PerkinElmer

Physical Analyzers for Food

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In their quest to feed the world nutritiously and economically, farmers, traders, and processors are always looking to get the most value from their products at each stage of its journey, from farm to consumer. Accurate, reliable and economical analysis of a variety of parameters that determine the quality of products from the food and agricultural industries is of paramount importance to help feed the world more efficiently.

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 our customers to develop better products, reduce waste and improve efficiency every day. Learn more about our wide range of analyzers for the food industry below.

In addition to the products shown below, PerkinElmer offers the full range of Perten and Delta systems for measurement of compositional and functional parameters in food and feed. For information on other food analyzers, click here to learn more.

Products & Services (12)
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Application
  • Aquafeed (6)
  • Bakery Pre-mixes (9)
  • Baking (8)
  • Breeding (10)
  • Dairy (5)
  • Ethanol Production (5)
  • Feed Milling (7)
  • Flour Milling (10)
  • Food General (8)
  • Grain Collection and Trade (5)
  • Industrial (6)
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  • Meat (5)
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  • Pasta and Noodles (9)
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  • Resin Production (4)
  • Seed Milling (1)
  • Snackfood (5)
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1-12 of 12 Products & Services

  • TVT6700

    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.

  • Laboratory Mill 3310

    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.

  • Falling Number 1000

    Falling Number 1000, 230V, 50-60Hz

    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.

  • Laboratory Mill 3610

    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.

  • Rapid Visco Analyser 4500

    RVA 4500, 230V, 50/60 Hz with TCW S/W

    The best choice for analyzing low viscosity samples (down to 10 cP at 160 rpm) because of its exceptional sensitivity and accuracy. Low viscosity applications include: low solids starches (e.g. ethylated & cationic starch for paper & packaging), low viscosity food starch (e.g. acid/enzyme thinned), low viscosity products (e.g. sauce, ketchup, gravy, dressing, mayonnaise, soup, dairy beverages) and other low viscosity non starch foods (e.g. with hydrocolloids & proteins). Also optimized for the widest viscosity range (up to 25,000 cP at 160 rpm).

  • BVM Volume Measurement

    BVM 6600, Volume Measurer with 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.

  • Aquamatic 5200

    Aquamatic 5200-A, 50/60Hz, 230V

    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.

  • Rapid Visco Analyser TecMaster

    RVA-TecMaster, 240V, 50/60Hz

    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.

  • RVA 4800

    RVA 4800, 230V, 50/60 Hz with TCW S/W

    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.

  • doughLAB

    doughLAB with 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.

  • Glutomatic

    Glutomatic 2200, 230V, 50Hz

    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 3100

    Laboratory Mill 3100, 230V, 50Hz

    Convenient and rapid sample preparation. The type of sample preparation depends on the requirements in the analysis to be made. For this reason it is important to select the correct preparation for the analysis in question. Perten Instruments can offer two types of Laboratory Mills, the hammer type mill and the disc type mill. Disc mills are used when grinding samples for moisture determination, whereas hammer mills are used for most other applications, such as Falling Number, Glutomatic and NIR analysis for example.