness -AIB Standard Procedure Descargar
01-03.01 Bread Crumb Properties - Double Cycle Compression Descargar
01-04.02 Bread Crumb Firmness & Springiness - Hold Until Time Descargar
01-05.01 Hamburger Bun Crust Toughness - AIB Standard Procedure.pdf Descargar
01-06.01 Bagel Crumb Firmness - AIB standard procedure - Compression Descargar
02-01.01 Cake Firmness - AIB Standard Procedure Descargar
02-02.01 Sponge Cake Firmness - Penetration Descargar
02-03.01 Sponge Cake Properties - Double Cycle Compression Descargar
02-04.01 Sponge Cake Firmness and Springiness-Hold Until Time Descargar
02-05.01 Cinnamon Roll Firmness - AIB Standard Procedure Descargar
02-06.01 Muffin Shelf Life - Hold Until Time Compression - AIB Standard Procedure Descargar
03-01.01 Bread Dough Stiffness and Adhesiveness - Compression Descargar
03-02.01 Bread Dough Hardness, Adhesiveness & Stringiness - Penetration Descargar
03-03.01 Bread Dough Hardness and Springiness - Hold Until Time Compression Descargar
03-04.01 Bread Dough Properties - Double Cycle Compression.pdf Descargar
03-10.01 Biscuits and Cookie Dough Hardness and Adhesiveness - Penetration Descargar
04-01.01 Croissant Firmness - Cutting Descargar
05-01.01 Pancake Extensibility and Toughness - Puncture Descargar
06-01.01 Cookie Hardness - AIB Standard Procedure Descargar
06-02.01 Biscuits _ Cookies, Hardness _ Fracturability - Penetration Descargar
06-03.01 Biscuit _ Cookie Hardness _ Fracturability - 3-Point Bend Descargar
06-04.01 Biscuits _ Cookies Hardness _ Fracturability - Cutting Descargar
07-01.01 Crisp Bread Hardness _ Fracturability - 3-Point Bend Descargar
07-05.01 Cracker Hardness _ Fracturability - 3-Point Bend Descargar
08-01.01 Tostada Shell Measurement, AIB Standard Procedure - 3-Point Bend Descargar
08-02.01 Corn Tortilla Chips Breaking Force, AIB Standard Procedure - Puncture Descargar
08-03.01 Tortilla Chips Fracturability - Compression Descargar
08-05.01 Flour Tortilla Stretchability-Flexibility, AIB Standard Procedure - Penetration Descargar
08-06.01 Soft Tortilla Extensibility - Tension Descargar
13-01.01 Soft _ Gummy Confectionary, Firmness _ Springiness - Hold Until Time Descargar
14-01.01 Chocolate Hardness - Fracturability Descargar
14-02.01 Chocolate Hardness - Penetration Descargar
15-01.01 Marzipan Firmness - Penetration Descargar
15-02.01 Marzipan Hardness - Cutting Descargar
15-04.01 Icing Hardness - Penetration Descargar
15-05.01 Icing Hardness - Cutting Descargar
15-06.01 Icing Consistency - Penetration Descargar
15-07.01 Halva Firmness - Puncture Descargar
15-08.01 Halva Firmness - Penetration Descargar
15-09.01 Halva Properties - Double Cycle Compression Descargar
16-05.01 Chips Fracturability - Kramer Shear Cell Descargar
21-01.01 Soft Cheese and Cheese Spread Hardness and Stickiness - Compression Descargar
21-02.01 Cheese Firmness - Cutting Descargar
22-01.01 Margarine Firmness - Penetration Descargar
22-02.01 Margarine and Butter Firmness - Penetration Descargar
22-03.01 Margarine and Butter Firmness - Cutting.pdf Descargar
24-01.01 Curdled Consistency - Back Extrusion.pdf Descargar
25-01.01 Mayonnaise Firmness and Adhesiveness - Compression Descargar
26-01.01 Chocolate Mousse Firmness - Penetration Descargar
31-01.01 Grape Skin Hardness and Consistency - Puncture Descargar
32-01.01 Table Olives Firmness and Resilience - Compression.pdf Descargar
32-02.01 Table Olive Skin Hardness and Consistency - Puncture.pdf Descargar
33-01.01 Apple Skin and Flesh Firmness - Puncture Descargar
33-02.01 Apple Bruising- Compression.pdf Descargar
37-01.01 Marmalade Gel Strength, Rupture Force and Elasticity - Penetration.pdf Descargar
41-01.01 Liver Pate Hardness _ Consistency - Cutting Descargar
44-02.01 Chicken Breast Firmness - Cutting Descargar
45-01.01 Sausages Firmness - Cutting Descargar
47-01.01 Red Meat Properties - Double Cycle Compression Descargar
51-01.01 Cooked Rice Firmness and Stickiness - Compression.pdf Descargar
55-01.01 Pasta and Noodle Cooking Quality - Firmness - AACC 66-50.01 Descargar
55-03.01 Cooked Spaghetti and Noodle Elasticity and Tensile Strength - Tension Descargar
57-02.01 Raw Pasta Firmness - Compression Descargar
57-03.01 Cooked Pasta Firmness and Stickiness - Compression Descargar
71-01.01 Gelatine Bloom Strength - ISO 9665 Descargar
71-02.01 Gelatine Gel Strength (Bloom Strength) - GMIA Testing Standard Descargar
71-04.01 Gelatine Leaf Burst Strength - Puncture Descargar
74-01.01 Gel, Gel Strength _ Elasticity - Puncture Descargar
81-01.01 Salmon Feed Pellets Hardness - Shearing Descargar
81-03.01 Salmon Feed Pellets Hardness - Cutting Descargar
81-04.01 Salmon Feed Pellets Properties - Double Cycle Compression Descargar
81-05.01 Salmon Feed Pellets Springiness - Hold Until Time Compression Descargar
Bake mixes - DA 7200/7250 Descargar
Batters - DA 7200/7250 Descargar
Breakfast cereals - DA 7200/7250 Descargar
Brewing adjuncts method - RVA 17.04 Descargar
Butter - DA 7250 Descargar
Cake mix quality method - RVA 34.01 Descargar
Cassava - DA 7200/7250 Descargar
Cellulase method - RVA 19.04 Descargar
Cheese - DA 7250 Descargar
Cheese melt method - RVA 30.04 Descargar
Corn - DA 7250 Descargar
Corn chips - DA 7200/7250 Descargar
Corn starch method - RVA 06.04 Descargar
Cream - DA 7250 Descargar
Custard powder method - RVA 20.05 Descargar
DA 7300 Mechanically Separated Poultry A Descargar
Dairy Powders - DA 7250 Descargar
Elasticity of Dough Method - micro-doughLAB 03.01 Descargar
Evaporated Milk - DA 7250 Descargar
Extrusion method - RVA 13.04 Descargar
Flour heat treatment method - RVA 33.01 - French Descargar
General Flour Testing Method - doughLAB 01.01 Descargar
General Pasting Method - RVA 01.05 Descargar
General pasting method - RVA 01.05 - French Descargar
Gravy mix - DA 7200/7250 Descargar
Ice cream mix - DA 7250 Descargar
Malt (kilned) method - RVA 16.04 Descargar
Mash viscosity characterization method - RVA 38.01 Descargar
Meat and Meat Products B - DA 7250 Descargar
Mechanically Separated Poultry - DA 7200/7250 Descargar
Method for Effects of Additives to Flour Quality - doughLAB 02.01 Descargar
Oats - DA 7200/7250 Descargar
Olives - DA 7200/7250 Descargar
Pasta - DA 7250 Descargar
Pasta quality method - RVA 32.01 Descargar
Potato chips - DA 7200/7250 Descargar
Potato starch method - RVA 07.04 Descargar
Pregelatinized starch method - RVA 42.01 Descargar
Processed potatoes - DA 7200/7250 Descargar
Rice - DA 7250 Descargar
Rice (Japanese) method - RVA 22.03 Descargar
Rice bran - DA 7250 Descargar
Semolina Method - doughLAB 03.02 Descargar
Skim milk powder method - RVA 26.03 Descargar
Soup method - RVA 18A.04 Descargar
Soybean - DA 7250 Descargar
Starch (unmodified dent) method - RVA ST06.02 Descargar
Starch (waxy cook-up) method - RVA ST01.03 Descargar
Starches (acid thinned) method - RVA ST05.03 Descargar
Starches (dent cook-up) method - RVA ST02.03 Descargar
Starches (ethylated) method - RVA ST03.03 Descargar
Sugar cane - DA 7250 Descargar
Sweet potato starch method - RVA 23.01 Descargar
Sweetened Condensed Milk - DA 7250 Descargar
Tortilla - DA 7200/7250 Descargar
Vegetable oils - DA 7250 Descargar
Wheat flour - DA 7250 Descargar
Wheat flour method (ethanol) - RVA 24.02 Descargar
Wheat gluten method (acid) - RVA 21.02 Descargar
Wheat gluten method (ethanol) - RVA 25.02 Descargar
Whey protein concentrate method - RVA 27.03 Descargar
Xantham gum hydration method - RVA 35.01 Descargar
Youghurt - DA 7250 Descargar
  • septiembre 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.

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  • enero 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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  • diciembre 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.

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  • diciembre 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.

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  • noviembre 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.

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  • septiembre 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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  • agosto 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.

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

  • junio 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.

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  • marzo 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.

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  • noviembre 26, 2015

    Evaluation of Tough Surface of Potatoes Served at Swedish Schools

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  • noviembre 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.

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  • septiembre 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.

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  • junio 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.

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  • junio 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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  • mayo 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).

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  • mayo 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.

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  • abril 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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  • marzo 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.

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  • diciembre 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.

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  • septiembre 30, 2014

    NIR analysis of snackfoods

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

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  • mayo 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.

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  • agosto 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.

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  • agosto 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).

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  • mayo 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.

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  • diciembre 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.

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  • enero 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.

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