Yayınlar

Brochure - DA 7200/7250 Accessories İndir
Brochure - DA 7250 İndir
Brochure - DA 7250 Customer Support Packages İndir
Brochure - DA 7300 In-Line Analyzer İndir
Brochure - DA 7440 Process NIR Instrument İndir
Brochure - Quality control solutions for the Snackfood industry İndir
Brochure - Quality control solutions for the Snackfood industry - Spanish İndir
Brochure - TVT 6700 Accessories İndir
Product Overview İndir
Product sheet - Lab Mill 120 İndir
Product sheet - Lab Mill 3100 İndir
Product sheet - Lab Mill 3310 İndir
Product sheet - Lab Mill 3610 İndir
Product sheet - Mill Feeder 3170 İndir
Product Sheet - Robot Dispenser İndir
Product sheet - RVA 4500 İndir
Product sheet - RVA 4800 İndir
Product Sheet - Texture Analyzer TVT 6700 NEW Dual Load Cell İndir
RVA method brochure İndir
06-01.01 Cookie Hardness - AIB Standard Procedure İndir
06-02.01 Biscuits _ Cookies, Hardness _ Fracturability - Penetration İndir
06-03.01 Biscuit _ Cookie Hardness _ Fracturability - 3-Point Bend İndir
06-04.01 Biscuits _ Cookies Hardness _ Fracturability - Cutting İndir
08-02.01 Corn Tortilla Chips Breaking Force, AIB Standard Procedure - Puncture İndir
08-03.01 Tortilla Chips Fracturability - Compression İndir
14-01.01 Chocolate Hardness - Fracturability İndir
14-02.01 Chocolate Hardness - Penetration İndir
16-05.01 Chips Fracturability - Kramer Shear Cell İndir
Bake mixes - DA 7200/7250 İndir
Corn - DA 7250 İndir
Corn chips - DA 7200/7250 İndir
Corn starch method - RVA 06.04 İndir
Crackers - DA 7200/7250 İndir
Extruded snacks - DA 7250 İndir
Extrusion method - RVA 13.04 İndir
General Pasting Method - RVA 01.05 İndir
General pasting method - RVA 01.05 - French İndir
Potato Chips - DA 7250 İndir
Potato starch method - RVA 07.04 İndir
Rice - DA 7250 İndir
Snackfoods - Seasoning measurement - DA 7440 Online NIR İndir
Vegetable oils - DA 7250 İndir
Wheat flour - DA 7250 İndir
Wheat flour method (ethanol) - RVA 24.02 İndir
  • Ocak 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.

    Daha fazla bilgi RVA 4800 - Small-scale food ingredients analysis in high-temperature condition

  • Şubat 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.

    Daha fazla bilgi Online measurement of snackfood seasoning addition using modern NIR technology

  • Ekim 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.

    Daha fazla bilgi Rapid peanut moisture testing

  • Kasım 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.

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

  • Haziran 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.

    Daha fazla bilgi NIR process sensor using modern diode array technology

  • Haziran 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.

    Daha fazla bilgi Applications of the Rapid Visco Analyser (RVA) in the Food Industry: a broader view

  • Eylül 30, 2014

    NIR analysis of snackfoods

    Leading European snackfood producer Intersnack uses Perten NIR instruments to improve product consistency and reduce wastage.

    Daha fazla bilgi NIR analysis of snackfoods

  • Mayıs 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.

    Daha fazla bilgi Determination of starch functionality in dehydrated potatoes

  • Ocak 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.

    Daha fazla bilgi How the RVA can contribute to understanding extruded foods and feeds