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 - Falling Number® Accesories & Consumables İndir
Brochure - IM 8800 İndir
Brochure - IM 9500 İndir
Brochure - IM 9500 Customer Support Packages İndir
Brochure - micro-doughLAB İndir
Brochure - RVA Customer support packages İndir
doughLAB Method brochure İndir
Falling Number® method brochure İndir
Glutomatic® Method brochure İndir
Glutomatic® Methodology Check List İndir
Product Overview İndir
Product sheet - AM 5200 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 - SKCS 4100 İndir
Product sheet - SPD 4200 İndir
Product sheet - Spolett 1010 Tube cleaner İndir
RVA method brochure İndir
51-01.01 Cooked Rice Firmness and Stickiness - Compression.pdf İndir
Barley - DA 7250 İndir
Canola Meal - DA 7250 İndir
Cassava - DA 7200/7250 İndir
Corn - DA 7250 İndir
Corn starch method - RVA 06.04 İndir
Durum method - RVA 11.06 İndir
Fermentable starch method - RVA 36.01 İndir
Flour heat treatment method - RVA 33.01 - French İndir
FN Barley İndir
General Flour Testing Method - doughLAB 01.01 İndir
General Pasting Method - RVA 01.05 İndir
General pasting method - RVA 01.05 - French İndir
Grain fermentation quality method - RVA 37.01 İndir
Linseed - DA 7200/7250 İndir
Oats - DA 7200/7250 İndir
Potato starch method - RVA 07.04 İndir
Rapeseed/Canola - DA 7200/7250 İndir
Rice - DA 7250 İndir
Rice (Japanese) method - RVA 22.03 İndir
Rye - DA 7250 İndir
Safflower seeds - DA 7200/7250 İndir
Small grain sample division - SPD 4200 İndir
Soybean - DA 7250 İndir
Sweet potato starch method - RVA 23.01 İndir
Wheat - DA 7250 İndir
Wheat and rye flour method - RVA 05.02 İndir
Wheat flour method (ethanol) - RVA 24.02 İndir
Wheat gluten method (acid) - RVA 21.02 İndir
  • Temmuz 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%.

    Daha fazla bilgi Sequential Precision Divider (SPD)

  • 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

  • Temmuz 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.

    Daha fazla bilgi Falling Number® 1000 – the NEW Falling Number model

  • Ağustos 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.

    Daha fazla bilgi Determination of percentage of mealy kernels (mitadines) in durum wheat with the Inframatic 9500 NIR instrument

  • Mayıs 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.

    Daha fazla bilgi Determining elasticity of dough in the micro-doughLAB