Rotary viscometer Viscograph-E

laboratoryfor starchgelatinization

For decades, the Viscograph-E has been the standard instrument worldwide for temperature- and time-dependent viscosity measurement on starch and starch-containing products. The instrument measures native starch - wheat, corn, potato and rice starch - as well as modified starch. - as well as modified starch and provides a complete picture of gelatinization behavior. Principle The sample is heated and cooled in a controlled manner in a rotating measuring pot with pins. The temperature control unit in conjunction with the software The temperature control unit, in conjunction with the software, allows any temperature profile to be programmed and stored with heating/cooling rates of 0.5...3°C/min. A probe protruding into the sample is deflected in the measuring pot according to the viscosity of the sample. This deflection is measured as torque. The viscogram shows properties such as thick- or thin-boiling, different thickening performance, gel formation, high or low hot and cold viscosity, stability, swelling behavior, etc. based on: gelatinization onset (A) gelatinization maximum (B) gelatinization temperature viscosity during the holding time (B-C) Viscosity at the end of the cooling phase (D) Advantages Automatic program sequence Storage of any number of temperature programs Heating-cooling rates from 0.5...3°C/min Electronic speed control (0 - 300 min-1) Low displacement electronic viscosity measurement Freely selectable measuring ranges Automatic adaptation of scaling Evaluation in BE, mPas or cmg