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Classify the gelatinisation of starch and starchy foods – Viscograph-E

Intended use

The Viscograph-E provides you with a complete picture of the gelatinisation behaviour of starches and all types of modified starches.


Viscograph-E

  • Convenient measurement and analysis software
  • Programmable speed profiles
  • Reliable, reproducible measurement results
  • Save any number of temperature programmes
  • Heating and cooling rates from 0.5–3°C per min
  • Electronic speed control from 0–200 rpm
  • Anaysis in BU, mPas or cmg

 

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Versatile use and precise results

For decades now, the Viscograph-E has been the worldwide standard device for temperature-based and time-based measurement of the viscosity of starch and products containing starch.

Examination of your sample using this well-established solution provides you with a detailed characteristics profile of your test material that goes far beyond just the gelatinisation of the starch.

Thanks to the automatic programme sequence and comprehensive configuration options, your tests are carried out easily and conveniently.

You can create as many individual temperature, time and speed programmes, as well as analysis profiles, as you like.

The measuring probe is placed directly in the sample, which guarantees the highest degree of measurement accuracy and reproducibility of the analyses carried out.

The sample is heated up within a rotating stainless steel bowl and cooled down again, both under controlled conditions. Together with the comfortable Windows software, the integrated, self-optimizing temperature controller allows programming and storage of any temperature profiles with heating/ cooling rates of 0.5...3 °C/min. A measuring sensor reaching into the sample is deflected according to the viscosity of the sample in the bowl. This deflection is measured as torque

  • Flour
  • Starch
  • Rice
  • Corn
  • Potatoe
  • Milling industry
  • Baked good industry
  • Animal feed
  • Confectionary / snack industry
  • Pasta industry
  • Cereal breeders
  • Cereal merchants
  • Starch industry

 

  • Hot and cold viscosity
  • Stability of thickening agents or binders
  • Acid stability of starch
  • Caustic gelatinization (Alkali-Brabender)
  • Extrudate testing
  • Measurement of industrial starch (technical and native)
  • Viscoelastic properties
  • Enzyme activity
  • Sprouting
  • Starch quality
  • Starch properties
  • Baking behaviour

Get reliable and reproducible data about the rheological properties of your material – thick or thin boiling, different thickening capacities, gelification, high or low hot and cold viscosity, stability, etc..

The following criteria are measured:

  • Beginning of gelatinization 
  • Gelatinization maximum
  • Gelatinization temperature
  • Viscosity during holding
  • Viscosity at the end of cooling

The Brabender MetaBridge Controller extension enables you to use the new Brabender MetaBridge device software.

All models with a USB port can be upgraded. The extension is connected to the equipment via USB – completely plug and play, so no need for installation.

You benefit from many advantages:

  • Multiple users can simultaneously access the measurements, wherever in the world they may find themselves.
  • The software offers comprehensive export functions, and the user interface adapts to every type of terminal device.
  • Countless settings are intuitive to configure.

All details about the expansion

Sample volumeapprox. 450 ml
Heating capacity550 W
Heating/cooling rate0.5...3°C/min*)
Speed profiles0...300 min-1
Torque measurementelectronically
PC portUSB
Mains connection1x 230 V; 50/60 Hz + N + PE; 2.8 A
115 V; 50/60 Hz + PE; 5.6 A
Dimensions (W x H x D)22 x 35 x 17 in
Weightapprox. 66 lbs net

*) for special applications in certain sections of the temperature cycle up to 5°C/min

Viscograph-E BRO VW EN

ENESFR

Standards

  • ICC no. 169
  • AACC Method no. 61-01.01
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