brabender 布拉班的粘度仪介绍
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The instrument measures the viscosity as a function of time and temperature.
糊化仪用一个在淀粉混合液 中旋转的粘度计来测定。
测试在加热-保温-冷却的温 度控制及固定的剪切条件下 完成的。这能保证糊化和粘 度曲线的高度重复性。
可变速度 5 - 300 转/分
可以选择测量范围
图表缩放比例可根据粘度测试 自动改变。
Modern electronic measuring system
New compact design
Data transfer to PC via USB port is standard
新型号: 电子型粘度仪
New Model: VISCOGRAPH-E
GB/T 14490-93 ICC No. 169 AACC No. 61-01
新型号: 电子型粘度仪
New Model: VISCOGRAPH-E
现代电子测定系统
新型简捷设计
用USB接口可以进行数据传输
可以在新型Windows 98, ME, 2000 和XP 操作系统上进行评 价和保存。
The Viscograph-E is the standard instrument, whereas the MVAG offers smaller sample size and higher heatingcooling-rates. Both types use the same measuring principle. Viscosity is determined as a function of time and temperature by measuring the torque brought up by the slurry rotating with the bowl against the stirrer. For both instruments, the same slurry concentration is used.
Variable speed
Computer controlled (USB port)
微型糊化粘度仪 MICRO VISCO-AMYLO-GRAPH
测量系统 Measuring System
冷却探测器 Cooling Probe
搅拌器 Stirrer
温度传感器 Temperature Sensor
A new rapid type of Viscograph and Amylograph
Offers a quick and easy test
Heating and cooling rates up to 10°C/min
Small samples
Temperature measurement in the sample, i.e. measuring the real sample temperature
新型 微型糊化粘度仪
MICRO VISCO-AMYLO-GRAPH
新型 微型糊化粘度仪 MICRO VISCO-AMYLO-GRAPH
一种新型的粘度仪和糊化仪
测定简单快速 加热和冷却速率达到
10°C/min
样品用量小 在样品中测定温度变化,
可以测得真实的样品温 度
速度可变 计算机控制 (USB接口)
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
两种类型仪器间的不同
Differences between the instruments:
微型糊化粘度仪有一个小 的测量钵和形状不同的搅拌 器
转动速度 （电子型粘度仪 为75转/分，微型糊化粘度 仪为250 转/分）
加热/冷却速率和温度曲线 图可以不同
Viscosity Measurement - 粘度测定
The instrument used most frequently for such viscosity
measurements of starch is the Brabender Viscograph.
There are different types and names for this family of instruments: Viscograph, Viscograph-E, Visco-AmyloGraph. Latest child of this family is the Micro ViscoAmylo-Graph.
The tests are done with a completely controlled temperature cycle of heatingholding-cooling and under பைடு நூலகம்ixed shear conditions. This ensures highly reproducible gelatinization and pasting profiles.
最常用的测定淀粉粘度的仪器是布拉本德糊化仪。
在糊化仪家族中，包括以下不同的仪器类型：糊化仪、电子 型糊化仪、微型糊化仪 最新型的糊化仪是微型糊化粘度仪。
粘度仪 VISCOGRAPH
The Viscograph is a rotational viscometer optimized for viscosity measurement on starch slurries.
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
然而，两种仪器的测试结果是可比的而且有很好的相关性。测 试钵和搅拌器系统的尺寸和形状的不同在微型糊化粘度仪中由 一个更加敏感的测量范围所补偿。
Nevertheless, the results of both instruments are comparable and correlate very well. The difference in size and shape of the bowl-stirrer system is compensated for by a more sensitive measuring range in the MVAG.
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
电子型粘度仪是标准仪器，微型糊化粘度仪是提 供小样品量测试及具有快速加热和冷却速率。两种类型 的仪器使用相同的测试原理。粘度的测试是浆液通过钵 和搅拌器的相对运动测定扭矩的同时将时间和温度记录 下来。对于两种类型的仪器，使用相同的浆液浓度。
The MVAG has a smaller bowl and a different stirrer shape
Rotational speed (Viscograph-E 75 rpm, MVAG 250 rpm)
Heating/cooling rates and temperature profiles can differ
Evaluation and documentation by new Windows 98, 2000, and XP software
Variable speed 5 - 300 rpm
Selectable measuring ranges
Diagram scaling adapts automatically to the viscosity measured
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
微型糊化粘度仪是被校准的，这使得这种类型的仪器评估 结果用7.5度/分的加热/冷却速率和用1.5度/分的加热/冷却速率 是一样的。（如最大糊化度，冷却开始时的粘度，冷却后的粘 度）
The MVAG is calibrated so that the typical evaluation results with a heating cooling/rate of 7.5°C/min (gelatinization maximum, viscosity at the beginning of cooling, viscosity after cooling) are the same as in a Viscograph test with a heating/cooling rate of 1.5°C/min
淀粉被广泛应用于食品和非食品用途，对其淀粉特性 的要求差异很大。
Starch Quality Measurement 淀粉品质测定
Therefore, the measurement of starch properties (type, quality) is important for the original material (different native starches) as well as for the products (different modified starches, products containing starch).
于是，测定淀粉特性（类型、品质）对于原料（不同的原 淀粉）选择及产品（不同的变性淀粉，含淀粉的产品）控 制非常重要。
Viscosity Measurement - 粘度测定
The rheological behavior of starch during heating and cooling shows nearly all properties of a starch:
Starch conference Harbin 2005
Starch testing with the new Viscograph generation
Wolfgang Sietz, Duisburg, Germany
Starch Quality Measurement 淀粉品质测定
Starch is used for a wide range of food and non-food applications. For the different tasks, quite different properties with sometimes narrow limits are needed.
Swelling behavior
Gelatinization
Viscosity at different
temperatures
Gel forming
Retrogradation
Temperature and shear stability
淀粉在加热和冷却过程中 流变学行为几乎可以反应 所有的淀粉特性： 溶涨行为 糊化 凝胶化 不同温度的粘度 胶凝化 回生 耐热性和抗剪切能力
用电子型粘度仪和微型糊化粘度仪测量玉米淀粉
Corn starch measured with VISCOGRAPH-E + MVAG
MVAG, 7.5 °C/min
Viscograph-E, 1.5 °C/min
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
对于其他类型的淀粉（原淀粉或变性淀粉），结果也许稍 有不同。然而，用一个相应的测量范围，对于不同淀粉组，好 的相关性的结果也可以达到。在下面的例子中显示出不同类型 的淀粉。这也显示出多短的一个试验能够用微型糊化粘度仪和 电子型粘度仪的比较。
For other types of starch (native or modified), the results may differ slightly. However, with an adaptation of the measuring range, a good correlation of the results can be reached for different groups of starch. This is shown in the following by some examples of different starch types. This also demonstrates how short a test can be with the MVAG compared to the Viscograph E.
粘度测定用粘度与加热时间 或温度来表示。
糊化仪及粘度仪的测定原理
Measuring Principle of AMYLOGRAPH and VISCOGRAPH
样品钵 Bowl 搅拌Stirrer
Old Viscograph models
新型号: 电子型粘度仪
New Models: VISCOGRAPH-E + MICRO VISCO-AMYLO-GRAPH
糊化仪用一个在淀粉混合液 中旋转的粘度计来测定。
测试在加热-保温-冷却的温 度控制及固定的剪切条件下 完成的。这能保证糊化和粘 度曲线的高度重复性。
可变速度 5 - 300 转/分
可以选择测量范围
图表缩放比例可根据粘度测试 自动改变。
Modern electronic measuring system
New compact design
Data transfer to PC via USB port is standard
新型号: 电子型粘度仪
New Model: VISCOGRAPH-E
GB/T 14490-93 ICC No. 169 AACC No. 61-01
新型号: 电子型粘度仪
New Model: VISCOGRAPH-E
现代电子测定系统
新型简捷设计
用USB接口可以进行数据传输
可以在新型Windows 98, ME, 2000 和XP 操作系统上进行评 价和保存。
The Viscograph-E is the standard instrument, whereas the MVAG offers smaller sample size and higher heatingcooling-rates. Both types use the same measuring principle. Viscosity is determined as a function of time and temperature by measuring the torque brought up by the slurry rotating with the bowl against the stirrer. For both instruments, the same slurry concentration is used.
Variable speed
Computer controlled (USB port)
微型糊化粘度仪 MICRO VISCO-AMYLO-GRAPH
测量系统 Measuring System
冷却探测器 Cooling Probe
搅拌器 Stirrer
温度传感器 Temperature Sensor
A new rapid type of Viscograph and Amylograph
Offers a quick and easy test
Heating and cooling rates up to 10°C/min
Small samples
Temperature measurement in the sample, i.e. measuring the real sample temperature
新型 微型糊化粘度仪
MICRO VISCO-AMYLO-GRAPH
新型 微型糊化粘度仪 MICRO VISCO-AMYLO-GRAPH
一种新型的粘度仪和糊化仪
测定简单快速 加热和冷却速率达到
10°C/min
样品用量小 在样品中测定温度变化,
可以测得真实的样品温 度
速度可变 计算机控制 (USB接口)
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
两种类型仪器间的不同
Differences between the instruments:
微型糊化粘度仪有一个小 的测量钵和形状不同的搅拌 器
转动速度 （电子型粘度仪 为75转/分，微型糊化粘度 仪为250 转/分）
加热/冷却速率和温度曲线 图可以不同
Viscosity Measurement - 粘度测定
The instrument used most frequently for such viscosity
measurements of starch is the Brabender Viscograph.
There are different types and names for this family of instruments: Viscograph, Viscograph-E, Visco-AmyloGraph. Latest child of this family is the Micro ViscoAmylo-Graph.
The tests are done with a completely controlled temperature cycle of heatingholding-cooling and under பைடு நூலகம்ixed shear conditions. This ensures highly reproducible gelatinization and pasting profiles.
最常用的测定淀粉粘度的仪器是布拉本德糊化仪。
在糊化仪家族中，包括以下不同的仪器类型：糊化仪、电子 型糊化仪、微型糊化仪 最新型的糊化仪是微型糊化粘度仪。
粘度仪 VISCOGRAPH
The Viscograph is a rotational viscometer optimized for viscosity measurement on starch slurries.
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
然而，两种仪器的测试结果是可比的而且有很好的相关性。测 试钵和搅拌器系统的尺寸和形状的不同在微型糊化粘度仪中由 一个更加敏感的测量范围所补偿。
Nevertheless, the results of both instruments are comparable and correlate very well. The difference in size and shape of the bowl-stirrer system is compensated for by a more sensitive measuring range in the MVAG.
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
电子型粘度仪是标准仪器，微型糊化粘度仪是提 供小样品量测试及具有快速加热和冷却速率。两种类型 的仪器使用相同的测试原理。粘度的测试是浆液通过钵 和搅拌器的相对运动测定扭矩的同时将时间和温度记录 下来。对于两种类型的仪器，使用相同的浆液浓度。
The MVAG has a smaller bowl and a different stirrer shape
Rotational speed (Viscograph-E 75 rpm, MVAG 250 rpm)
Heating/cooling rates and temperature profiles can differ
Evaluation and documentation by new Windows 98, 2000, and XP software
Variable speed 5 - 300 rpm
Selectable measuring ranges
Diagram scaling adapts automatically to the viscosity measured
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
微型糊化粘度仪是被校准的，这使得这种类型的仪器评估 结果用7.5度/分的加热/冷却速率和用1.5度/分的加热/冷却速率 是一样的。（如最大糊化度，冷却开始时的粘度，冷却后的粘 度）
The MVAG is calibrated so that the typical evaluation results with a heating cooling/rate of 7.5°C/min (gelatinization maximum, viscosity at the beginning of cooling, viscosity after cooling) are the same as in a Viscograph test with a heating/cooling rate of 1.5°C/min
淀粉被广泛应用于食品和非食品用途，对其淀粉特性 的要求差异很大。
Starch Quality Measurement 淀粉品质测定
Therefore, the measurement of starch properties (type, quality) is important for the original material (different native starches) as well as for the products (different modified starches, products containing starch).
于是，测定淀粉特性（类型、品质）对于原料（不同的原 淀粉）选择及产品（不同的变性淀粉，含淀粉的产品）控 制非常重要。
Viscosity Measurement - 粘度测定
The rheological behavior of starch during heating and cooling shows nearly all properties of a starch:
Starch conference Harbin 2005
Starch testing with the new Viscograph generation
Wolfgang Sietz, Duisburg, Germany
Starch Quality Measurement 淀粉品质测定
Starch is used for a wide range of food and non-food applications. For the different tasks, quite different properties with sometimes narrow limits are needed.
Swelling behavior
Gelatinization
Viscosity at different
temperatures
Gel forming
Retrogradation
Temperature and shear stability
淀粉在加热和冷却过程中 流变学行为几乎可以反应 所有的淀粉特性： 溶涨行为 糊化 凝胶化 不同温度的粘度 胶凝化 回生 耐热性和抗剪切能力
用电子型粘度仪和微型糊化粘度仪测量玉米淀粉
Corn starch measured with VISCOGRAPH-E + MVAG
MVAG, 7.5 °C/min
Viscograph-E, 1.5 °C/min
电子型粘度仪 + 微型糊化粘度仪
VISCOGRAPH-E + MVAG
对于其他类型的淀粉（原淀粉或变性淀粉），结果也许稍 有不同。然而，用一个相应的测量范围，对于不同淀粉组，好 的相关性的结果也可以达到。在下面的例子中显示出不同类型 的淀粉。这也显示出多短的一个试验能够用微型糊化粘度仪和 电子型粘度仪的比较。
For other types of starch (native or modified), the results may differ slightly. However, with an adaptation of the measuring range, a good correlation of the results can be reached for different groups of starch. This is shown in the following by some examples of different starch types. This also demonstrates how short a test can be with the MVAG compared to the Viscograph E.
粘度测定用粘度与加热时间 或温度来表示。
糊化仪及粘度仪的测定原理
Measuring Principle of AMYLOGRAPH and VISCOGRAPH
样品钵 Bowl 搅拌Stirrer
Old Viscograph models
新型号: 电子型粘度仪
New Models: VISCOGRAPH-E + MICRO VISCO-AMYLO-GRAPH