Publications

Brochure - DA 7200/7250 Accessories Descargar
Brochure - DA 7250 Descargar
Brochure - DA 7250 Customer Support Packages Descargar
Brochure - Falling Number® Accesories & Consumables Descargar
Brochure - IM 8800 - German Descargar
Brochure - IM 9500 Customer Support Packages Descargar
Brochure - micro-doughLAB Descargar
Brochure - Quality control solutions for the Pasta and Noodle industry 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
Glutomatic® Methodology Check List Descargar
Product Overview Descargar
Product sheet - doughLAB - French 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 - IM 9500 Descargar
Product sheet - Lab Mill 120 Descargar
Product sheet - Lab Mill 3310 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
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
Durum method - RVA 11.06 Descargar
General Pasting Method - RVA 01.05 Descargar
General pasting method - RVA 01.05 - French Descargar
Pasta - DA 7250 Descargar
Pasta quality method - RVA 32.01 Descargar
Semolina Method - doughLAB 03.02 Descargar
Wheat - DA 7250 Descargar
Wheat and rye flour method - RVA 05.02 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
  • 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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  • 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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  • 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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  • 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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  • 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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