Starch Cell - Starch Gelation Measurement
The starch cell and the Physica MCR rheometer enable the easy analysis of starch gelling behavior at the required high heating and cooling rates. The open system of the starch cell can be used for starch analysis up to temperatures of 95 ºC; for high temperature applications the starch cell can be equipped with a pressure cell, for example to simulate the sterilization process of foodstuff. Pre-defined workbook templates simplify the setup of the measurement and deliver all required starch analysis results such as the gelation temperature, peak viscosity and final viscosity.
Measurement
- Electrically heated concentric cylinder system with water cooling for high heating and cooling rates
- Temperature range: 0 ºC to +160 ºC
- Dedicated stirrer designed to prevent sedimentation before gelling
- Small sample volume
- Easily customized workbook templates with pre-defined heating, holding, and cooling intervals
- Small volume pressure cell with stirrer for high temperature applications available
Evaluation
- Automatic calculation of the peak viscosity, gelation temperature and final viscosity
- Broad range of analysis methods for your own calculations
- Easy selection of analysis data directly in the diagram
Starch Pressure Cell
- Measures the gelling behavior at elevated pressure and temperature
- For the simulation of processing conditions
- Temperature range: up to 160 °C
- Maximum pressure: 30 bar
- Measuring systems: RVA stirrer, starch cell stirrer (according to open system)
Most of the documents in this area can be downloaded directly. For some documents you need to register and then send a request to Anton Paar. Your download request will be processed as soon as possible by the responsible sales partner.
Application specific documents
Select your industry and application to see the list of relevant documents.
Common documents
Literature - The Rheology Handbook
Second Edition ...
Second Edition ...
