Publications

Brochure - DA 7200/7250 Accessories Download
Brochure - DA 7250 Download
Brochure - DA 7250 Customer Support Packages Download
Brochure - DA 7300 In-Line Analyzer Download
Brochure - DA 7440 Process NIR Instrument Download
Brochure - Quality control solutions for the Snackfood industry Download
Brochure - Quality control solutions for the Snackfood industry - Spanish Download
Brochure - TVT 6700 Accessories Download
Product Overview Download
Product sheet - Lab Mill 120 Download
Product sheet - Lab Mill 3100 Download
Product sheet - Lab Mill 3310 Download
Product sheet - Lab Mill 3610 Download
Product sheet - Mill Feeder 3170 Download
Product Sheet - Robot Dispenser Download
Product sheet - RVA 4500 Download
Product sheet - RVA 4800 Download
Product Sheet - Texture Analyzer TVT 6700 NEW Dual Load Cell Download
RVA method brochure Download
06-01.01 Cookie Hardness - AIB Standard Procedure Download
06-02.01 Biscuits _ Cookies, Hardness _ Fracturability - Penetration Download
06-03.01 Biscuit _ Cookie Hardness _ Fracturability - 3-Point Bend Download
06-04.01 Biscuits _ Cookies Hardness _ Fracturability - Cutting Download
08-02.01 Corn Tortilla Chips Breaking Force, AIB Standard Procedure - Puncture Download
08-03.01 Tortilla Chips Fracturability - Compression Download
14-01.01 Chocolate Hardness - Fracturability Download
14-02.01 Chocolate Hardness - Penetration Download
16-05.01 Chips Fracturability - Kramer Shear Cell Download
Bake mixes - DA 7200/7250 Download
Corn - DA 7250 Download
Corn chips - DA 7200/7250 Download
Corn starch method - RVA 06.04 Download
Crackers - DA 7200/7250 Download
Extruded snacks - DA 7250 Download
Extrusion method - RVA 13.04 Download
General Pasting Method - RVA 01.05 Download
General pasting method - RVA 01.05 - French Download
Potato Chips - DA 7250 Download
Potato starch method - RVA 07.04 Download
Rice - DA 7250 Download
Snackfoods - Seasoning measurement - DA 7440 Online NIR Download
Vegetable oils - DA 7250 Download
Wheat flour - DA 7250 Download
Wheat flour method (ethanol) - RVA 24.02 Download
  • January 9, 2019

    RVA 4800 - Small-scale food ingredients analysis in high-temperature condition

    Modern food processing methods require temperatures above 100°C to cook, pasteurize, sterilize, or add texture to the product. The Rapid Visco Analyser (RVA) 4800 offers an increased maximum test temperature of 140°C, which now allows pasting and viscosity analysis of ingredients at temperatures beyond the boiling point of water. The RVA 4800 can help gather information on the magnitude and the specific effect of high temperature conditions on the functionality and rheology of different ingredients.

    Read more about RVA 4800 - Small-scale food ingredients analysis in high-temperature condition

  • February 15, 2018

    Online measurement of snackfood seasoning addition using modern NIR technology

    Erroneous amount of seasoning is a common source of customer complaints and a primary source of costly product waste. The Perten DA 7440 On-line NIR instrument uses modern diode array technology to provide real-time measurement of seasoning addition in many types of snackfoods, helping reduce both waste and customer claims.

    Read more about Online measurement of snackfood seasoning addition using modern NIR technology

  • October 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.

    Read more about Rapid peanut moisture testing

  • November 26, 2015

    Texture and Color of Crisps in Relation to Sugar – and Acrylamide Content during Storage

    In this study, the texture and color of crisps processed from potatoes with different sugar contents were analyzed.

    Read more about Texture and Color of Crisps in Relation to Sugar – and Acrylamide Content during Storage

  • June 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.

    Read more about NIR process sensor using modern diode array technology

  • June 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.

    Read more about Applications of the Rapid Visco Analyser (RVA) in the Food Industry: a broader view

  • September 30, 2014

    NIR analysis of snackfoods

    Leading European snackfood producer Intersnack uses Perten NIR instruments to improve product consistency and reduce wastage.

    Read more about NIR analysis of snackfoods

  • May 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.

    Read more about Determination of starch functionality in dehydrated potatoes

  • January 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.

    Read more about How the RVA can contribute to understanding extruded foods and feeds