Publications

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 - Falling Number® Accesories & Consumables İndir
Brochure - RVA Customer support packages İndir
Brochure - TVT 6700 Accessories İndir
doughLAB Method brochure İndir
Falling Number® method brochure İndir
Glutomatic® Method brochure İndir
Product Overview İndir
Product Sheet - DA 7300 Mounting panel İndir
Product Sheet - DA 7300 OPC Server İndir
Product sheet - doughLAB İndir
Product sheet - FN 1310 İndir
Product sheet - FN 1500 İndir
Product sheet - FN Dispenser İndir
Product sheet - FN Printer İndir
Product sheet - Glutomatic® 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 - Recirculating cooler İndir
Product Sheet - Robot Dispenser İndir
Product sheet - RVA 4500 İndir
Product sheet - RVA 4800 İndir
Product sheet - RVA TecMaster İndir
Product sheet - Shakematic İndir
Product sheet - Spolett 1010 Tube cleaner İndir
Product Sheet - Texture Analyzer TVT 6700 NEW Dual Load Cell İndir
RVA method brochure İndir
01-01.03 Bread Crumb Firmness - AACCI (74-09.01) İndir
01-02.01 White Pan Bread Firmness -AIB Standard Procedure İndir
01-03.01 Bread Crumb Properties - Double Cycle Compression İndir
01-04.02 Bread Crumb Firmness & Springiness - Hold Until Time İndir
01-05.01 Hamburger Bun Crust Toughness - AIB Standard Procedure.pdf İndir
01-06.01 Bagel Crumb Firmness - AIB standard procedure - Compression İndir
02-01.01 Cake Firmness - AIB Standard Procedure İndir
02-02.01 Sponge Cake Firmness - Penetration İndir
02-03.01 Sponge Cake Properties - Double Cycle Compression İndir
02-04.01 Sponge Cake Firmness and Springiness-Hold Until Time İndir
02-05.01 Cinnamon Roll Firmness - AIB Standard Procedure İndir
02-06.01 Muffin Shelf Life - Hold Until Time Compression - AIB Standard Procedure İndir
03-01.01 Bread Dough Stiffness and Adhesiveness - Compression İndir
03-02.01 Bread Dough Hardness, Adhesiveness & Stringiness - Penetration İndir
03-03.01 Bread Dough Hardness and Springiness - Hold Until Time Compression İndir
03-04.01 Bread Dough Properties - Double Cycle Compression.pdf İndir
03-10.01 Biscuits and Cookie Dough Hardness and Adhesiveness - Penetration İndir
04-01.01 Croissant Firmness - Cutting İndir
05-01.01 Pancake Extensibility and Toughness - Puncture 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
07-01.01 Crisp Bread Hardness _ Fracturability - 3-Point Bend İndir
07-05.01 Cracker Hardness _ Fracturability - 3-Point Bend İndir
08-01.01 Tostada Shell Measurement, AIB Standard Procedure - 3-Point Bend İndir
08-02.01 Corn Tortilla Chips Breaking Force, AIB Standard Procedure - Puncture İndir
08-03.01 Tortilla Chips Fracturability - Compression İndir
08-05.01 Flour Tortilla Stretchability-Flexibility, AIB Standard Procedure - Penetration İndir
08-06.01 Soft Tortilla Extensibility - Tension İndir
13-01.01 Soft _ Gummy Confectionary, Firmness _ Springiness - Hold Until Time İndir
14-01.01 Chocolate Hardness - Fracturability İndir
14-02.01 Chocolate Hardness - Penetration İndir
15-01.01 Marzipan Firmness - Penetration İndir
15-02.01 Marzipan Hardness - Cutting İndir
15-03.01 Marzipan Consistency - Penetration İndir
15-04.01 Icing Hardness - Penetration İndir
15-05.01 Icing Hardness - Cutting İndir
15-06.01 Icing Consistency - Penetration İndir
15-07.01 Halva Firmness - Puncture İndir
15-08.01 Halva Firmness - Penetration İndir
15-09.01 Halva Properties - Double Cycle Compression İndir
16-05.01 Chips Fracturability - Kramer Shear Cell İndir
21-01.01 Soft Cheese and Cheese Spread Hardness and Stickiness - Compression İndir
21-02.01 Cheese Firmness - Cutting İndir
22-01.01 Margarine Firmness - Penetration İndir
22-02.01 Margarine and Butter Firmness - Penetration İndir
22-03.01 Margarine and Butter Firmness - Cutting.pdf İndir
24-01.01 Curdled Consistency - Back Extrusion.pdf İndir
25-01.01 Mayonnaise Firmness and Adhesiveness - Compression İndir
26-01.01 Chocolate Mousse Firmness - Penetration İndir
31-01.01 Grape Skin Hardness and Consistency - Puncture İndir
32-01.01 Table Olives Firmness and Resilience - Compression.pdf İndir
32-02.01 Table Olive Skin Hardness and Consistency - Puncture.pdf İndir
33-01.01 Apple Skin and Flesh Firmness - Puncture İndir
33-02.01 Apple Bruising- Compression.pdf İndir
37-01.01 Marmalade Gel Strength, Rupture Force and Elasticity - Penetration.pdf İndir
41-01.01 Liver Pate Hardness _ Consistency - Cutting İndir
44-02.01 Chicken Breast Firmness - Cutting İndir
45-01.01 Sausages Firmness - Cutting İndir
47-01.01 Red Meat Properties - Double Cycle Compression İndir
51-01.01 Cooked Rice Firmness and Stickiness - Compression.pdf İndir
55-01.01 Pasta and Noodle Cooking Quality - Firmness - AACC 66-50.01 İndir
55-03.01 Cooked Spaghetti and Noodle Elasticity and Tensile Strength - Tension İndir
57-02.01 Raw Pasta Firmness - Compression İndir
57-03.01 Cooked Pasta Firmness and Stickiness - Compression İndir
71-01.01 Gelatine Bloom Strength - ISO 9665 İndir
71-02.01 Gelatine Gel Strength (Bloom Strength) - GMIA Testing Standard İndir
71-04.01 Gelatine Leaf Burst Strength - Puncture İndir
74-01.01 Gel, Gel Strength _ Elasticity - Puncture İndir
81-01.01 Salmon Feed Pellets Hardness - Shearing İndir
81-02.01 Salmon Feed Pellets Hardness - Penetration İndir
81-03.01 Salmon Feed Pellets Hardness - Cutting İndir
81-04.01 Salmon Feed Pellets Properties - Double Cycle Compression İndir
81-05.01 Salmon Feed Pellets Springiness - Hold Until Time Compression İndir
95-01.01 Seal Strength, Single Heat-Sealing - Tension İndir
95-02.01 Seal Strength, Ribbed Heat-Sealing - Tension İndir
Bake mixes - DA 7200/7250 İndir
Batters - DA 7200/7250 İndir
Breakfast cereals - DA 7200/7250 İndir
Brewing adjuncts method - RVA 17.04 İndir
Butter - DA 7250 İndir
Cake mix quality method - RVA 34.01 İndir
Cassava - DA 7250 İndir
Cellulase method - RVA 19.04 İndir
Cheese - DA 7250 İndir
Cheese melt method - RVA 30.04 İndir
Corn - DA 7250 İndir
Corn chips - DA 7200/7250 İndir
Corn starch method - RVA 06.04 İndir
Cream - DA 7250 İndir
Custard powder method - RVA 20.05 İndir
DA 7300 Mechanically Separated Poultry A İndir
Dairy Powders - DA 7250 İndir
Elasticity of Dough Method - micro-doughLAB 03.01 İndir
Evaporated Milk - DA 7250 İndir
Extrusion method - RVA 13.04 İndir
Flour heat treatment method - RVA 33.01 - French İndir
General Flour Testing Method - doughLAB 01.01 İndir
General Pasting Method - RVA 01.05 İndir
General pasting method - RVA 01.05 - French İndir
Gravy mix - DA 7200/7250 İndir
Ice cream mix - DA 7250 İndir
Lentils - DA 7250 İndir
Malt (kilned) method - RVA 16.04 İndir
Mash viscosity characterization method - RVA 38.01 İndir
Meat and Meat products - DA 7250 İndir
Method for Effects of Additives to Flour Quality - doughLAB 02.01 İndir
Oats - DA 7250 İndir
Olives - DA 7200/7250 İndir
Pasta - DA 7250 İndir
Pasta quality method - RVA 32.01 İndir
Potato chips - DA 7200/7250 İndir
Potato starch method - RVA 07.04 İndir
Pregelatinized starch method - RVA 42.01 İndir
Processed potatoes - DA 7200/7250 İndir
Rice - DA 7250 İndir
Rice (Japanese) method - RVA 22.03 İndir
Rice bran - DA 7250 İndir
Semolina Method - doughLAB 03.02 İndir
Skim milk powder method - RVA 26.03 İndir
Soup method - RVA 18A.04 İndir
Soybean - DA 7250 İndir
Starch (unmodified dent) method - RVA ST06.02 İndir
Starch (waxy cook-up) method - RVA ST01.03 İndir
Starches (acid thinned) method - RVA ST05.03 İndir
Starches (dent cook-up) method - RVA ST02.03 İndir
Starches (ethylated) method - RVA ST03.03 İndir
Sugar cane - DA 7250 İndir
Sweet potato starch method - RVA 23.01 İndir
Sweetened Condensed Milk - DA 7250 İndir
Tortilla - DA 7200/7250 İndir
Vegetable oils - DA 7250 İndir
Wheat flour - DA 7250 İndir
Wheat flour method (ethanol) - RVA 24.02 İndir
Wheat gluten method (acid) - RVA 21.02 İndir
Wheat gluten method (ethanol) - RVA 25.02 İndir
Whey protein concentrate method - RVA 27.03 İndir
Xantham gum hydration method - RVA 35.01 İndir
Youghurt - DA 7250 İndir
  • Aralık 21, 2017

    Assessing ingredient performance using the RVA 4800

    High-temperature processes are used in the manufacture of many food and industrial products and it's important to determine how ingredients will perform in these processes. The RVA 4800 can perform high-temperature tests of food ingredients at up to 140°C in a specially designed pressure vessel.

    Daha fazla bilgi Assessing ingredient performance using the RVA 4800

  • 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

  • Eylül 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.

    Daha fazla bilgi NIR cheese analysis using ANN calibrations

  • Ocak 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.

    Daha fazla bilgi Noodle flour quality - Using multivariate analysis on the RVA curve to predict Viscograph® results

  • Aralık 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.

    Daha fazla bilgi Volume Measurements of Frozen and Baked Pizza

  • Aralık 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.

    Daha fazla bilgi Evaluation of maltogenic α-amylase and pre-gelatinized flour as anti-staling agents in scuffins

  • Kasım 29, 2016

    AUS-MEAT Approval for Perten DA 7250 NIR Meat Analyzer

    Perten announces that the DA 7250 NIR Meat Analyzer has been approved for fat testing in beef trim by AUS-MEAT, the quality standards body of the Australian meat industry.

    Daha fazla bilgi AUS-MEAT Approval for Perten DA 7250 NIR Meat Analyzer

  • Eylül 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.

    Daha fazla bilgi NIR instrument quality control and optimization in noodle manufacturing

  • Ağustos 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.

    Daha fazla bilgi Rapid and reproducible analysis of starch-based ingredients for packaged desserts

  • Haziran 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.

    Daha fazla bilgi Rapid measurement of beta-glucan quantity and quality

  • Mart 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.

    Daha fazla bilgi Optimizing moisture content in butter production using in-line NIR

  • Kasım 26, 2015

    Evaluation of Tough Surface of Potatoes Served at Swedish Schools

    Daha fazla bilgi Evaluation of Tough Surface of Potatoes Served at Swedish Schools

  • Kasım 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.

    Daha fazla bilgi Bake mix performance testing using the RVA

  • Eylül 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.

    Daha fazla bilgi Reliable NIR for at-line analysis of raw meat and meat products

  • 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

  • Mayıs 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).

    Daha fazla bilgi Volume Measurements on Frozen Products

  • Mayıs 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.

    Daha fazla bilgi Texture of Gluten-Free Tortillas and the Effect of Buckwheat Addition, Baking Time and Aging

  • Nisan 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.

    Daha fazla bilgi Prediction Pack Application - Comparison of noodle flour quality results between RVA and Viscograph

  • Mart 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.

    Daha fazla bilgi NIR speeds up analysis of soy sauce

  • Aralık 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.

    Daha fazla bilgi Volume and Texture Measurements of Potato

  • 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 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.

    Daha fazla bilgi Measuring the Texture of Marzipan and Icing

  • Ağustos 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).

    Daha fazla bilgi Observing the staling of white pan bread using the TVT texture analyzer

  • Ağustos 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.

    Daha fazla bilgi The texture of table olives

  • 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

  • Aralık 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.

    Daha fazla bilgi High-speed durum semolina quality tests on doughLAB

  • 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