Viscosity is measured in response to temperature and shear cycling, which are defined under controlled conditions. Viscosity variations are the result of changes in molecular structure that affect the process and/or final product characteristics (texture, volume). The RVA has approved standard methods (AACC) for analyzing flour and other ingredients and serves as a miniature pilot plant.
Intended users: R&D, food and pharmaceutical laboratories, materials industry, etc.
Methodology: The RVA is a rotational viscometer that cooks and stirs with optimized profiles of speed and temperature variables to analyze the viscous properties of starches, grains, flours and foods. It features variable stirring (20-50,000 cP at 80 rpm, 10-25,000 cP at 160 rpm) and heating (from room temperature to 99.99ºc). 2-3 grams of sample are required with international or customized methods in stirring, measuring, heating or cooling.
The Service is associated with CONICET’s STAN ST4161.
Led professional: Fernanda Quiroga