Results 241 to 250 of about 66,786 (271)
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Average Shear Rates in the Rapid Visco Analyser (RVA) Mixing System
Cereal Chemistry, 2000ABSTRACTThe principle of mixer viscometry was utilized to determine the average shear rate in the mixing system (impeller‐cup combination) of the Rapid Visco Analyser (RVA). A relationship between the impeller Reynolds number and the power number was established with Newtonian standards.
K. P. Lai +2 more
openaire +2 more sources
Relationship Between NIR Spectra and RVA Parameters During Wheat Germination
Cereal Chemistry, 2005ABSTRACTThe process of germination in six different wheat cultivars was monitored using NIR spectroscopy and the Rapid Visco Analyser (RVA) method. Near‐infrared spectra provided insight into both chemical and physical changes that occur in the seed, in particular mobilization processes involving carbohydrates.
Tímea Gelencsér +3 more
openaire +2 more sources
Numerical study of elastic deformation of the contact surface of an RVA end seal
Sealing Technology, 2018When the vane seal slides on the contact surface of the end seal of a hydraulic rotary vane actuator (RVA), this surface undergoes elastic deformation, and even seal failure may occur through the combined action of the normal contact pressure and tangential force.
Zhao Li +4 more
openaire +2 more sources
Correlation Between NIR Spectra and RVA Parameters During Germination of Maize
Cereal Chemistry, 2007ABSTRACTThe physical, chemical, and morphological changes of maize seeds during germination were investigated using near‐infrared spectroscopy (NIR) and a method based on the Rapid Visco Analyser (RVA). Near‐infrared spectra provide information about both chemical and physical changes that occur in maize seed.
Szilveszter Gergely +3 more
openaire +2 more sources
, 2012
The physiochemical characteristics of β-glucan in oat and barley foods can affect human physiological response. A method for continuous measurement of β-glucan viscosity with a Rapid Visco Analyzer (RVA) was developed to overcome the complexity of the ...
T. Gamel +4 more
semanticscholar +1 more source
The physiochemical characteristics of β-glucan in oat and barley foods can affect human physiological response. A method for continuous measurement of β-glucan viscosity with a Rapid Visco Analyzer (RVA) was developed to overcome the complexity of the ...
T. Gamel +4 more
semanticscholar +1 more source
, 2012
Changes in pH and pasting properties of instant-noodle formula dry-mix suspensions containing each of 12 phosphate salts were investigated. The pH values of solutions alone and then solution and flour suspensions decreased as the level of phosphate salts
Yibin Zhou, G. Hou
semanticscholar +1 more source
Changes in pH and pasting properties of instant-noodle formula dry-mix suspensions containing each of 12 phosphate salts were investigated. The pH values of solutions alone and then solution and flour suspensions decreased as the level of phosphate salts
Yibin Zhou, G. Hou
semanticscholar +1 more source
Correlations of the Composition, Minerals, and RVA Pasting Properties of Various Potato Starches
Starch - Stärke, 2007AbstractMultiple linear regression equations were developed to correlate the granule size distribution, composition, and minerals content with the Rapid Visco Analyser (RVA) pasting properties of potato starches of different cultivars. From the experimental values and the values of the regression coefficients, it could be observed that a higher level ...
N.A. Nik Norulaini +4 more
openaire +2 more sources
, 2010
Three factors (extent of chlorination, milling extraction rate, and particle-size reduction) in cake-baking functionality of Croplan 594W flour were explored using a Rapid Visco-Analyser (RVA) and time-lapse photography.
M. Kweon +4 more
semanticscholar +1 more source
Three factors (extent of chlorination, milling extraction rate, and particle-size reduction) in cake-baking functionality of Croplan 594W flour were explored using a Rapid Visco-Analyser (RVA) and time-lapse photography.
M. Kweon +4 more
semanticscholar +1 more source
, 2008
The relationship between amylose to amylopectin ratio and functional properties of maize starch blends (system I) and “model mixtures” (system II) made of waxy and high amylose maize starch were investigated using the Rapid Visco Analyser (RVA).
R. Juhász, A. Salgó
semanticscholar +1 more source
The relationship between amylose to amylopectin ratio and functional properties of maize starch blends (system I) and “model mixtures” (system II) made of waxy and high amylose maize starch were investigated using the Rapid Visco Analyser (RVA).
R. Juhász, A. Salgó
semanticscholar +1 more source