The Rapid Visco-Analyser (RVA) and the Micro Visco-Amylograph (MVA) were compared in measuring the viscosity properties of rice flours. A total of 72 rice samples were procured from three cultivars harvested at two locations and three moisture contents and separated into thin, medium, and thick kernel-thickness fractions. A fast and a slow heating rate was used in the procedure for both instruments. Cultivar, kernel thickness, and harvest location affected rice viscosity. The RVA viscosity profiles using a fast heating rate were best correlated with those of the MVA using a slow heating rate. The RVA slow heating rate resulted in lower final viscosities than those using the MVA because of the spindle structure of the RVA. For both the RVA and the MVA, greater rice flour peak viscosities and less trough and final viscosities were obtained with a slow rather than a fast heating rate
Mathis, Nettie; Wang, Linfeng; and Siebenmorgen, Terry J.
"A comparison of recently introduced instruments for measuring rice flour viscosity,"
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences. University of Arkansas System Division of Agriculture. 5:35-42.
Available at: https://scholarworks.uark.edu/discoverymag/vol5/iss1/10