Perten Instruments Method Description
RVA Method 16.04
Kilned Malt Method
Scope
Predict quality potential of a finished malt.
Rapid Visco Analyser
The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with ramped
temperature and variable shear profiles optimized for testing viscous properties.
The instrument includes international standard methods as well as full flexibility
for customer tailor-made profiles. Combining speed, precision, flexibility and
automation, the RVA is a unique tool for product development, quality and
process control and quality assurance.
Description
This application describes the use of an RVA to rapidly estimate the quality potential of a finished malt.
For a given cultivar, malts of known milling potential are tested and the results used to derive linear
correlations between viscogram data (loge peak area, loge time to peak) and malting quality measurements.
Malts of the same cultivar but of unknown potential are then tested under the same conditions, and the
measurements from the viscogram compared to those of the known samples to indicate the malting
potential.
Close relationships between the time to peak, peak area and final viscosity of the malt viscogram and the
Coarse Concentrated Hot Water Extract (CCHWE), Fine Hot Water Extract (FHWE) and Cold Water
Extract (CWE) have been demonstrated. Some relationships have been demonstrated under both
autolytic and enzyme-inhibited conditions.
The method is first used to establish the malting potential calibration for the variety of interest. To do this,
a number of malts varying in known malting potential for the selected variety are tested. From the
viscograms, the peak viscosity, time to peak, breakdown, peak area, holding strength and final viscosity
are measured. These parameters are fitted as dependent variables against conventional measures of malting
quality using standard regression techniques. The loge transformation may be used as appropriate. The
most highly correlated viscogram parameters may subsequently be measured in malts of unknown
potential for the same variety, using the regression equation to predict the potential malting quality of the
sample. Good correlations using loge time to peak and loge peak area have been demonstrated.
Method
Fifteen-minute pasting profile.
Sample Preparation:
7.00 g ground grain at 14% moisture and 21.0 ml distilled water.
Profile
Time Type Value
[Link] Temp 50C
[Link] Speed 960 rpm
[Link] Speed 160 rpm
[Link] Temp 50C
[Link] Temp 90C
[Link] Temp 90C
[Link] Temp 50C
[Link] End
Idle Temperature: 50 1C
Time Between Readings: 4 s
Measure
PTi: Time to peak (min)
Calculate Loge(PTi)
The Loge(PTi) is the RVA Malt Potential Index. Peak viscosity, breakdown, peak area, holding strength
and final viscosity may also be recorded. The test should be commenced within 30 sec of adding the
sample to the water.
Usually autolytic conditions are used in the test to indicate amylase activity. However, good correlations
have also been obtained under enzyme-inhibited conditions to indicate residual starch, using 100 mol
AgNO3 per gram of barley.
Considerable additional information can be gained by analyzing the sample post-viscography for soluble
components. At the conclusion of a test, each slurry can be diluted to a standard grist to liquid ratio, then
clarified by filtration or centrifugation. Measurement of total soluble solids, soluble protein, -glucan or
other components of interest can be carried out on the "extract".
