Rva 4

Manufactured by Newport Scientific

Sourced in Australia

The RVA-4 is a laboratory instrument designed for the measurement and analysis of the rheological properties of materials. It provides accurate and reliable data on the viscosity, consistency, and other flow characteristics of a wide range of substances, including foods, pharmaceuticals, and industrial materials.

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Lab products found in correlation

14 protocols using rva 4

Sago Pasting Properties Evaluation

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The sample was agitated on a vortex mixer for 1 min and allowed to stand at room temperature for 30 min. The contents were centrifuged at 3000 x g for 20 min and the volume of free oil was noted. All the experiments were carried out in triplicate.
Pasting properties of sago: Viscosity of sago samples was determined using a rapid visco analyzer (RVA-4, Newport Scientific, and Warriewood, Australia). The powdered sago sample (2.5 g dry weight) was accurately weighed into the aluminum canister and distilled water (25 g) was added and mixed well. The canister was placed in the RVA unit and the heating/cooling cycle was performed as per standard procedure. The slurry was heated from 50 to 95ºC at 12ºC/min and held at 95ºC for 2 min. The paste was cooled to 50ºC at 12ºC/min and finally maintained at 50ºC for 2 min. The parameters such as peak viscosity, breakdown viscosity, setback viscosity in terms of centipoises (cP) and pasting temperature (ºC) were measured. In addition, setback viscosity (final -trough viscosity), disintegration rate, (% ratio of breakdown to peak viscosity) and retrogradation rate, (% ratio of setback to peak viscosity) were also calculated.

Krishnakumar T., Sajeev M.S., Sasikumar R., Giri N.A., Pradeepika C., & Bansode V. (2020). Studies on the development of cassava based reconstituted dry starch sago with modified starch as binder and characterization of its physico-functional properties. Journal of Environmental Biology, 41(1), 29-34.

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Starch Pasting Properties Characterization

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The pasting properties of the samples were determined with RVA-4 instrument (Newport Scientific, Australia). A dispersion in water of 8% (m / m) of starch on a dry basis in 28 g of total mass, was subjected to a cycle of heating and cooling under constant agitation, where they were kept at 50 °C for 2 min, heated by 50 to 95 °C to 6 °C min -1 and maintained at 95 ° C for 5 min; cooled to 50 ° C to 6 °C min -1 and held at 50 °C for 2 min (Maior at al., 2020) .

Giacomozzi J.I., Barretti B.R.V., Almeida V.S.d., Bet C.D., Filho M.A.d.S.C., Lacerda L.G., Demiate I.M., & Schnitzler E. (2021). Technological properties of potato starch treated by Heat-Moisture Treatment with addition of organic acids. Ukrainian Food Journal, 10(1), 90-99.

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Rheological Properties of Reconstituted Sorghum Starch

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The pasting properties of the SF, SF-L, SF-P, and SS samples were evaluated using a Rapid Viscosity Analyzer (RVA-4) (Newport Scientific, Warriewood, NSW 2102 Australia), which was also used as a simulated thermal processing model on a small scale under controlled conditions (Standard 1). In detail, samples containing 2 g of starch (dry basis) were mixed with distilled water to make a total weight of 28 g. The starch slurries were equilibrated at 50 °C for 2 min, heated at 8 °C/min to 95 °C, held at 95 °C for 3.5 min, cooled at 8 °C/min, and held at 50 °C for 3 min. The speed of the mixing paddle was 960 rpm for the first 10 s, and then 160 rpm for the remainder of the experiment. After measurements, the pastes were frozen in –80 °C immediately, freeze-dried, and ground into power using a mortar and pestle. The powders were passed through a 150 μm sieve and stored at 4 °C for structural analysis.
Starch, protein, and lipids were reconstituted in ratios found in raw sorghum flour and manually mixed by rotating the RVA paddle to obtain the starch–lipid (SS+L), starch–protein (SS+P), and starch–lipid–protein (SS+L+P) mixtures. All reconstituted samples were treated with the RVA protocol described above.

Chao C., Liang S., Zhang Z., Gidley M.J., Liu Y, & Wang S. (2024). New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour. Foods, 13(5), 663.

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Thermal Processing Simulation of Dairy Products

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To simulate the conditions that are most often used for the processing of fermented milk, petit suisse, pasteurized cream, and pasteurized flavored milk drinks by the dairy industry, our experiments were conducted under medium (85°C for 15 min) and high (95°C for 5 min) thermal processing conditions. To calculate the average error of the model, experiments were also conducted at 90°C for 10 min; these conditions were considered a central point, X 1 , for the model and held no technological interest, but were merely a statistical tool.
The instrument used in this work was the model RVA-4 from Newport Scientific Pty Ltd. (Warriewood, Australia) . The data collection software was Thermocline for Windows (Warriewood, Australia). The configurations of the thermal processing simulations are described in Tables 2, 3, and4. For all 3 heat treatment levels, the interval between viscosity readings was 1 s. The heating and cooling gradients were standardized at 3.6°C•min -1 . Figure 1 plots the given parameters.
The viscographic profiles were interpreted with respect to 6 collected analytical datapoints and 4 that were derived, as described in Table 5. Figure 2 graphically presents the collected and calculated data in a viscographic profile.

Stephani R., Borges de Souza A., Leal de Oliveira M.A., Perrone Í.T., Fernandes de Carvalho A, & Cappa de Oliveira L.F. (2015). Evaluation of the synergistic effects of milk proteins in a rapid viscosity analyzer. Journal of dairy science, 98(12).

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Rice Flour Pasting Properties

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The pasting property parameters of rice flour, such as peak viscosity (PV), trough viscosity (TV), final viscosity (FV), breakdown (BD), setback (SB), peak time (PET) and pasting temperature (PAT), were determined by a rapid viscosity analyzer (RVA-4, Newport Scientific, Australia).

Liang H., Gao S., Ma J., Tian Z., Wang T., Zhang S., & Wu Z. (2021). Effect of Nitrogen Application Rates on the Nitrogen Utilization, Yield and Quality of Rice. Food and Nutrition Sciences, 12(01), 13-27.

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Rice Viscosity Profiling Using RVA

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Rice viscosity (RVA profiles) was determined using a rapid viscosity analyzer (RVA-4, Newport Scientific, New South Wales, Australia) according to AACC Method 61-02, Determination of the Pasting Properties of Rice with the Rapid Visco Analyzer, and analyzed using Thermal Cycle (TCW 2.5) software for Windows [24 ]. Three grams of flour from each sample was weighed into an aluminum canister at a moisture content of 14%, to which 25 mL of distilled water was added. A paddle was placed in the canister, and its blade was vigorously jogged up and down through the sample ten times. The RVA dispersed the samples by rotating the paddle at 960 rpm for the first 10 s of the test. Viscosity was then measured at a constant paddle speed of 160 rpm. The idle temperature was set at 50 °C, and the following 12.5 min test profiles were performed: (1) 50 °C was held for 1.0 min, (2) the temperature was linearly raised to 95 °C until 4.8 min, (3) the temperature was held at 95 °C until 7.5 min, (4) the temperature was linearly reduced to 50 °C until 11 min, and (5) held at 50℃ until 12.5 min. Heating and cooling were performed linearly between the profile set points. Each treatment was repeated three times, and the results were expressed as mean and standard deviation.

Chitsuthipakorn K, & Thanapornpoonpong S.N. (2022). Effect of Large-Scale Paddy Rice Drying Process Using Hot Air Combined with Radio Frequency Heating on Milling and Cooking Qualities of Milled Rice. Foods, 11(4), 519.

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Pasting Properties of Milled Rice Flour

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The pasting parameters of milled rice flour, such as peak viscosity, trough viscosity, breakdown, final viscosity, setback, peak time, and pasting temperature (Fig 2), were determined using a rapid viscosity analyzer (RVA-4, Newport Scientific, Australia). Milled rice flour (3 g) was passed through a 100-mesh screen into a sample box containing 25 mL distilled water and was then analyzed using the rapid viscosity analyzer.

Liang H., Tao D., Zhang Q., Zhang S., Wang J., Liu L., Wu Z, & Sun W. (2021). Nitrogen fertilizer application rate impacts eating and cooking quality of rice after storage. PLoS ONE, 16(6), e0253189.

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Starch Rheological Characterization by RVA

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The pasting properties were determined using RVA-4 (Newport Scientific Pvt.
Ltd., Australia, with the Thermocline for Windows software, version 3.0). A suspension of 3 g (correct to 14% moisture basis) starch in 25 g of distilled water was analysed according to a programmed heating, retention and cooling cycle under constant shear.
The suspension was first held at 50°C for 1 min, then heated to 95°C at a rate of 6°C•min -1 , being then kept at 95°C for 5 min, followed by cooling to 50°C at a rate of 6°C•min -1 , and finally holding it at 50°C for 2 min.

Castanha N., Matta Junior M.D.d, & Augusto P.E.D. (2017). Potato starch modification using the ozone technology. Food Hydrocolloids., 66.

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Starch Pasting Properties Evaluation

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The pasting properties of starch in the flours were investigated using a RVA (RVA4, Newport Scientific, Sydney, Australia) based on the method described by Kweon et al. [24 (link)]. The RVA canister was filled with 25 mL of water or the pre-dissolved sucrose solution (50% w/w), and 3.5 g of the flour was added and thoroughly mixed using a plastic paddle. The RVA was run according to standard 1 profile (50–95 °C, 12.2 °C/min heating; 95 °C, 2.5 min maintained; 95–50 °C, 12.2 °C/min cooling; 50 °C, 2 min maintained). Pasting parameters such as peak, breakdown, final, and setback viscosities; peak time; and peak temperature were calculated using RVA software (Thermocline for Windows ver. 2.5).

Baek N., Moon Y., Kim J, & Kweon M. (2023). Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths. Foods, 12(20), 3843.

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Determining Rice Gelatinization and Viscosity

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The paste gelatinization and viscosity properties of rice were assessed using a viscosity analyzer (RVA-4, Newport Scientific, Warriewood, Australia). Peak viscosity (PV), setback (ST), breakdown (BD), trough (TR), and final viscosity (FV) were determined according to the AACC International Approved Method 61-02.01. The determination and evaluation of physical parameters were performed in duplicate.

Sampaio P.S., Almeida A.S, & Brites C.M. (2021). Use of Artificial Neural Network Model for Rice Quality Prediction Based on Grain Physical Parameters. Foods, 10(12), 3016.

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