The Rapid Visco Analyser (RVA) is the most effective instrument available today for determining the cooked viscous properties of starch, grain, flour and foods, designed from the ground up to make viscometric data acquisition simple.
The instrument will analyse as little as two or three grams of sample using international standard methods your own tailor-made profiles of mixing, measuring, heating and cooling.
Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality control, process control and quality assurance.
The best choice for analyzing low viscosity samples (down to 10 cP at 160 rpm) because of its exceptional sensitivity and accuracy.
Low viscosity applications include: low solids starches (e.g. ethylated & cationic starch for paper & packaging), low viscosity food starch (e.g. acid/enzyme thinned), low viscosity products (e.g. sauce, ketchup, gravy, dressing, mayonnaise, soup, dairy beverages) and other low viscosity non starch foods (e.g. with hydrocolloids & proteins).
Also optimized for the widest viscosity range (up to 25,000 cP at 160 rpm).
High viscosity applications include: extruded and cooked foods (e.g. ready to eat breakfast cereals, snack foods, pet foods, fish feeds and animal feeds), meltability tests (e.g. process cheese, chocolate and confectionery) and high solids and high viscosity modified starches (e.g. substituted and cross linked cook up food starches).
A fully featured viscometer for analyzing most samples. It covers the mid viscosity range (20 - 8,000 cP at 160 rpm). General purpose applications include: starches and starchy samples, hydrocolloids, proteins, formulated, cooked and extruded foods and “Miniature Pilot Plant” small scale process emulation.
The easy to operate, stand alone (no computer or software required), economical viscometer for routine analysis of most samples. It covers the mid viscosity range (20 - 8,000 cP at 160 rpm). Routine applications include: starches and starchy samples, hydrocolloids, proteins, formulated, cooked and extruded foods, flour and grain quality.