Understand Ingredient Performance Before Production
The Rapid Visco® Analyser (RVA) acts like a miniature pilot plant for your ingredients. It simulates real cooking and processing conditions to show how materials behave in real time.
Used across research, product development and production, the RVA helps you select the right raw materials, optimise processes, reduce waste, and ensure consistent product quality.
Why should you choose the RVA?
The industry standard for ingredient funcionality: The Rapid Visco® Analyser is widely recognized as the reference tool for measuring how ingredients behave during processing. Used across academia and industry, it delivers reliable and comparable results.
Proven applications across food categories: With over 50 established methods, the RVA supports testing across starch, pasta, noodles, dairy and more. Methods can be used directly or adapted to match your specific processes.
Globally recognized methods: ICC, AACC and GB/T approved methods ensure results are consistent, comparable and accepted worldwide.
Rapid Visco Analysers
RVA 4800
Why choose it
All the capabilities of the RVA 4500, plus advanced high-temperature testing.
Key capabilities
- Full RVA 4500 functionality
- Testing up to 140°C with pressurised canisters
- No moisture loss during high-temperature analysis
- Easy switching between standard and high-temperature modes
Analysis time
~13 minutes (standard test)
Featured Resources
Measure Ingredient Performance Beyond Composition
Discover how the Perten Rapid Visco Analyser helps food manufacturers move beyond composition to understand how ingredients and formulations will perform under real processing conditions.
Why Similar Specifications Can Produce Very Different Results
Food manufacturers routinely rely on compositional testing to understand the quality of incoming ingredients and finished products. Measurements such as moisture, protein, fat, starch, and total solids provide essential information for purchasing, formulation, quality control, and product release.
Native & Modified Starches
Characterise starch functionality, pasting behaviour, and batch consistency to optimise ingredient selection, quality control, and product development.
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Dairy & Stabilisers
Evaluate cheese melt, yoghurt stability, dairy proteins, and hydrocolloid functionality to improve product consistency and supplier qualification.
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Extruded Foods
Measure degree of cook, starch transformation, and extrusion performance to improve texture, consistency, and process control.
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Processed Foods
Optimise viscosity, texture, and formulation performance for soups, sauces, dry mixes, and other processed food applications.
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Malting & Brewing
Predict malting potential, assess barley quality, and optimise mash performance for consistent brewing and distilling processes.
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Wheat Milling & Baking
Assess flour functionality, enzyme activity, and wheat quality to support milling efficiency and consistent baking performance.
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Pulse Ingredients
Characterise pulse flour and protein functionality using high-temperature testing to support plant-based product development and ingredient selection.
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Rice, Noodles & Pasta
Measure rice quality, noodle flour performance, and pasta cooking behaviour to improve product consistency and processing decisions.
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RVA 4500 | 
RVA 4800 | |
|---|---|---|
| Temperature Range | 0–99.9°C | 0–140°C |
| Standard Methods | Numerous ICC, AACC & other standard methods | |
| High-Temperature Testing | — | Supported up to 140°C |
| Sample Volume | ~30 mL | |
| Max Heating Rate | 14°C/min | |
| Max Cooling Rate | 14°C/min | |
| Test Speed Range | 0–2000 rpm | |
| Viscosity Range | 10–35 000 cP @ 160 rpm 20–70 000 cP @ 80 rpm | 10–35 000 cP @ 160 rpm 20–70 000 cP @ 80 rpm 100–10 000 cP (High-Temperature Mode) |
| Viscosity Accuracy | ±2% for S2000 Oil nominal 5000 cP | |
| Standard Test Time | ~13 min | |
| Power Requirements | 230/115 VAC, 5 A, 50/60 Hz | |
| PC Connection | USB | |
| Dimensions (H × W × D) | 382 × 306 × 345 mm | |
| Weight | 18 kg | 19 kg |