Rotary viscosity measurement device Micro Visco-Amylo-Graph

for flourfor starchgelatinization

The Brabender Micro Visco-Amylo-Graph measures temperature-dependent and time-dependent viscosity properties, especially of flours, starches and other materials. Furthermore, it also provides you with information on enzyme activity (α-amylases). Your advantages • Small sample quantities: 5-20 g or 110 ml • Flexible: programmable speed and temperature profiles • MetaBridge software: user-guided workflows, reference limits, measurement correlations, customizable methods & parameters, and more • Connectivity: Support for third-party solutions (ERP, LIMS) A quick, precise 2-in-1 solution The Micro Visco-Amylo-Graph combines the functions of the Viscograph-E< and Amylograph-E in one device. Thanks to small sample sizes of 5–20g, plus a higher heating and cooling rate, the measurement time is shorter than that of traditional methods. 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.