Anton Paar - Starch Cell - Starch Pasting Measurement
Manufactured by Anton Paar
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The Starch Cell in combination with the MCR rheometer enables the easy analysis of starch gelatinization or pasting...
The Starch Cell in combination with the MCR rheometer enables the easy analysis of starch gelatinization or pasting behavior at the required high heating and cooling rates. Under ambient pressure the system is used for starch analysis up to temperatures of 95 °C. If higher temperatures are required, e.g. to simulate the sterilization process, the Starch Cell can be equipped with a pressure cell that prevents the suspension from boiling. Pre-defined workbook templates simplify the setup of the measurement and deliver all required starch analysis results such as the pasting temperature, peak viscosity, and final viscosity.
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Features of Starch Cell - Starch Pasting Measurement
Measurement
- Electrically temperature-controlled concentric cylinder system with water cooling for high heating and cooling rates
- Temperature range: 0 °C to 160 °C
- 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, peak time, pasting temperature, minimum viscosity (holding strength), final viscosity, breakdown, and setback, similar to the test profiles of AACC-22-08, ICC Standard No. 162, etc.
- Broad range of analysis methods for your own calculations
- Easy selection of analysis data directly in the diagram
Starch Pressure Cell
- Measures pasting behaviour 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)
General Specifications
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