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March 20, 2018
Perten Instruments Introduces New RVA with High Temperature Capability
In response to customer needs, Perten, has launched a new version of the Rapid Visco Analyser™: the RVA 4800. The RVA 4800 allows users to measure performance and characteristics at temperatures above 100°C
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December 21, 2017
Assessing ingredient performance using the RVA 4800
High-temperature processes are used in the manufacture of many food and industrial products and it's important to determine how ingredients will perform in these processes. The RVA 4800 can perform high-temperature tests of food ingredients at up to 140°C in a specially designed pressure vessel.
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January 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.
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December 13, 2016
Comparison of mixing and pasting behaviors of commercially available wheat and gluten-free flours
A comparison of the mixing and starch pasting properties of regular wheat and GF flours with different ingredients and compositions were performed using the micro-doughLAB (mdL, mixing qualities) and Rapid Visco Analyser (RVA, pasting properties).
Read more about Comparison of mixing and pasting behaviors of commercially available wheat and gluten-free flours
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September 20, 2016
Using the RVA to determine rice flour and buckwheat flour for gluten-free bread
Researchers at three universities in Turkey used the RVA to evaluate rice flour and buckwheat flour as substitutes for wheat flour in gluten-free bread (external link).
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August 30, 2016
Rapid and reproducible analysis of starch-based ingredients for packaged desserts
Dr. Oetker is a leading producer of packaged desserts, with more than 150 different products. At their dessert production site in Moers, Germany they use the RVA to monitor the performance of starch-based ingredients.
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June 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.
Read more about Rapid measurement of beta-glucan quantity and quality
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November 18, 2015
Bake mix performance testing using the RVA
The RVA can detect non-performing ingredients and quickly analyze bake mixes for proper performance. It identifies bake mixes that are going to cause problems before they get to your customers.
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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.
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April 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.
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June 27, 2014
New AACCI approved RVA Method for Determining the Gelatinization Temperature for Milled Rice Flour.
The RVA (Rapid Visco Analyser) Method for Determining the Gelatinization Temperature for Milled Rice Flour has been approved by AACCI as Method number 61-04.01.
Read more about New AACCI approved RVA Method for Determining the Gelatinization Temperature for Milled Rice Flour.
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May 15, 2014
Determining the gelatinization temperature of milled rice flour
The Rapid Visco Analyser (RVA) is commonly used in laboratories to measure the pasting properties of rice and provides the advantages of speed, ease of use and small sample size requirements.
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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.
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October 26, 2012
Changes in starch molecular structure during pasting
Starch pasting rheology plays a critical role in determining the processing and end-use properties of many foods and industrial products like paper and biofuels. However the corresponding changes in starch structure at the nanometre scale are not well understood. In this study we report results of simultaneous Small-angle neutron scattering and the Rapid Visco Analyser relating structural to functional changes in starch during cooking.
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April 17, 2012
RVA used in ground-breaking starch research
An RVA was specially modified to allow a beam of neutrons to shine through the starch during a standard pasting profile.
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December 2, 2011
The Rapid Visco Analyser used in ground-breaking starch research
A collaborative project between the Australian Nuclear Science and Technology Organisation (ANSTO) and Perten Instruments has used neutron scattering to help unravel the changes that occur in starch structure at the molecular level during cooking
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November 11, 2011
New RVA method for pregelatinized starches
Modifications made to starches need to be monitored and characterized. The RVA can be used to test the properties of pregelatinized starches simply and quickly.
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November 11, 2011
RVA and the degree of starch gelatinization in liquorice extrusion
Modern extruded liquorice has evolved from the traditional black logs to the rainbow of multicoloured, appealing products seen today. The RVA is a powerful analytical technique to measure the starch cooking relative to liquorice quality.
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June 21, 2011
Starch functionality in potato
The RVA offers the potential to measure starch properties that are a function of the combined composition and structure of potato.
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June 21, 2011
Potential for sorghum and pearl millet for extruded products
There is interest in producing extruded food products based on pearl millet and sorghum, and with added grain legumes: pigeon pea, chickpea and groundnut. Dehulling sorghum and pearl millet improves the taste and eating quality.
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December 1, 2010
Rapid Visco Analyser in the management of dysphagia
The RVA involves in-situ mixing, is relatively simple to operate and uses inexpensive accessories, making it suitable for assessing the flow properties of fluids used in managing the condition.
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December 1, 2010
RVA and the pseudoplastic behavior of guar gum and xanthan gum
Polysaccharides are used widely in the food, cosmetic and pharmaceutical industries, and many exhibit interesting and useful visco-elastic properties when dissolved in water at very low levels.
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October 29, 2010
Perten Instruments launches RVA 4500, the most powerful RVA ever.
Perten Instruments has launched the newest Rapid Visco Analyser: RVA 4500.
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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