Publications

Brochure - DA 7200/7250 Accessories 下载
Brochure - DA 7250 下载
Brochure - DA 7250 Customer Support Packages 下载
Brochure - DA 7300 In-Line Analyzer 下载
Brochure - Falling Number® Accesories & Consumables 下载
Brochure - IM 8800 下载
Brochure - IM 9500 下载
Brochure - IM 9500 Customer Support Packages 下载
Brochure - micro-doughLAB 下载
Brochure - RVA Customer support packages 下载
doughLAB Method brochure 下载
Falling Number® method brochure 下载
Glutomatic® Method brochure 下载
Glutomatic® Methodology Check List 下载
Product Overview 下载
Product sheet - AM 5200 下载
Product Sheet - DA 7300 Mounting panel 下载
Product Sheet - DA 7300 OPC Server 下载
Product sheet - doughLAB 下载
Product sheet - FN 1310 下载
Product sheet - FN 1500 下载
Product sheet - FN Dispenser 下载
Product sheet - FN Printer 下载
Product sheet - Glutomatic® 下载
Product sheet - Lab Mill 120 下载
Product sheet - Lab Mill 3100 下载
Product sheet - Lab Mill 3310 下载
Product sheet - Lab Mill 3610 下载
Product sheet - Mill Feeder 3170 下载
Product sheet - Recirculating cooler 下载
Product Sheet - Robot Dispenser 下载
Product sheet - RVA 4500 下载
Product sheet - RVA 4800 下载
Product sheet - RVA TecMaster 下载
Product sheet - Shakematic 下载
Product Sheet - SKCS 4100 下载
Product sheet - SPD 4200 下载
Product sheet - Spolett 1010 Tube cleaner 下载
RVA method brochure 下载
51-01.01 Cooked Rice Firmness and Stickiness - Compression.pdf 下载
Barley - DA 7250 下载
Canola Meal - DA 7250 下载
Cassava - DA 7200/7250 下载
Corn - DA 7250 下载
Corn starch method - RVA 06.04 下载
Durum method - RVA 11.06 下载
Fermentable starch method - RVA 36.01 下载
Flour heat treatment method - RVA 33.01 - French 下载
FN Barley 下载
General Flour Testing Method - doughLAB 01.01 下载
General Pasting Method - RVA 01.05 下载
General pasting method - RVA 01.05 - French 下载
Grain fermentation quality method - RVA 37.01 下载
Linseed - DA 7200/7250 下载
Oats - DA 7200/7250 下载
Potato starch method - RVA 07.04 下载
Rapeseed/Canola - DA 7200/7250 下载
Rice - DA 7250 下载
Rice (Japanese) method - RVA 22.03 下载
Rye - DA 7250 下载
Safflower seeds - DA 7200/7250 下载
Small grain sample division - SPD 4200 下载
Soybean - DA 7250 下载
Sweet potato starch method - RVA 23.01 下载
Wheat - DA 7250 下载
Wheat and rye flour method - RVA 05.02 下载
Wheat flour method (ethanol) - RVA 24.02 下载
Wheat gluten method (acid) - RVA 21.02 下载
  • 七月 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%.

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  • 六月 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.

    阅读更多相关内容 Rapid measurement of beta-glucan quantity and quality

  • 七月 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.

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  • 八月 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.

    阅读更多相关内容 Determination of percentage of mealy kernels (mitadines) in durum wheat with the Inframatic 9500 NIR instrument

  • 五月 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.

    阅读更多相关内容 Determining elasticity of dough in the micro-doughLAB