Pubblicazioni

Brochure - DA 7200/7250 Accessories Scaricare
Brochure - DA 7250 Scaricare
Brochure - DA 7250 Customer Support Packages Scaricare
Brochure - DA 7300 In-Line Analyzer Scaricare
Brochure - DA 7440 Process NIR Instrument Scaricare
Brochure - Falling Number® Accesories & Consumables Scaricare
Brochure - IM 8800 Scaricare
Brochure - IM 9500 Customer Support Packages Scaricare
Brochure - micro-doughLAB Scaricare
Brochure - RVA Customer support packages Scaricare
doughLAB Method brochure Scaricare
Falling Number® method brochure Scaricare
Glutomatic® Method brochure Scaricare
Glutomatic® Methodology Check List Scaricare
Product Overview Scaricare
Product sheet - AM 5200 Scaricare
Product Sheet - DA 7300 Mounting panel Scaricare
Product Sheet - DA 7300 OPC Server Scaricare
Product sheet - doughLAB Scaricare
Product sheet - FN 1310 Scaricare
Product sheet - FN 1500 Scaricare
Product sheet - FN Dispenser Scaricare
Product sheet - FN Printer Scaricare
Product sheet - Glutomatic® Scaricare
Product sheet - IM 9500 Scaricare
Product sheet - Lab Mill 120 Scaricare
Product sheet - Lab Mill 3100 Scaricare
Product sheet - Lab Mill 3310 Scaricare
Product sheet - Lab Mill 3610 Scaricare
Product sheet - Mill Feeder 3170 Scaricare
Product sheet - Recirculating cooler Scaricare
Product Sheet - Robot Dispenser Scaricare
Product sheet - RVA 4500 Scaricare
Product sheet - RVA 4800 Scaricare
Product sheet - RVA TecMaster Scaricare
Product sheet - Shakematic Scaricare
Product Sheet - SKCS 4100 Scaricare
Product sheet - SPD 4200 Scaricare
Product sheet - Spolett 1010 Tube cleaner Scaricare
RVA method brochure Scaricare
51-01.01 Cooked Rice Firmness and Stickiness - Compression.pdf Scaricare
Barley - DA 7250 Scaricare
Canola Meal - DA 7250 Scaricare
Cassava - DA 7250 Scaricare
Corn - DA 7250 Scaricare
Corn starch method - RVA 06.04 Scaricare
Durum method - RVA 11.06 Scaricare
Fermentable starch method - RVA 36.01 Scaricare
Flour heat treatment method - RVA 33.01 - French Scaricare
FN Barley Scaricare
General Flour Testing Method - doughLAB 01.01 Scaricare
General Pasting Method - RVA 01.05 Scaricare
General pasting method - RVA 01.05 - French Scaricare
Grain fermentation quality method - RVA 37.01 Scaricare
Linseed - DA 7200/7250 Scaricare
Oats - DA 7250 Scaricare
Potato starch method - RVA 07.04 Scaricare
Rice - DA 7250 Scaricare
Rice (Japanese) method - RVA 22.03 Scaricare
Rye - DA 7250 Scaricare
Safflower seeds - DA 7200/7250 Scaricare
Small grain sample division - SPD 4200 Scaricare
Soybean - DA 7250 Scaricare
Sweet potato starch method - RVA 23.01 Scaricare
Wheat - DA 7250 Scaricare
Wheat and rye flour method - RVA 05.02 Scaricare
Wheat flour method (ethanol) - RVA 24.02 Scaricare
Wheat gluten method (acid) - RVA 21.02 Scaricare
  • luglio 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%.

    Ulteriori informazioni su Sequential Precision Divider (SPD)

  • giugno 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.

    Ulteriori informazioni su Rapid measurement of beta-glucan quantity and quality

  • luglio 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.

    Ulteriori informazioni su Falling Number® 1000 – the NEW Falling Number model

  • 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.

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

  • maggio 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.

    Ulteriori informazioni su Determining elasticity of dough in the micro-doughLAB