The Viscograph-E provides you with a complete picture of the gelatinisation behaviour of starches and all types of modified starches.
מדידת צמיגות סטנדרטית לעמילנים
ICC-Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours, and by-products; 1980
ICC-Standard No.110/1, Determination of the moisture content of cereals and cereal products (Practical method); 1976
ISO 3696, Water for analytical laboratory use - Specification and test methods; 1987
ICC Method for using the Brabender Viscograph
A starch-water suspension is heated at a constant rate of increase and decrease, resp., of temperature in a bowl rotating at a specified constant rotational speed. During heating and cooling, the viscosity of the sample is recorded continuously.
The test involves a temperature program designed to show and characterise the viscosity behaviour of starch as influenced by increasing and decreasing temperatures and by mechanical stirring. The viscosity of starch pastes measured at different stages during their preparation is a guide to their pasting behaviour.
The Viscograph viscosity is the resistance, measured as torque and expressed in arbitrary units (Brabender Units, BU), of a starch-water suspension heated in the Brabender Viscograph at a constant rate of increase (heating) and decrease (cooling) of temperature and with the bowl rotating at a specified constant rotational speed.
The ”hot-paste” Viscograph viscosity is the viscosity reached under the conditions of the method just before the paste is being cooled.
The ”cold-paste” Viscograph viscosity is the viscosity reached under the conditions of the method after cooling the paste to the final temperature (50°C).