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RVARapid-20 fast viscometer for Grain gelatinization characteristics

Product ID:WLNnd045

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Supply Ability:50 SETS/MON
Port:SHENZHEN
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  • Product Introduction
  • Consulting
  • Model NumberRVARapid-20
    Brand NameSHANGHAIBAOSHENG
    Payment TermsTT,PAYPAL
     RVARapid-20 fast viscometer
     
    Introduction:
    Rapid-20 rapid viscometer, RVA high sensitivity and accuracy, is the choice for testing low-viscosity samples. It can be used to widely determine the gelatinization characteristics of grains, gelatinization degree analyzer, amylase activity measurement, saccharification power measurement, germination damage, and modified starch gelatinization degree analysis. The fast viscometer can be applied to low-viscosity samples such as starch, non-starch (colloid, protein), sauce food testing, high-viscosity samples such as expanded food, candy, chocolate, deformed cross-linked starch and other fields.
    Application areas:
    1. Used in the field of food breeding and cultivation
    The RVA is used to measure the quality of wheat flour, similar to the method used by the Brabender viscometer. Using RVA to measure the gelatinization characteristics of wheat flour can be used to study the relevance of different flours to changes in the edible quality of steamed bread, bread and noodles. The rapid viscometer can also provide a quick and easy screening method for wheat breeding.
    2. Applied in starch field
    The rapid viscosity analyzer RVA Rapid-20 is applied to natural starch or modified starch, and it only takes 13 minutes to complete the complete gelatinization characteristic test; the rapid viscosity analyzer (RVA) is used in modified starch (acidic, oxidized, cross-linked, substituted starch) , Α-amylase activity, storage period of barley and rice, and application of noodle, steamed bread, bread and other food quality prediction;
    3. Applied in the field of food processing
    The rapid viscometer RVA Rapid-20 is used in flour milling and baking: the rapid viscometer RVA Rapid-20 can test starch quality, gluten quality, amylase activity and weather damage; the rapid viscometer RVA Rapid-20 is used in oatmeal starch Gelatinization characteristics; rapid viscometer RVA Rapid-20 used in extruded food and feed: the maturity of fast food, breakfast cereal animal feed;
    4. The rapid viscometer RVA Rapid-20 is used in the deep processing of beans, grains, tubers, and roots; the rapid viscometer RVA Rapid-20 is used in the research of using the rapid viscometer RVA Rapid-20 to determine the swelling speed of konjac powder; rapid viscosity The instrument RVA Rapid-20 is used for protein quality: wheat gluten, skimmed milk powder, whey protein concentrate and soy protein, etc.;
     The rapid viscometer RVA Rapid-20 is applied to the application research of the gel field: gel gel characteristics, gel thickening characteristics, hydrolysis characteristics, preparation of gelled samples. Polysaccharide colloidal food additives play a very important role in improving food quality; rapid viscometer RVA Rapid-20 is used in formula food research, condiments: rapid viscometer determination of low-viscosity products (ready-to-use), such as soy sauce, ketchup , Seasoning gravy, condiments, mayonnaise, soups and other low-viscosity foods containing starch, gel & protein;
    5. The application of rapid viscometer RVA Rapid-20 in the research of simulated cheese. RVA records the characteristic value data such as emulsification time, thermal apparent viscosity and final apparent viscosity during the preparation of simulated cheese, and performs correlation statistics on them analyze.
    6. The rapid viscosity meter RVA Rapid-20 is used in the field of feed
    In the feed industry, one of the main purposes for the development and production of pellet feed or extruded feed is to gelatinize the raw material starch. In addition to improving the rheological processing characteristics of materials, gelatinization can improve the digestion and absorption of energy substances, feed conversion efficiency, and production performance of livestock and poultry to a certain extent. Therefore, starch gelatinization is an important physical and chemical characteristic change process during feed processing, and rapid and accurate detection and real-time monitoring of the changes in the starch gelatinization characteristics of raw materials in feed processing are very important for improving feed processing and product quality, and reducing production costs. Significance.
    7. The rapid viscometer RVA Rapid-20 is applied to the analysis of the gelatinization properties of high amylose starch and high amylose hydroxypropyl starch and its application in degradable plastics.
  • Introduction:
    Rapid-20 rapid viscometer, RVA high sensitivity and accuracy, is the choice for testing low-viscosity samples. It can be used to widely determine the gelatinization characteristics of grains, gelatinization degree analyzer, amylase activity measurement, saccharification power measurement, germination damage, and modified starch gelatinization degree analysis. The fast viscometer can be applied to low-viscosity samples such as starch, non-starch (colloid, protein), sauce food testing, high-viscosity samples such as expanded food, candy, chocolate, deformed cross-linked starch and other fields.
     
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