RVA Applications for Extruded Food

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Wednesday, March 25, 2020Description :
One of the most important changes to take place during the production of extruded foods is the gelatinization of starch molecules. This webinar looks at the relationship between gelatinization and starch pasting, the trackable curve of heat and viscosity, and the impact of gelatinization and waxiness on finished products like noodles. During the production of extruded food, cooking can be applied by heat or shear; the RVA can also be used to quantify the degree of cook imparted by the barrel cooling & screw speed. Leveraging the PerkinElmer RVA 4800 (Rapid Visco Analyser) as a tool to measure ingredient performance ahead of production can prevent waste, help ensure consistent results from batch to batch, and deliver repeatable results from facility to facility. This webinar also presents an overview on RVA technology and the value of its addition to a production facility. Learn More: https://bit.ly/2Jd4DE0

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