Application Note

Cooking behavior for extruded food products with the Rapid Visco Analyser (RVA) Extrusion Method 13.04

NIR technology to measure seasoning addition


For most extruded products, starch and its transformation during cooking exerts the dominant effect on product quality. The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with ramped temperature and variable shear profiles optimized for testing the behavior of raw material, mix and finished products used in the extrusion process.