The RVA (Rapid Visco Analyzer) Handbook is just the tool that RVA users’ need. This handbook will prove to be a valuable bench-top resource.

The wide diversity of subject matter ranges from practical instruction on calibration techniques to provision of guidance on the use of the RVA for applications far removed from its original function.

Topics covered include:

• Principles of operation and experimental techniques
• Interpretation of RVA curves
• Grain and grain products
• Specialty cereal and noncereal starches
• Extruded products and degree of cook
• Nonstarch applications–hydrocolloids, protein-rich foods and ingredients, cheese
• Enzyme methods
• Calibration and maintenance

This handbook will assist users to review the scope of applications available, and will be a tool to guide users in developing new applications or improving existing ones, and assist those using the RVA to interpret the results of their tests.

Contents

1: Principles of Operation and Experimental Techniques

• Principle of Operation
• Determining Viscosity
• Controlling Shear Rate
• Determining Torque
• Sample Temperature Control
• RVA Software;Thermocline for Windows
• Running a Test
• Considerations When Developing RVA Methods
• Approved Methods

2: Interpretation of RVA Curves

• Types of Curves
• Shapes of Curves
• What Happens During the Test?
• The Five Stages of the Test
• The Overall Picture
• Effects of Other Components
• Selection of RVA Conditions

3: Grain and Grain Products

• Wheat
• Rice
• Corn
• Barley
• Oats
• Rye

4: Specialty Cereal and Noncereal Starches

• Sweet Potato
• Potato
• Amaranthus
• Sorghum
• Other Species
• General Issues

5: Starch Refining and Modification Applications

• Wet Milling of Corn for the Manufacture of Unmodified Starch
• Starch Modifications
• Traditional Test Methods
• Starch Pasting Profiles
• Basic RVA Calibration and Sample Preparation
• Reproducibility of RVA Curves
• Typical RVA Pasting Profiles from Conventional, Unmodified Dent-Corn Starch
• Analyses of Modified Starches
• Using the RVA to Predict Fluidity
• Using the RVA to Predict Alkaline Inherent Viscosity

6: Extruded Products and Degree of Cook

• Basis and Definition of RVA “Degree of Cook”
• Extruded Products
• Useful RVA Profiles

7: Nonstarch Applications—Hydrocolloids

• RVA Operating Conditions
• Carrageenan
• Guar, Locust Bean Gum, and Xanthan
• Pectin
• Konjac

8: Characterizing the Properties of Protein-Rich Foods and Ingredients

• Skimmed Milk Powders and Milk Protein Concentrates
• Whey Powders, Concentrates, and Isolates
• Soy Proteins
• Gluten
• Gelatin
• Egg Proteins
• Simulation of Manufacturing Processes

9: Nonstarch Applications—Cheese Meltability and Simulated Processing

• RVA Analysis of Cheese
• Interpretation of RVA Cheese Melt Data
• Potential Pitfalls During RVA Cheese Melt Analysis
• Simulated Manufacture of Processed Cheeses

10: Enzyme Methods

• a-Amylase
• Malting and Brewing
• Industrial Amylases
• Other Polysaccharide-Degrading Enzymes
• Protein-Modifying Enzymes

11: Calibration and Maintenance

• Calibration
• Calibrating the RVA
• Repair and Maintenance
• Troubleshooting

Appendices

1. Standard Methods
2. Definitions
3. Extract from the RVA-4 Installation and Operation Manual: Maintenance
4. Extract from the RVA-4 Installation and Operation Manual: Troubleshooting

Index

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