Publications

Brochure - DA 7200/7250 Accessories İndir
Brochure - DA 7250 İndir
Brochure - DA 7250 Customer Support Packages İndir
Brochure - Falling Number® Accesories & Consumables İndir
Brochure - IM 8800 - German İndir
Brochure - IM 9500 Customer Support Packages İndir
Brochure - micro-doughLAB İndir
Brochure - Quality control solutions for the Pasta and Noodle industry 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
Glutomatic® Methodology Check List İndir
Product Overview İndir
Product sheet - doughLAB - French 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 - IM 9500 İndir
Product sheet - Lab Mill 120 İndir
Product sheet - Lab Mill 3310 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
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
Durum method - RVA 11.06 İndir
General Pasting Method - RVA 01.05 İndir
General pasting method - RVA 01.05 - French İndir
Pasta - DA 7250 İndir
Pasta quality method - RVA 32.01 İndir
Semolina Method - doughLAB 03.02 İndir
Wheat - DA 7250 İndir
Wheat and rye flour method - RVA 05.02 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
  • 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

  • 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

  • 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

  • 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

  • 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