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1. What is RVA?

RVA is the abbreviation of rapid visco analyzer.BosinTech RVA Rapid-20is a special instrument used to test the viscosity and change of samples. The reasonable design makes it possible to quickly heat or cool the sample or keep the sample temperature constant, so that users can choose the test conditions according to the purpose of the test. BosinTech RVA is an effective analytical tool used to analyze and test Cereals, cereal processed products and starch gelatinization characteristics. RVA has been used by more and more scientists all over the world to study the process quality characteristics of grain raw materials and the impact of various additives and processing technologies on the quality of grain products or other processed products.

2. Introduction of Rapid-20

BosinTech RVA Rapid-20 has high sensitivity and accuracy. It is a good choice for detecting low viscosity samples (10cp at 160rpm). Products with low viscosity such as soy sauce, non ethyl starch and other products with low viscosity . It is also suitable for analyzing samples with a wide viscosity range (25000 CP at 160 RPM). The high viscosity test of BosinTech RVA Rapid-20 includes: extruded food (such as breakfast cereals, snacks, pet food, fish feed and animal feed), fusibility test (such as artificial cheese, chocolate and candy), high solid content starch and high viscosity modified starch (such as substituted and cross-linked food starch).

3. Application of BosinTech RVA Rapid-20 Rapid Visco Analyzer

§ RVA Rapid-20 Rapid Visco Analyzer is used for starch : whether natural starch or modified starch, complete gelatinization characteristic test can be completed in 13 minutes.

§ RVA Rapid-20 Rapid Visco Analyzer is used for flour milling and baking: it can test starch quality, gluten quality, amylase activity and climate damage.

§ RVA Rapid-20 Rapid Visco Analyzer is used for grain, tuber and rhizome: it can test wheat, corn, rice, sorghum, potato, cassava, etc.

§ RVA Rapid-20 Rapid Visco Analyzer is used for beer brewing: it can test barley, dried malt and beer brewing accessories and predict the storage life of barley.

§ RVA Rapid-20 Rapid Visco Analyzer is used for extruded food and feed: maturity of fast food, breakfast grain and animal feed.

§ RVA Rapid-20 Rapid Visco Analyzer is used for protein quality: wheat gluten, skimmed milk powder, whey protein concentrate and soybean protein.

§ RVA Rapid-20 Rapid Visco Analyzer is used for the quality of noodles and macaroni: spaghetti, Asian White Salted and yellow alkaline noodles 

 RVA Rapid-20 Rapid Visco Analyzer is used for gel: gel / thickening characteristics, hydrolysis characteristics, preparation of gelatinized samples.

§ RVA Rapid-20 Rapid Visco Analyzer is used for milling and baking: grain damage, starch gelatinization characteristics of cakes, bread, pasta and noodles, amylase, maltase, fungal enzyme, preservative, flour heat treatment, wheat gluten quality and solvent retention, etc.

§  RVA Rapid-20 Rapid Visco Analyzer is used for dairy products: the production and solubility experiment of artificial cheese, the influence of drying temperature during powdering of milk powder, the aging and thickening of dairy drinks, cream jelly, condensed milk and the "micro experimental factory" for the manufacture of yogurt, ice cream and dairy dessert. 

 RVA Rapid-20 Rapid Visco Analyzer is used for formula foods and condiments: low viscosity products (i.e., type), such as soy sauce, tomato paste, seasoning juices, condiments, mayonnaise, soup and other low viscosity foods containing starch, gel and protein. Melting experiments, such as chocolate and confectionery; "Micro experimental factory" simulates the production process on a small scale.

4. Structural features of BosinTech RVA Rapid-20

Rapid testing : the temperature change rate during heating or cooling can be controlled by the software equipped with the computer, up to 15 ℃ / minute. It takes only 13 minutes to complete a normal standard test. The quick test takes only 3.5 minutes.

Easy to operate: because the test process and test result analysis are all controlled by computer, the operation of RVA is very simple, and the operation of analyzing the test results is also very simple.

Strong reliability: since there is a reliable monitoring system for the change of temperature and mixing speed and is adjusted and controlled by computer, its test results (including gelatinization curve and test parameters) have high repeatability and reproducibility.

Highly accuracy: in addition to sample preparation and some necessary basic operations, the test process is automatic, so the human error factor can be reduced to a low limit, so as to ensure the high accuracy of the test results. 

Strong flexibility: users can use RVA's computer software to change the test conditions or select the test program according to the characteristics of the sample, or order different models of RVA according to their own business needs. Therefore, RVA has a wide range of applications, strong adaptability and high flexibility.

Wide adaptability : RVA rapid viscometer can be widely used in grain storage and processing, seed science, food science, grain science, crop breeding and fermentation industry. For grain scientists, plant breeders, grain traders, technologists of flour or starch manufacturers, breweries, seed dealers, food manufacturers and feed manufacturers who need to know the corresponding raw materials or products, RVA is an ideal quality analysis and detection instrument. 

Internationally recognized: not only more and more scientists from various countries have used RVA rapid viscometer, but also a number of test methods based on RVA rapid viscometer have been or are being recognized as widely used standard methods by internationally recognized institutions such as ICC and AACC.

The standard methods approved to use RVA Rapid Visco Analyzer are listed as follows:

1. American Association of Cereal Chemists (AACC), 1995. The gelatinization characteristics of rice were measured by rapid viscosity analyzer (RVA). AACC method 61-02, first approval date: 10-26-94. "AACC analytical methods", Ninth Edition, American Association of Cereal Chemists, St. Paul, Mn.

2. American Association of Cereal Chemists (AACC), 1995. Measure the mixing value with a rapid viscosity analyzer. AACC method 22-08, first approval date: 11-8-95. "AACC analytical methods", Ninth Edition, American Association of Cereal Chemists, St. Paul, Mn.

3. American Association of Cereal Chemists (AACC), 1997. General gelatinization method of wheat or rye flour by rapid viscosity analyzer. AACC method 76-21, first approval date: 10-15-97. "AACC analytical methods", Ninth Edition, American Association of Cereal Chemists, St. Paul, Mn.

4. International Association for grain science and Technology (ICC), 1995. The mixing value was determined by rapid viscosity analyzer, which was used to evaluate the content of in cereals and flour α- Amylase activity. ICC Standard method 101, International Association for grain science and technology.

5. International Association for grain science and Technology (ICC), 1995. Rapid gelatinization with Newport rapid viscosity analyzer. ICC Standard method 162, International Association for grain science and technology.

6. Australian Chemical Society (Raci), 1995. determination α- Stirring value method for amylase activity. The statutory method 05-05 was first approved in 1994. 

7. Australian Chemical Society (Raci), 1995. The gelatinization characteristics of rice were determined by rapid viscosity analyzer. The statutory method 06-05 was first approved in 1994.