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Rapid Viscometer RVA
1、 Rapid Viscometer RVARapid-20 Product Introduction: Shanghai Baosheng Rapid ViscoAnalyzer Rapid-20, with high sensitivity and accuracy in RVA, is th
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1、 RVA Rapid-20 Rapid Viscometer Product Introduction:
The Shanghai Baosheng Rapid Visco Analyzer Rapid-20, with high sensitivity and accuracy in RVA, is the choice for detecting low viscosity samples. It can be used for widely measuring the gelatinization characteristics of grains, gelatinization degree analyzer, amylase activity measurement, saccharification power measurement, germination damage, analysis of gelatinization degree of modified starch, and other indicators. The rapid viscosity analyzer can be applied to the testing of low viscosity samples such as starch, non starch (colloids, proteins), and sauce foods, as well as high viscosity samples such as puffed foods, candies, chocolates, and deformed cross-linked starch.
The Shanghai Baosheng Rapid Viscometer RVA Rapid-20 is a domestically produced rapid viscometer that has good comparability with other RVA spectra. It has a small sample size and simple requirements for operating environmental conditions, making it very suitable for research related to material viscosity changes, especially for the study of grain gelatinization characteristics, gelatinization degree analyzer, amylase activity determination, and saccharification power determination instrument. At present, the RVA Rapid-20 rapid viscosity analyzer has been accepted as the standard analytical method by the International Grain Council (ICC), American Association of Agricultural Chemistry (AACC), Australian Institute of Chemical Research (RACI), and China National Grain Association (CNAGS). It is an effective analytical tool currently used for analyzing and testing grains, processed grain products, and starch gelatinization properties.
2、 RVA Rapid-20 Rapid Viscometer Definition:
RVA stands for Rapid Visco Analyzer. It is an instrument used to test the viscosity and its changes of a sample. Reasonable design enables it to quickly heat or cool the sample or maintain a constant sample temperature, making it easier for users to choose testing conditions based on the purpose of the test. RVA is currently an effective analytical tool used for analyzing and testing grains, processed grain products, and starch gelatinization properties. More and more scientists around the world are using it to study the process quality characteristics of grain raw materials and the impact of various additives and processing techniques on the quality of grain products or other processed products.
3、 Characteristics of RVA Rapid-20 Rapid Viscometer:
1. Data analysis: The software page is adjustable in both Chinese and English, and the operation is simple and easy to get started. There is no need to write separate analysis programs for data analysis. Users can directly check the desired parameters, and the software will automatically calculate the results. The result data and curves can be exported as Excel documents and images;
2. Method library: Comes with a built-in testing method library, which includes specific sample names for testing, preparation methods before sample testing, test parameter settings, experimental curve graphs, and how to analyze results after testing;
3. The software comes with a knowledge base for food properties, rheology, thermodynamics, electricity, etc., allowing for real-time retrieval and analysis of knowledge related to properties; Equipped with national standard algorithms, the software can be directly called;
4. The software comes with experimental reports, including experimental information, experimental parameters, experimental graphs, and experimental results. The experimental report can be exported with one click and cannot be edited. It can achieve experimental traceability function
4、 RVA Rapid-20 Rapid Viscometer Parameters:
1. Sample size: 2-3g (Rapid-20), 10-15g (Rapid-15)
2. Speed: 100-10000rpm
3. Heating method: Copper block heating
4. Temperature range: 0-150 ℃
5. Heating rate: maximum adjustable 18 ℃/min
6. Viscosity testing range: 10-50000 cp (80 rmp)
7. Cooling rate: 15 ℃/min
8. Tower cap control lifting speed: 5mm/min
9. Analysis results: gelatinization temperature, peak viscosity, maximum viscosity, final viscosity, attenuation degree, and retrogradation value;
10. Reference standards: GB/T24852-2010，GB/T24853-2010，LS/T6101-2020，AACC76-21，AACC22-08，AACC61-02
The American Association of Grain Chemists (AACC) and the International Council for Grain Science and Technology (ICC) have already approved standard methods for RVA, and the industry standard of the Chinese Ministry of Agriculture:
1. GB/T 24852-2010: GB/T 24852-2010_Reasurement of Gelatinization Characteristics of Rice and Rice noodles -- Rapid Viscometer Method
2. LS/T 6101-2002: Grain Industry Standard of the People's Republic of China: Determination of Grain Viscosity - Rapid Viscometer Method (LS/T 6101-2002)
3. AACC Method 61-02: American Association of Grain Chemists (AACC), 1995. Measure the gelatinization characteristics of rice using a rapid viscosity analyzer (RVA). First approval date: 10-26-94. AACC Analytical Methods ", 9th edition, American Association of Grain Chemists, St.Paul，MN。
4. AACC Method 22-08: American Association of Grain Chemists (AACC), 1995. Measure the stirring value using a rapid viscosity analyzer. First approval date: 11-8-95. AACC Analytical Methods ", 9th edition, American Association of Grain Chemists, St.Paul，MN。
5. AACC Method 76-21: American Association of Grain Chemists (AACC), 1997. The general gelatinization method for testing wheat or rye flour using a rapid viscosity analyzer. First approval date: 10-15-97. AACC Analytical Methods ", 9th edition, American Association of Grain Chemists, St.Paul，MN。
6. ICC Standard Method Standard No. 101: International Council for Grain Science and Technology (ICC), 1995. Use a rapid viscosity analyzer to measure the stirring value for evaluating the activity of alpha amylase in grains and flour.
7. ICC Standard Method Standard No. 162: International Council for Grain Science and Technology (ICC), 1995. Rapid gelatinization method using Newport rapid viscosity analyzer.
8. RACI Statutory Method 05-05: Australian Society of Chemical Engineers (RACI), 1995. The stirring value method for determining the activity of alpha amylase. First approved in 1994.
9. RACI Statutory Method 06-05: Australian Society of Chemical Engineers (RACI), 1995. Measure the gelatinization characteristics of rice using a rapid viscosity analyzer. First approved in 1994.
10. GB-T 10361-2008 Determination of Falling Values for Wheat, Rye and Its Flour, Durham and Its Coarse Flour.
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