RVA 4500

Product Overview:
The RVA models are cooking, stirring viscometers with variable shear capability and programmable temperature ranges from -10°C up to 140°C. Developed for testing a wide range of rheological properties in grain, flour, starch, hydrocolloids, gelling systems and foods. They can be used to characterise viscosity development or degradation and ingredient functionality within the finished product and to optimise formulation control