RVA 4800是我们的高端型号，它具有宽的粘度范围、卓越的灵敏度和准确度，以及扩展的温度范围（高达140℃）。这使得RVA 4800成为一个完美的工具，可以对各种应用进行相关分析，包括原料（如淀粉和亲水胶体）在某些特定的加工过程中的性能表现，如乳制品和食品的超高温（UHT）巴氏杀菌过程、干馏处理、高压蒸煮、挤压膨化及其他一些无菌加工过程。
false falseHigh-temperature processes are used in the manufacture of many food and industrial products. It is important for food processors to assess the performance of ingredients, to determine their suitability for formulations that are subjected to high temperature conditions required for sterilization and/or rapid processing including ultra-high temperature (UHT) processing, batch pressure cooking, retorting, jet-cooking and extrusion. The RVA 4800 can perform regular tests below 100°C, as well as high-temperature tests up to 140°C in a specially designed pressure vessel. Several methods exploiting the high temperature capability of the RVA 4800 have been devised to assess ingredient performance of products that undergo extreme processing conditions.
| 研究领域 | Food & Agriculture |
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如今，饲料加工是一项复杂的业务，农业企业无论大小都需要平衡牲畜营养和安全需求以及原料可用性与其季节性和可变性。还有加工厂提供有价值的补充和药物，很明显：您正在创造一个完整的营养分配系统，而不仅仅是一个简单的谷物混合物。
食品检测实验室一直面临着快速、高效准确分析样品的挑战，所有这些与市场需要降低成本相关。随着需求的增加，确保肉制品和海产品安全是一场艰难的战斗。我们对您的承诺：提供包含多种技术、产品和服务的一系列解决方案，满足或超过食品加工的检测要求。
我们的解决方案提供更高的效率、更高的精度和灵敏度，以便在最短的培训时间内获得更好的实时产出。
从仪器和软件到消耗品和试剂，再到服务和支持，我们致力于为您提供端到端解决方案，以帮助您轻松应对在自动化、分析通量、服务和获得结果的时间等日常挑战。
珀金埃尔默为生肉测试和分析、工艺优化和成品肉验证提供最先进的分析解决方案。我们的解决方案基于成熟的技术、用户友好的软件和现成的方法。更重要的是，我们的解决方案包含了涵盖数千种样本类型的通用校准—从生火腿、烟熏腊肠到意大利香肠和肉丸。因此，无论您生产什么类型的肉制品，我们的解决方案都可以帮助您降低成本，并提高质量。
The development of alternative-protein and plant-based food products helps meet the growing need around the world for nutritious, sustainable foods. But these novel foods can be challenging to develop and manufacture. R&D and formulators must not only identify ingredients with the nutritional and fu ...
The RVA accurately determines pulse quality by measuring the performance of pulse flours during hydration, cooking, and gelling. This method enables you to compare pulse flour behavior, subjecting the sample to a defined cycle of temperature and mixing. Ensure quality standards are met with consiste ...
奶酪的熔融温度和粘度是加工和消费马苏里拉奶酪的重要质量指标。在加入少量丙二醇的条件下，用RVA可以测量乳酪粉的熔融特性。RVA参数包括熔融温度、最小粘度和凝固温度，这些是衡量加工奶酪样品熔融性的良好指标。
Pulse ingredients impart desirable functional properties to a variety of food, beverage, and animal feed products. Because they contain heat-resistant starches and proteins, pulse ingredient functionality can be difficult to characterize at temperatures below 100 °C. Using the extended temperature c ...
Some dietary trends fade quickly. But one that most experts believe will have staying power and grow in popularity in the coming decades is alternative proteins. Each plant source differs greatly in their protein, carbohydrate, starch, nutrient and anti-nutrient profile, thus comprehensive analyses ...
They’re better for you and better for the planet: plant-based foods and alternative-proteins are gaining in popularity and are here to stay. So New Food asked Wes Shadow, PerkinElmer’s global market manager for grain & processed food, and Jackie Trudell, senior global market manager for dairy & beve ...
In this article with New Food, we discuss the global demand for new, innovative food products and how to overcome the challenges of providing novel food types utilizing pulse-based ingredients.
As the global population continues to grow, traditional farming alone is not sufficient to satisfy the rising food demand. Therefore, the need for sustainable food production becomes more critical than ever. Currently, there are several promising alternative and plant-based food sources derived from ...
Global population growth will strain the current industrial agriculture system, especially in the animal protein sector. Industrial-scale livestock farming has been linked to the rise in greenhouse gas emissions contributing to climate change, therefore researchers in the food and agriculture fields ...
