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 Micro Visco-Amylo-Graph |
New: Micro Visco-Amylo-Graph®
Measuring the gelatinization properties of starch and flour
• small sample weights
• quick measurement
The Micro Visco-Amylo-Graph® is the newcomer in the well-known and proven Viscograph family. It is used for the same applications as Viscograph and Amylograph, but offers numerous process-technical advantages:
• small sample weights
• heating/cooling rates of up to 10°C/min
• short measuring times
• fully electronic measurement
• integrated, self-optimizing temperature control unit
• temperature measurement within the sample
• easy handling and cleaning
• variable speed
Just like the Viscograph, the Micro Visco-Amylo-Graph® has a rotating bowl. The stirrer, which completely immerges into the sample, is connected to a high-resolution torque sensor for precise viscosity determination.
The special geometry of the stirrer 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.
Due to the automatic return-type steam trap, there is no loss due to evaporation.
The new, small measuring bowl allows to reduce sample weights to as little as 5 to 15 g for 110 ml of water, depending on the sample.
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 Micro Visco-Amylo-Graph Software |
