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... measure? The Amylograph-E measures starch properties and enzyme activity, e. g. resulting from sprout damage (alpha amylase enzyme activity). Why is this important? The baking properties of flour depend on the starch ...
... time-dependent viscosity measurement on starch and starch-containing products. The instrument measures native starch - wheat, corn, potato and rice starch - as well ...
... gelatinization properties of starches and flours What does it measure? The MVAG measures the gelatinization properties of starch and starch containing products. It also tests the viscosity of liquids, ...
SANITARY MIVI 9200 The best combination for sanitary process control BENEFITS • Reduction of costly and time-consuming laboratory sampling • Constantly monitor and prevent product variations • Obtain a better end-product quality ...
... behaviors of various kinds of starch and starch-containing products can be measured. Your advantages • Quick: Cooling and heating rates of − 15 °C / min | + 20 °C / min and short measuring time – ...
Brabender
... shorter than that of traditional methods. Principle The measuring principle is similar to that of the Viscograph-E: a starch-water or flour-water suspension is heated in a rotating bowl and cooled down again, both ...
Brabender
... viscosity of starch and products containing starch. Examination of your sample using this well-established solution provides you with a detailed characteristics profile of your test material that goes ...
Brabender
Wide-range inline process Viscometer - 0 to 100,000 cP+ Compact form-factor for simple installation. Stable and repeatable in newtonian & non-newtonian fluids. Measure viscosity change over wide range with one sensor. All ...
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