The RVA Handbook

Edited by Graham B. Crosbie and Andrew S. Ross 
AACC  2007  

Softcover  152 pp  ISBN 9781891127540      £130.00
The Rapid Visco Analyzer (RVA) is an increasingly popular and versatile tool used in the cereal and food industries worldwide to measure viscosity. As a result, a comprehensive, single-point resource to provide technical support for RVA users is needed. The RVA Handbook is just the tool that RVA users need.

This handbook aims to assist users in understanding the scope of applications available and as a tool to guide users in developing new applications or improving existing ones. It also assists in teaching how to interpret the results of RVA tests. Editors Graham B. Crosbie and Andrew S. Ross have gathered a group of expert authors who are recognized authorities in their disciplines and have applied the RVA in both conventional and innovative ways RVA users will find that this resource enhances their investment in the instrument.


Chapter 1: Principles of Operation and Experimental Techniques , Rodney Booth and Mark Bason
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

Chapter 2: Interpretation of RVA Curves, Ian L. Batey
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

Chapter 3: Grain and Grain Products, M. L. Bason and A. B. Blakeney
Wheat Rice Corn Barley Oats Rye

Chapter 4: Specialty Cereal and Noncereal Starches , Harold Corke
Sweet Potato Potato Amaranthus Sorghum Other Species General Issues

Chapter 5: Starch Refining and Modification Applications, Richard Rogers and Andrew S. Ross
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

Chapter 6: Extruded Products and Degree of Cook, Paul J. Whalen
Basis and Definition of RVA 'Degree of Cook' Extruded Products Useful RVA Profiles Summary

Chapter 7: Nonstarch Applications - Hydrocolloids, Niall W. G. Young
RVA Operating Conditions Carrageenan Guar, Locust Bean Gum, and Xanthan Pectin Konjac Conclusions

Chapter 8: Characterizing the Properties of Protein-Rich Foods and Ingredients, Louise E. Bennett, Adrian Pollard, and Andrew S. Ross
Skimmed Milk Powders and Milk Protein Concentrates Whey Powders, Concentrates, and Isolates Soy Proteins Gluten Gelatin Egg Proteins Simulation of Manufacturing Processes

Chapter 9: Nonstarch Applications - Cheese Meltability and Simulated Processing , Lloyd Metzger
RVA Analysis of Cheese Interpretation of RVA Cheese Melt Data Potential Pitfalls During RVA Cheese Melt Analysis Simulated Manufacture of Processed Cheeses

Chapter 10: Enzyme Methods, M. L. Bason and A. B. Blakeney
a-Amylase Malting and Brewing Industrial Amylases Other Polysaccharide-Degrading Enzymes Protein-Modifying Enzymes

Chapter 11: Calibration and Maintenance, Rodney Booth and Mark Bason
Calibration Calibrating the RVA Repair and Maintenance Troubleshooting

Appendix 1: Standard Methods

Appendix 2: Definitions, Ian L. Batey and Mark L. Bason

Appendix 3: Extract from the RVA-4 Installation and Operation Manual: Maintenance

Appendix 4: Extract from the RVA-4 Installation and Operation Manual: Troubleshooting


To find similar publications, click on a keyword below:
American Association of Cereal Chemists : analytical methods : enzymology : food ingredients : food science : handbooks : hydrocolloids : proteins : starch

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