PerkinElmer

Analyzers for Food

PerkinElmer offers the full range of Perten and Delta systems for measurement of compositional and functional parameters in food and feed.

Falling Number 1000

Internationally standardized method for sprout damage detection The Falling Number® System measures the alpha-amylase enzyme activity in grains and flour to detect sprout damage, optimize flour enzyme activity and guarantee soundness of traded grain. Alpha-amylase activity is crucial for final product quality of bread, pasta, noodles and malt. Anyone handling wheat, barley, rye or sorghum intended for these applications will benefit from the Falling Number® system. The method is standardized by international bodies such as the ICC, AACCI, ISO and ASBC in the standards: ICC/No. 107/1 (1968), AACCI/No. 56-81.03 (1972), ISO/No. ISO/DIS 3093 (1974) and ASBC Barley 12-A.

TVT 6700 dual with 10 and 50kg load cell

Evaluation of texture is often based on sensory evaluation and experience. The TVT 6700 texture analyzer is rapid, objective and more sensitive and reproducible than subjective sensory judgement. The TVT 6700 applies controlled conditions of stress or strain to food and other samples to measure a complete texture profile. It accurately measures compressive and tensile force and position over time using standard test modes including single and multiple cycle compression, tensile strength, compress-and-hold, extend-and-hold, fracturability and springback to describe product texture. Data is captured as a graph and stored in separate projects/files for analysis and export to spreadsheet programs.

AM 5200-A

Second Generation 150 MHz Technology - Moisture and Hectoliter Weight/Test Weight in 10 seconds. The Aquamatic 5200 is PerkinElmer's second-generation high frequency moisture meter. Drawing on the experience from more than 5,000 installed units, we have designed a moisture meter improved in every aspect - accuracy, repeatability, reliability, and user interface. It can be a stand-alone moisture meter for use at terminals or can be integrated into automated testing systems. Higher frequencies provide greater penetration of samples; the updated UGMA provides a more accurate result regardless of temperature or crop type; the improved mechanism provides better repeatability.

Laboratory Mill 3610

Laboratory Mill 3610 is a larger disc mill also approved for oven and NIR moisture tests. It is also well suited for grinding large size material such as feed raw material, pellets etc. The LM 3610 can grind larger samples than the Laboratory Mill 3310.

doughLAB incl. DLW software

AACCI approved analysis of flour water absorption, dough development and mixing tolerance. The doughLAB determines water absorption of flour, dough development time and other dough mixing parameters. The instrument uses the traditional 20 minute test and the new 10-minute high-speed mixing test (AACCI 54-70.01). The 10 minute test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long development times, indistinct development peaks and multiple peaks. In addition, the high speed method more closely resembles today’s bread making processes. Results are presented in FU or SI units.

Falling Number 1500

Internationally standardized method for sprout damage detection The Falling Number® System measures the alpha-amylase enzyme activity in grains and flour to detect sprout damage, optimize flour enzyme activity and guarantee soundness of traded grain. Alpha-amylase activity is crucial for final product quality of bread, pasta, noodles and malt. Anyone handling wheat, barley, rye or sorghum intended for these applications will benefit from the Falling Number® system. The method is standardized by international bodies such as the ICC, AACCI, ISO and ASBC in the standards: ICC/No. 107/1 (1968), AACCI/No. 56-81.03 (1972), ISO/No. ISO/DIS 3093 (1974) and ASBC Barley 12-A.

RVA-StarchMaster2

The Rapid Visco Analyser is a unique tool for product development, quality and process control and quality assurance. The RVA is a cooking, stirring viscometer with ramped temperature and variable shear capability optimized for testing the viscous properties of starch, grain, flour and foods. The instrument will analyze as little as two or three grams of sample using international standard methods or your own tailor-made test routines of mixing, measuring, heating and cooling.

Glutomatic 2200

The world standard for gluten quantity and quality determination. When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. The Glutomatic® System is the world standard for determination of gluten quantity and quality. The effect of gluten quantity and quality in the flour used for breads, cookies, crackers and pasta is dramatic. In the photo of bread loafs above it is clear that the wet gluten quantity of the flour strongly influences bread volume. Using the Glutomatic® System you will be able to determine the baking quality of wheat and flour.

Laboratory Mill 3310

Laboratory Mill 3310 is a disc mill specifically designed for grain moisture analysis and is approved for both oven and NIR moisture tests. It is also adopted by AACC, standard methods No. 55-30 to determine wheat hardness by PSI (Particle Size Index). It can grind samples of up to 50 grams.

BVM 6600, Volume Measurer w. load cell

Volume is the most important measure of quality for bread and many other baked products. The BVM is an AACCI approved instrument for volume measurements of bread, cakes, pastries and other baked products. It provides accurate volume analysis that is repeatable and reproducible. The instrument is robust and easy to use for millers, bakeries, food companies, food ingredient suppliers, food research institutes and test kitchens. Place your product on the rotating support and its volume is measured using a laser on the end of a rotating arm. Volume, dimensions, weight and density are calculated and shown together with a three-dimensional drawing of the sample.

DA 6200 NIR Analyzer

The DA 6200 sets new standards for advanced and portable NIR analysis. Enabling user to verify raw material compositions, improve consistency and ensure quality of finished products. Measurement results are accurate and based on a large representative sample volume. Analysis cost is minimal as the DA 6200 uses no consumables or chemicals expenditures.

Inframatic 8800

IM 8800 is the next generation portable NIR instrument for protein, moisture and oil determination in grain and oilseed. The instrument has been designed with portability in mind to give users freedom to measure grain in-field, at grain storage sites and at grain processing locations. Equipped with GPS enables point specific sampling to generate protein maps on-the-go to make informed harvesting and binning decisions. With uncompromising quality and build standards the instrument provides you with highly accurate data which you can rely on.

Inframatic 9520

Perten Instruments has provided analysis instruments to flour millers and professional bakers for more than 50 years. The Inframatic 9520 is the new dedicated NIR instrument for flour and semolina. In less than 30 seconds it provides accurate results for ash, moisture, protein and other key components. The Inframatic 9520 produces quality data to monitor and optimize the milling degree. With rapid results process improvements can be carried out in real-time. Flour quality is essential to all baking products. Delivering a product according to specifications is of great importance. With the Inframatic 9520 the flour can be delivered and checked with a high level of confidence without time-consuming chemical methods.

Inframatic 9500

The most modern and accurate grain analyzer available. PerkinElmer is the number one company in grain quality testing and has produced Near Infrared grain analyzers for 30 years. The Inframatic 9500 is the latest Inframatic model and offers the best accuracy available. It is reliable, robust, and built to meet the requirements of grain handling operations. It analyzes a wide range of grains and oilseeds for moisture, protein, oil and many other parameters in less than 30 seconds.

DA 7300 NIR Analyzer

The DA 7300 In-line NIR Analyzer is an advanced, modern NIR analyzer for use in Grain, Flour, Food and Feed processing. It provides real-time information about the product as it is produced. Immediate access to this information, without having to wait for laboratory measurements, provides several advantages: Enables automatic process control, Allows immediate manual intervention, Faster start-up and grade changes, Complete traceability of the entire production.

DA 7440 GP Non-Contract Instrument

The DA 7440 is an advanced, modern and versatile on-line NIR sensor for over-the-belt type measurements. It performs real-time multi-constituent measurements of a product on a processing line providing information for process control and quality monitoring. Continuous process monitoring helps users to increase efficiency and reduce scrap and re-work while improving product consistency and quality. The instrument performs simultaneous measurement of parameters such as moisture, fat, sugars, protein, starch, fiber and many others. The core diode array technology provides many benefits including durability, stability, accurate measurement of moving products and the ability to track process changes.

DA 7250 NIR Analyzer

The DA 7250 NIR analyzer is the third generation diode array NIR instrument from Perten, designed specifically for analysis in the food and agri industries. It combines outstanding analytical accuracy with speed, ease of use and ruggedness. The DA 7250 comes pre-calibrated for a wide range of applications, and determines moisture, protein, fat and many other parameters in all types of samples.

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