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Micro Visco-Amylograph

The Micro Visco-Amylograph is used for measuring the gelatinization properties of starch and products containing native or modified starch, but also for testing the viscosity of liquids, suspensions, and pasty products and, with flours, for determining the enzyme activity and adjusting the diastatic activity by adding enzymes. The instrument is equipped with an integrated system, self-optimizing temperature control unit which, together with the comfortable software « Brabender® Viscograph®-E », permit easy programming and running of any temperature profile. Heating / cooling rates varied from 1.5 °C/min up to 10 °C/min are possible to reach.