Determine viscosity and gelatinisation properties: Micro Visco-Amylo-Graph

Intended use

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-amylses).


Micro Visco-Amylo-Graph

  • Small sample sizes
  • Shorter measurement time
  • Convenient measurement and analysis software
  • Programmable speed and temperature profiles
  • 2 in 1: Combines the functions of the Amylograph-E and Viscograph-E

 

You have a specific type of problem or need a special configuration?

Contact us

We will gladly answer your questions. Please complete all information in the fields below. We will contact you as soon as possible.

I accept the terms of the privacy policy.

 

All fields marked with * are required.


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.

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.

In the measurement diagram (shown above) you can see the following parameters:

  • Beginning of gelatinization [A]
  • Gelatinization maximum [B]
  • Gelatinization temperature [C]
  • Viscosity during holding [D]
  • Viscosity at the end of cooling [E]
  • Flour
  • Starch
  • Animal feed
  • Pet feed
  • Fish feed
  • Fodder
  • Paper
  • Glue
  • Milling industy
  • Baked good industry
  • Cereal breeders
  • Cereal merchants
  • Starch industry
  • Pasta industry
  • Paper industry
  • Adhesive industry
  • Confectionary- / Snackindustry
  • Textiles industry
  • Viscoelastic properties
  • Enzyme activity
  • Sprouting
  • Starch quality
  • Starch properties
  • Gas retention capacity
  • Baking behaviour

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 volume 110 ml
Heating/cooling rates 0,5 - 10 °C/min
Speed 0–300 min-1
PC port USB
Mains connection 1x 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) 450 x 750 x 380 mm
Weight approx. 30 kg net

Micro Visco-Amylo-Graph BRO

Top