RVA 4800 is our top-of-the-range model which combines a wide viscosity range, exceptional sensitivity and accuracy, and an extended temperature range (up to 140°C). This makes the RVA 4800 a perfect tool for performing more relevant analyses for a variety of applications, including ingredient (eg. starch and hydrocolloid) performance under conditions relevant to ultra-high-temperature (UHT) pasteurization of dairy and food products, retorting, pressure cooking, extrusion and other aseptic processing conditions.
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High-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.
| Research Areas | Food & Agriculture |
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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 ...
In this application brief, a thirteen-minute pasting profile utilizing grated cheese is presented utilizing a Rapid Visco Analyser (RVA) to assess melt characteristics in processed food. Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality ...
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.
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 ...
Feed milling today is a complex business, and agribusinesses both large and small need to balance the nutritional and safety needs of livestock with availability of raw ingredients and their seasonality and variability. Add to that the valuable supplementation and medication that millers supply, and ...
PerkinElmer provides state-of-the-art analytical solutions for testing and analysis of raw meats, process optimization, and verification of finished meat products. Our solutions are based on proven technologies, user friendly software, and ready-to-use methods. What’s more, our solutions incorporate ...
Food testing labs like yours are constantly challenged with accurately analyzing samples quickly and efficiently - all while striving to reduce costs due to market forces. Your commitment to ensuring meat and seafood are safe for consumption, as demand increases, is an uphill battle. Our commitment ...
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 ...
Plant-based and animal-free foods are some of the most exciting areas in the food industry; however, these foods can be challenging to develop and manufacture. During this session, we discuss natural and induced ingredient variability.
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 ...
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 ...
