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 - IM 8800 Descargar
Brochure - IM 9500 Descargar
Brochure - IM 9500 Customer Support Packages Descargar
Brochure - micro-doughLAB Descargar
Brochure - RVA Customer support packages Descargar
doughLAB Method brochure Descargar
Falling Number® method brochure Descargar
Glutomatic® Method brochure Descargar
Glutomatic® Methodology Check List Descargar
Product Overview Descargar
Product sheet - AM 5200 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 - SKCS 4100 Descargar
Product sheet - SPD 4200 Descargar
Product sheet - Spolett 1010 Tube cleaner Descargar
RVA method brochure Descargar
51-01.01 Cooked Rice Firmness and Stickiness - Compression.pdf Descargar
Barley - DA 7250 Descargar
Canola Meal - DA 7250 Descargar
Cassava - DA 7200/7250 Descargar
Corn - DA 7250 Descargar
Corn starch method - RVA 06.04 Descargar
Durum method - RVA 11.06 Descargar
Fermentable starch method - RVA 36.01 Descargar
Flour heat treatment method - RVA 33.01 - French Descargar
FN Barley Descargar
General Flour Testing Method - doughLAB 01.01 Descargar
General Pasting Method - RVA 01.05 Descargar
General pasting method - RVA 01.05 - French Descargar
Grain fermentation quality method - RVA 37.01 Descargar
Linseed - DA 7200/7250 Descargar
Oats - DA 7200/7250 Descargar
Potato starch method - RVA 07.04 Descargar
Rapeseed/Canola - DA 7200/7250 Descargar
Rice - DA 7250 Descargar
Rice (Japanese) method - RVA 22.03 Descargar
Rye - DA 7250 Descargar
Safflower seeds - DA 7200/7250 Descargar
Small grain sample division - SPD 4200 Descargar
Soybean - DA 7250 Descargar
Sweet potato starch method - RVA 23.01 Descargar
Wheat - DA 7250 Descargar
Wheat and rye flour method - RVA 05.02 Descargar
Wheat flour method (ethanol) - RVA 24.02 Descargar
Wheat gluten method (acid) - RVA 21.02 Descargar
  • julio 10, 2017

    Sequential Precision Divider (SPD)

    Perten Instruments has designed a grain sample divider which allows the user to obtain a randomized sample from 50% down to 3.125% of a bulk sample in one single step. Five different crops were used to verify a prototype design in terms of randomization, and the theoretical maximum dividing capacity of 3.125%.

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  • 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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  • julio 1, 2015

    Falling Number® 1000 – the NEW Falling Number model

    The Falling Number method has been the world standard method for sprout damage detection, and determination of alpha amylase activity since over 50 years. With the new FN 1000 instrument users can perform Falling Number tests faster, safer and simpler than before.

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  • agosto 21, 2013

    Determination of percentage of mealy kernels (mitadines) in durum wheat with the Inframatic 9500 NIR instrument

    The percentage of mealy or starchy kernels in durum wheat is an important quality factor for the pasta industry. The reference method for mealiness is laborious as it involves manual or semi-manual cutting of up to 600 kernels in half, followed by visual inspection of the cut kernel. NIR is well established in the grain industry and therefore an attractive and rapid alternative.

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  • mayo 30, 2013

    Determining elasticity of dough in the micro-doughLAB

    The micro-doughLAB’s novel torque measurement system and high speed data acquisition enables the instrument to perform stress-relaxation (stress-decay) tests. The relaxation of the dough gives an indication of its elasticity, allowing evaluation of both the viscous and elastic properties of dough throughout a single mixing test.

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