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  • septiembre 27, 2017

    Updated NIR application standard ISO 12099:2017

    The ISO 12099 standard on guidelines for Near Infrared Spectroscopy applications has recently been updated and improved. Perten Instruments has participated in the process which was organized by the International Organization for Standardization.

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  • 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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  • agosto 31, 2017

    Method development and analysis of textural properties of quinoa starch stabilized dried emulsion

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  • 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 27, 2017

    The Benefits of NIR Grain Networking

    NIR grain analyzers are often connected to so called grain networks. Groups of instruments, sometimes several hundreds, are monitored and administrated remotely. But what is a network really, and why do they exist?

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  • marzo 31, 2017

    Validation - Adjustment of NIR calibrations

    When starting to use a new NIR calibration it’s good practice to validate and adjust it. In this article we explain the principles and how to practically do it.

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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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  • diciembre 13, 2016

    Comparison of mixing and pasting behaviors of commercially available wheat and gluten-free flours

    A comparison of the mixing and starch pasting properties of regular wheat and GF flours with different ingredients and compositions were performed using the micro-doughLAB (mdL, mixing qualities) and Rapid Visco Analyser (RVA, pasting properties).

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  • noviembre 21, 2016

    New mid-FTIR herd management tools (HMT)

    The Herd Management Tools – A set of predictive fatty acids (FA) models has been developed to provide farmers with early warnings on nutritional and health problems of dairy cows before these become severe.

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  • septiembre 20, 2016

    Using the RVA to determine rice flour and buckwheat flour for gluten-free bread

    Researchers at three universities in Turkey used the RVA to evaluate rice flour and buckwheat flour as substitutes for wheat flour in gluten-free bread (external link).

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  • septiembre 20, 2016

    Anthocyanin determination in corn hybrids using NIR

    Researchers at University of Illinois investigated the determination of anthocyanin in corn hybrids using the DA 7200 NIR analysis system (external link, opens in new window).

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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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  • septiembre 2, 2016

    Optimizing wheat tempering through rapid moisture testing

    Rapid and accurate moisture testing during tempering makes it possible to optimize water addition and tempering time. The AM 5200-A measures moisture in wheat during tempering in only 10 seconds and is used by many millers for control of tempering conditions.

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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.

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  • julio 6, 2016

    Delta milk analyzers

    Delta Instruments recently became part of Perten. Its milk analyzers are appreciated for their accuracy, throughput, and ease of use by milk testing labs and dairy processors worldwide.

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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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  • abril 13, 2016

    Monitoring and controlling Corn wet milling using In-line and At-line NIR instruments

    The Meihua corn wet milling group was able to increase its yield by implementing the DA 7300 in-line NIR for process control in its plants. DA 7300 units are used to monitor wet gluten slurry as well as gluten meal.

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  • marzo 30, 2016

    Improving flour mill performance using DA 7300 in-line NIR

    Leading Turkish flour milling company OVA UN optimize their milling performance using two DA 7300 in-line NIR. One controls the blending of wheat based on protein content. The other measures ash, speck count and more in flour before packing.

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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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  • marzo 14, 2016

    The Falling Number Method for detection of sprout damage in barley

    Sound, viable grains are required for a high germination in malting barley. Several studies have shown that barley that has pre-germinated in the field has a decreased ability to germinate during the malting process. The Falling Number method is a rapid and standardized way to determine whether barley is pre-germinated.

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  • enero 22, 2016

    Optimizing milk powder production using a Perten DA 7300 In-line NIR instrument

    The Belgian dairy company Solarec uses two DA 7300 in-line NIR sensor to optimize its production of milk powder, and the investment paid for itself in just a few months.

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  • diciembre 3, 2015

    Milling the perfect flour

    What is a perfect flour? It depends on the intended end-use and there is no single set of quality characteristics that meet all needs for all end products for which flour is an important ingredient. Flour is both a functional and nutritional ingredient and both sets of traits need to be measured, starting with wheat testing at the intake.

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  • noviembre 26, 2015

    Comparison of Old and New Dough Mixing Methods and their Utility in Predicting Bread Quality

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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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  • 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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  • 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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  • 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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  • mayo 22, 2015

    NIR Introduction

    This introduction to Near InfraRed spectroscopy explains the basics in laymen's terms.

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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 30, 2015

    Analysis of board moisture in wood based panels production

    Producers of wood based panels need to control and optimize the manufacturing process. There are also industry and official standard requirements to measure several process parameters like for instance board moisture.

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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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  • marzo 23, 2015

    Applications of portable NIR grain analysis with Inframatic 8800

    Many farmers and grain storage companies benefit from the portability of the Inframatic 8800 NIR grain analyzer, which measures moisture, protein and oil in grains and oilseeds.

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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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  • octubre 17, 2014

    Measuring Flour Using Novel Sample Packing and Presentation with an IM 9500

    A new flour module was developed to enable flour measurements for millers and bakers using the IM 9500. Calibrations were developed for data collected using the flour module for moisture, protein, ash, and wet gluten in flour.

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  • octubre 17, 2014

    Predicting Baking Performance through Evaluation of Short-crust Dough

    The Perten TVT texture analyzer was used to predict baking performance through analysis of short-crust dough.

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  • octubre 15, 2014

    Using the DA 7300 Digital Camera for Color Detection in Agri-Industry Processing

    The DA 7300 in-line NIR incorporates a digital camera for real-time image analysis and video streaming showing the product. Applications include speck detection and color measurements.

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  • octubre 2, 2014

    Perten Falling Number® Instruments once again prove their importance

    Many parts of Western Europe received large amounts of rain during the harvest season. Perten Falling Number instruments were used heavily to check for sprout damaged wheat, as one truckload of low Falling Number wheat can turn a complete silo into feed-grade wheat.

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  • octubre 1, 2014

    Wilmar use of Perten Diode Array NIR instruments in Soybean processing

    Wilmar is one of Asia’s leading Agribusiness groups and one of the largest oilseed processors in China. In order to improve the efficiency and product quality in their soybean processing plants they have purchased and installed 9 DA 7300 NIR In-line units.

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  • octubre 1, 2014

    Inframatic 9500 Grain and Flour Analyzer

    The Inframatic 9500 NIR grain analyzer has become the instrument of choice in the industry. Using the new Flour Module it can now also analyze flour for parameters such as moisture, protein and ash.

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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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  • junio 26, 2014

    Accurate Falling Number results

    The Falling Number test is critical to make sure that sprouted grain is detected and properly sorted. In order to achieve accurate and repeatable Falling Number results it is important to follow the proper steps and use the right equipment.

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  • junio 25, 2014

    doughLAB – Improved Flour Analysis

    The doughLAB provides AACCI approved analysis of water absorption, dough development and mixing tolerance in wheat flour. It's a modern instrument which provides significant benefits over older type dough rheometers.

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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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  • mayo 15, 2014

    Why speck detection is important for flour millers

    The DA 7300 NIR and Image Analysis process sensor can measure specks in semolina and wheat flour in real-time in the mill.

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  • mayo 15, 2014

    Determining the gelatinization temperature of milled rice flour

    The Rapid Visco Analyser (RVA) is commonly used in laboratories to measure the pasting properties of rice and provides the advantages of speed, ease of use and small sample size requirements.

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  • septiembre 30, 2013

    AACCI Approved doughLAB Method

    New AACCI Method 54-70.01 measures the mixing properties of dough in the doughLAB using high energy mixing to better emulate the high work rates commonly used in the dough mixers that are integral to modern, rapid bake systems.

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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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  • 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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  • 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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  • 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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  • 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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  • octubre 26, 2012

    Changes in starch molecular structure during pasting

    Starch pasting rheology plays a critical role in determining the processing and end-use properties of many foods and industrial products like paper and biofuels. However the corresponding changes in starch structure at the nanometre scale are not well understood. In this study we report results of simultaneous Small-angle neutron scattering and the Rapid Visco Analyser relating structural to functional changes in starch during cooking.

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  • octubre 26, 2012

    Global calibrations for animal feed

    Using non-linear regression techniques such as Support Vector Machines or Honig's Regression it is possible to develop truly global calibrations for all types of feed without loss of performance. In addition, Honig's Regression is a self-learning technique which doesn't require recalculations of the calibration model.

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  • abril 17, 2012

    RVA used in ground-breaking starch research

    An RVA was specially modified to allow a beam of neutrons to shine through the starch during a standard pasting profile.

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  • abril 17, 2012

    New technology for grain moisture measurement

    Fresh insights into the nature of the electrical properties of grain, an unprecedented data bank, and access to thousands of grain samples submitted for laboratory analysis each year to the US Federal Grain Inspection Service’s annual crop survey have...

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  • noviembre 11, 2011

    New RVA method for pregelatinized starches

    Modifications made to starches need to be monitored and characterized. The RVA can be used to test the properties of pregelatinized starches simply and quickly.

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  • noviembre 11, 2011

    RVA and the degree of starch gelatinization in liquorice extrusion

    Modern extruded liquorice has evolved from the traditional black logs to the rainbow of multicoloured, appealing products seen today. The RVA is a powerful analytical technique to measure the starch cooking relative to liquorice quality.

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  • octubre 17, 2011

    doughLAB in Farinograph™ check sample service

    The doughLAB is an evolution of current flour analysis equipment, and was designed to mimic the conditions under which current standard analyses are performed

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  • junio 21, 2011

    Starch functionality in potato

    The RVA offers the potential to measure starch properties that are a function of the combined composition and structure of potato.

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  • junio 21, 2011

    Potential for sorghum and pearl millet for extruded products

    There is interest in producing extruded food products based on pearl millet and sorghum, and with added grain legumes: pigeon pea, chickpea and groundnut. Dehulling sorghum and pearl millet improves the taste and eating quality.

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  • junio 1, 2011

    Rapid methods for quality testing of ingredients and finished feeds

    The leading Swiss feed producer UFA AG installed benchtop NIR instruments from Perten to save costs and improve feed quality.

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  • diciembre 1, 2010

    Rapid Visco Analyser in the management of dysphagia

    The RVA involves in-situ mixing, is relatively simple to operate and uses inexpensive accessories, making it suitable for assessing the flow properties of fluids used in managing the condition.

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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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  • diciembre 1, 2010

    RVA and the pseudoplastic behavior of guar gum and xanthan gum

    Polysaccharides are used widely in the food, cosmetic and pharmaceutical industries, and many exhibit interesting and useful visco-elastic properties when dissolved in water at very low levels.

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  • diciembre 1, 2010

    Micro Mirror Module analysis of small seed samples for soybean seed quality

    The Micro Mirror Module can be used to evaluate a small number of whole soybean seeds for common quality parameters with a level of precision that approaches that of traditional techniques utilizing large samples.

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  • mayo 18, 2010

    doughLAB tests for the effects of flour additives on dough quality

    The effects of several additives on dough quality were examined on the doughLAB, a z-arm dough mixer that tests the quality and characteristics of doughs.

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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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