Micro Visco-Amylo-Graph®
Application
The Micro Visco-Amylo-Graph® combines the procedures of Viscograph®-E and Amylograph®-E in a single instrument. Profit from the versatility and reliability of this instrument - in the food industry, in the paper and textile industries, or in the chemical industry:
- Measure the gelatinization properties of flour and native or modified starch
- Measure the enzyme activity of flour (e. g. sprout)
- Adjust the diastatic activity by adding enzymes (e. g. malt flour)
- Measure the influence of extrusion conditions onto the extruded product
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 under controlled conditions. Use the standard procedure (heating - holding - cooling) or save your own temperature profiles.
The special geometry of the paddle ensures good mixing of the sample - there is no sedimentation of starch particles. Temperature measurement directly within the sample makes it easy to always precisely assign the temperature to the current viscosity.
The MVAG® measures the:
- Beginning of gelatinization
- Gelatinization maximum
- Gelatinization temperature
- Viscosity during holding
- Viscosity at the end of cooling
Advantages
- Suited for starch and flour
- Usage for acid and lye
- Small sample size (5 - 15 g)
- Short measuring times
- Speed (0 - 300 min-1)
- Temperature measurement within the sample
- Heating / cooling rates of up to 10°C / min
- No follow-up costs
- Evaluation in BU, mPas, cP or cmg