Perten Instruments introduces new RVA with high temperature capability.
With an extended temperature range (up to 140°C), the RVA 4800 instrument performs even more valuable analyses for a variety of applications.
These include: ingredient performance (e.g. starches and hydrocolloids) under conditions relevant to ultra-high-temperature (UHT) pasteurization of dairy and food products, retorting, pressure cooking, extrusion, and other aseptic processing conditions.
The RVA 4800 model can also perform all traditional RVA tests.
HOW IT WORKS: The RVA 4800 instrument measures ingredient and food performance. As with previous RVA models, temperature and stirring speed (shear) can be programmed to follow international standard methods or custom methods.
It can also be used as a miniature pilot plant to mimic real-world manufacturing and preparation processes such as heating, cooling, and mixing.
The RVA 4800 interfaces with a PC and Thermocline for Windows (TCW3) software for operation and data management and includes a library of methods for many applications.
It combines speed, precision, flexibility, and automation and is a unique tool for research, product development, process monitoring, QC and QA to optimize ingredient use, product formulation, and monitoring processing conditions.
WHY: “We are very excited about this new instrument,” reports Martin Hallin – Rheology Product Manager for Perten Instruments.
“The RVA 4800 analyzer opens up many new testing capabilities and research avenues for materials that exhibit properties above 1000C.
Customers have requested this capability for a while, and we can now deliver an instrument to meet these needs.”
MORE: Perten Instruments currently serves customers in more than 100 countries worldwide.
Its customers use its instruments across the entire food chain – from plant breeders, to growers, to processors, to consumers.
For example, nearly every shipment of wheat worldwide is tested with a Perten analyzer.
For additional information on Perten’s RVA 4800 analyzer, please click here.
For more information, please contact Brian Willinsky at 781-663-5728 or firstname.lastname@example.org