EVALUATION OF POTATO GRANULE REHYDRATION CHARACTERISTICS USING THE BRABENDER VISCOGRAPH (VARIABLE SPEED)(COLD METHOD) I Apparatus 1. Brabender Viscograph, A. Set at 75r B Fitted with a 2000cm per g sensitivity cartridge. 500ml graduated cylinder 3. Balance capable of weighing + Olgram Il Calibration and Checkout Procedures 1. Once per day the d the bowl should be checked with a gauge. A Insert gauge into bowl. The pins should be so aligned as to go through the holes in the gauge. Note: Mis-alignment is noted by a clicking sound B. The pins on the stirrer should also be aligned with the gauge 2. If the sensitivity is changed, zero the instrument as follows Place 500ml cold distilled water into bowl B. Turn on the machine as noted in 111.1 and 111.7 C. Loosen sensitivity cartridge lock nuts and turn the head until the pen reads zero without using any added weights D. Tighten lock nuts while holding the sensitivity cartridge so that the Pen Is on zero. E. Run for approximately 5min to ensure the pen is on zero III Procedure 1. Turn water and power on 2. Set thermoregulator transport in centre position. ( Leave in this position 3. Put the toggle switch under coding heading into the (Fast Uncontrolled) position 4. Check to make sure pen is working and set at zero 5. Place the cleaned mixing bowl into position and add 400ml of distilled water at4°C. 6. Add 100g of potato granules and stir vigorously to wet all granules 7. Within 30sec lower stirrer and lock pin in place. Then press red button to start 8. Timer should be set for 10min 9. Lower cooling probe 10. The answer is reported by taking the chart reading after 10minEVALUATION OF POTATO GRANULE REHYDRATION CHARACTERISTICS USING THE BRABENDER VISCOGRAPH (VARIABLE SPEED) (COLD METHOD) I Apparatus 1. Brabender Viscograph, A. Set at 75rpm B. Fitted with a 2000cm per g sensitivity cartridge. 2. 500ml graduated cylinder. 3. Balance capable of weighing f 0.lgram. I1 Calibration and Checkout Procedures 1. Once per day the stirrer and the bowl should be checked with a gauge. A. Insert gauge into bowl. The pins should be so aligned as to go through the holes in the gauge. Note: Mis-alignment is noted by a clicking sound. B. The pins on the stirrer should also be aligned with the gauge. 2. If the sensitivity is changed, zero the instrument as follows: A. Place 500ml cold distilled water into bowl. B. Turn on the machine as noted in 111.1 and 111.7. C. Loosen sensitivity cartridge lock nuts and turn the head until the pen reads zero without using any added weights. D. Tighten lock nuts while holding the sensitivity cartridge so that the pen is on zero. E. Run for approximately 5min to ensure the pen is on zero. 111 Procedure 1. Turn water and power on. 2. Set thermoregulator transport in centre position. (Leave in this position). 3. Put the toggle switch under coding heading into the (Fast Uncontrolled) position. 4. Check to make sure pen is working and set at zero. 5. Place the cleaned mixing bowl into position and add 400ml of distilled water at 4°C. 6. Add lOOg of potato granules and stir vigorously to wet all granules. 7. Within 30sec lower stirrer and lock pin in place. Then press red button to start. 8. Timer should be set for 10min. 9. Lower cooling probe. 10. The answer is reported by taking the chart reading after l0min. 24 I