Discover Food Safety and Quality

Functional & Thermal Analysis in Food

Functional and physical testing in food is used to evaluate key properties of food products to obtain information about the quality of the food product and manufacturing process parameters that are critical for guaranteeing product consistency.

PerkinElmer is a leading supplier of advanced analytical instruments and analyzers for the food and agricultural industries. Our wide range of innovative products for quality control of grain, flour, dairy, feed and food for functional analysis are unique in the industry. Our analyzers test functionality of ingredients for product development, quality and process control and quality assurance. They are placed at field and manufacturing sites, in R&D facilities, and in laboratories. These analyzers help to develop better products, reduce waste and improve efficiency every day.

Perten Glutomatic in Food Testing

The effect of gluten quantity and quality in the flour used for breads, cookies, crackers and pasta is dramatic. 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.

Perten Glutomatic

  • Determine gluten quantity and quality: improve the quality of your finished products by making sure that your raw materials meet gluten specifications. Higher wet gluten content means higher bread volumes.
  • Using Glutomatic® you don't have to produce a flour to determine the gluten characteristics for a wheat. You save time and costs as the Gluten Index method works both for flour and for ground wheat.
  • Rapid analysis: a complete test takes less than 10 minutes.

Learn More

Perten Falling Number (FN) - Sprout damage in Food Testing

Falling Number is the international standard method for determination of alpha-amylase activity in grain and flour to detect sprout damage, optimize flour enzyme activity and guarantee soundness of traded grain.

The method is standardized by international bodies such as the ICC, CGA, ISO and ASBC in the standards: ICC/No. 107/1 (1968), AACC/No. 56-81.03 (1972), ISO/No. ISO/DIS 3093 (1974) and ASBC Barley 12-A.

World Standard - The Perten Falling Number models are the only validated instruments for Falling Number testing according to international standards: AACC/No. 56-81.03, ICC/No. 107/1, ISO/DIS 3093.

Learn More

Flour and Dough Rheology in Food Testing

Among the rheological properties of dough we can mention elasticity, extensibility, resistance to deformation and viscosity. Variations in water and protein content, changes in the fibrillar structure of the protein, starch, starch damage, pentosans, gluten strength and the actions of enzymes on the dough components all affect dough behavior. Due to the complex nature of dough behavior an empirical instrument test is desirable. 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 (AACC 54-70.01) for increased lab throughput and efficiency.
  • Millers can quickly calculate flour blends to meet target water absorption specifications using the software. Perform complex "what if" analyses without having to run lots of tests. These blend models can be used to manage crop changeover issues and design flour blends to maintain specifications for specific purposes and products while reducing costs.
  • Integrated bowl temperature control system. Integrated, automatic water dispensing with “drip” function for repeatable, operator independent measurement of water absorption.

Learn More

Rapid Visco Analyser in Food Testing

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.

Learn More

Differential Scanning Calorimetry (DSC) in Food Testing

DSC is particularly suitable for analysis of food systems because they are often subject to heating or cooling during processing. The calorimetric information from DSC can be directly used to understand the thermal transitions that the food system may undergo during processing or storage. DSC is easy to operate and, in most cases, no special sample preparation is required.

Our comprehensive line of high-performance DSC applications, instruments and services – combined with our expertise in materials characterization -- helps you push the envelope on your research, offering deeper insights and the best user experience available.

Learn More

Mechanical Analysis (DMA & TMA) in Food Testing

Dynamic mechanical analysis can be used to accurately measure transitions and track changes that affect food quality through simulation of processing conditions.

Learn More

Simultaneous Thermal Analysis (STA) in Food Testing

For simultaneous, real-time measurement of sample weight change and heat flow, count on our easy-to-use simultaneous thermal analyzers (STAs).

With innovative sensor technology and a compact furnace design, you get twice the thermal capability in one compact instrument.

Learn More

Thermogravimetry Analysis (TGA) in Food Testing

Measure changes in sample mass as a function of temperature with high levels of sensitivity. Our Thermogravimetric Analyzers (TGAs) combine the best available sample atmosphere control, high throughput automation, and advanced hyphenation technology for better understanding of gases evolved during experiments. Delivering the throughput and performance you need in an easy-to-use, easy-to-maintain, automated system, our TGAs are perfect for Food and Food Packaging.

Learn More