Rapid viscosity analyzerRVA is a rotary viscosity analyzer with a temperature control program. The instrument is equipped with programmed temperature control and variable shear force to conditionally detect the viscosity characteristics of starch, grains, flour, and food. The instrument adopts international standard methods or user-defined detection methods, and only 2-3g of sample size is required for detection.

Meets multiple international and domestic standards:
1. GB/T-24852/2010 Chinese national standard, rice and Rice noodles -- Determination of gelatinization characteristics -- Rapid viscometer method
2. GB/T24853/2010 Chinese National Standard, Determination of Gelatinization Characteristics of Wheat, Rye and Its Flour and Starch by Rapid Viscometer Method 3. AACC 61-021995 National Standard International Standard Rapid Viscometer Determination of Gelatinization Characteristics of Rice
4.AACC 22-08, 1995 National Standard International Standard Rapid Viscosity Analyzer Determination Mixing Value Method
5.AACC 76-21, General gelatinization method for determining wheat or rye using the 1997 national standard international standard rapid viscosity analyzer

6.lCC *61, 1995 National Standard International Standard Rapid Viscosity Analyzer Determination of Mixing Value

7.ICC *62, The rapid gelatinization method of the 1995 national standard international standard rapid viscosity analyzer

The RVA4500 is connected to a computer and uses Thermoceline for Windows (TCW3) software for operation and data management. The entire process from sample preparation to viscosity data acquisition is carefully designed.

The RVA4500 adopts an exquisite brushless motor, and the high-precision detection system can ensure accuracy in analyzing a wide viscosity range of low viscosity and high viscosity samples.

Features and advantages
Rapid viscosity curve: complete the detection of starch gelatinization characteristics within 13 minutes
Flexible functionality: It can detect a wide range of viscosity for different samples, and is easy to use for melting tests and "small-scale experimental processing plants". The fully automated operation reduces training and ensures the reliability of analysis results
Durable and sturdy: suitable for operating environments in laboratories and factories
Traceability: Standardized calibration methods are used to meet ISO9000 and quality system requirements. Glass free: safe and applicable in the field of food processing
Accuracy: Accurate stirring speed and heating/cooling rate to ensure good repeatability of results between different RVA instruments Standardization: in compliance with international standard methods such as ICC and AACC
Compliant with ER/ES: Meets the electronic registration and signature standard TCW3, and can generate traceable and interference free detection results

application
Suitable for production, quality assurance, quality control, raw material testing, and processing control. Starch: Standard 13 minute detection of starch gelatinization characteristics of natural and modified starch
Flour processing and baking: testing starch quality, gluten quality, enzyme activity, and climate damage
Grains and tubers: testing the starch quality of samples such as wheat, corn, rice, sorghum, potatoes, cassava, sweet potatoes, lotus roots, etc. Brewing: malt production, barley storage, dry malt, brewing additives
Puffed food and feed: fast food, breakfast cereals, animal and aquatic feed
Protein quality: wheat gluten, skim milk powder, whey protein concentrate, and soy protein noodles and pasta: spaghetti, Asian white salt and yellow alkali noodles