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 - DA 7440 Process NIR Instrument Descargar
Brochure - Quality control solutions for the Snackfood industry Descargar
Brochure - Quality control solutions for the Snackfood industry - Spanish Descargar
Brochure - TVT 6700 Accessories Descargar
Product Overview 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 - Robot Dispenser Descargar
Product sheet - RVA 4500 Descargar
Product sheet - RVA 4800 Descargar
Product Sheet - Texture Analyzer TVT 6700 NEW Dual Load Cell Descargar
RVA method brochure 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
08-02.01 Corn Tortilla Chips Breaking Force, AIB Standard Procedure - Puncture Descargar
08-03.01 Tortilla Chips Fracturability - Compression Descargar
14-01.01 Chocolate Hardness - Fracturability Descargar
14-02.01 Chocolate Hardness - Penetration Descargar
16-05.01 Chips Fracturability - Kramer Shear Cell Descargar
Bake mixes - DA 7200/7250 Descargar
Corn - DA 7250 Descargar
Corn chips - DA 7200/7250 Descargar
Corn starch method - RVA 06.04 Descargar
Crackers - DA 7200/7250 Descargar
Extrusion method - RVA 13.04 Descargar
General Pasting Method - RVA 01.05 Descargar
General pasting method - RVA 01.05 - French Descargar
Potato chips - DA 7200/7250 Descargar
Potato starch method - RVA 07.04 Descargar
Rice - DA 7250 Descargar
Snackfoods - Seasoning measurement - DA 7440 Online NIR Descargar
Vegetable oils - DA 7250 Descargar
Wheat flour - DA 7250 Descargar
Wheat flour method (ethanol) - RVA 24.02 Descargar
  • febrero 15, 2018

    Online measurement of snackfood seasoning addition using modern NIR technology

    Erroneous amount of seasoning is a common source of customer complaints and a primary source of costly product waste. The Perten DA 7440 On-line NIR instrument uses modern diode array technology to provide real-time measurement of seasoning addition in many types of snackfoods, helping reduce both waste and customer claims.

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  • octubre 27, 2017

    Rapid peanut moisture testing

    The Perten moisture meters AM 5200 and AM 5800 accurately determine moisture in shelled peanuts. Calibrations were developed by the US Department of Agriculture.

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  • noviembre 26, 2015

    Texture and Color of Crisps in Relation to Sugar – and Acrylamide Content during Storage

    In this study, the texture and color of crisps processed from potatoes with different sugar contents were analyzed.

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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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  • 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 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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  • 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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