gennaio 9, 2019
RVA 4800 - Small-scale food ingredients analysis in high-temperature condition
Modern food processing methods require temperatures above 100°C to cook, pasteurize, sterilize, or add texture to the product. The Rapid Visco Analyser (RVA) 4800 offers an increased maximum test temperature of 140°C, which now allows pasting and viscosity analysis of ingredients at temperatures beyond the boiling point of water. The RVA 4800 can help gather information on the magnitude and the specific effect of high temperature conditions on the functionality and rheology of different ingredients.
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febbraio 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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ottobre 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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novembre 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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giugno 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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giugno 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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settembre 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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maggio 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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gennaio 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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