Professional Documents
Culture Documents
N MAY 2012
31
Use of Mixolab in Predicting Rice Quality Xie, LH Chen, N Tang, SQ Luo, J Jiao, GA Hu, PS. (2011) - Cereal Chemistry, 88, 333-337. Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions Sedej, I Sakac, M Mandic, A Misan, A Tumbas, V Hadnadev, M. (2011) - Journal Of Cereal Science, 54, 347-353. Rheological properties of rice-soybean protein composite ours assessed by mixolab and ultrasound. Rosell, CM, Marco, C., Garcia-Alvarez, J Salazar, J (2011) - Journal Of Food Process Engineering. 34, 1838-1859. Rheology of commercial chestnut our doughs incorporated with gelling agents. Moreira, F. Chenlo, M.D. Torres. Food Hydrocolloids, 25, 1361-1371.
PUBLICATIONS
CHOPIN TECHNOLOGIES moisture meters: closer and closer to the reference value
To ensure measurements corresponding to successive harvests, CHOPIN Technologies has been using for several years a system to monitor the moisture meters accuracy. Every year, more than 400 samples of 9 different types of grains (common wheat, durum wheat, barley, rapeseed, rye, sunower, corn, soybean, sorghum) are collected from storage organizations in all the major French agricultural regions and analyzed by CHOPIN Technologies, as per the reference method (EM10 oven as per ISO 712). The samples are also run on standard moisture meters to monitor their consistency in results against the reference value.
All these data are used to accurately dene any adjustments potentially required to be incorporated on systems in the eld to ensure the accuracy of the results on the entire installed base (see graphs). These adjustments are subsequently applied by members of the CHOPIN Technologies-approved service network during annual system inspection. In France, the results from this monitoring are ofcially published by the organization responsible for the legal traceability of moisture meters: LNE (French National Metrology and Testing Laboratory). For users, this represents a guarantee of quality and reliability.
The CT Center is a training center specially designed for users of CHOPIN Technologies instruments. Opened in 2011, the center has already trained more than 60 persons in 6 sessions given in English, Spanish and French, devoted to the Mixolab, Alveograph and CD1 mill. First review: Including all the aspects of analytical testing (methodology, maintenance, handling, standardization, applications, etc.), the training offers participants everything they need to maximize the use of their CHOPIN Technologies instruments. The conference room presentations, laboratory procedures and maintenance workshop brought a lot of exchanges between the participants and the experts.
Mhlenchemie equips its central laboratory with the latest generation of CHOPIN Technologies systems.
The German rm, which is specialized in our enhancers and correctors, describes itself as an enzyme designer and has continuously made sure that its laboratories remain at the cutting edge of technology. In this context, a joint project was set up with CHOPIN Technologies in early 2011. As part of this program, which also includes application developments, the German laboratory in the Stern Wywiol (the owner of Mhlenchemie) technology center located in Ahrensburg near Hamburg was recently equipped with the latest generation of CHOPIN Technologies systems. Currently in the process of expanding, this technology center, made up of various application laboratories, will shortly cover up to 3000 m for an investment of over 5 million.
Close cooperation with world-wide experts in grain, our and dough analysis, such as CHOPIN Technologies, allows Mhlenchemie to be at the cutting edge of innovation in its core business points out Lennart Kutschinski, the companys Managing Director.
CHOPIN Tribune - N31 - www.chopin.fr 3
Chopin CD1 mill Not only for wheat. For quinoa too!
Quinoa, a pseudocereal originating in the Andes, has seen a new interest since the early 2000s. Its nutritional qualities (rich in essential amino acids, Mg, Fe, and Cu) are the key to this success in developed countries where it is classied as a healthy product. However, the husk of quinoa grains is rich in saponin (surfactant compound) which should preferably be removed before consumption. Using a simple 4-step protocol (conditioning, milling, reduction 1 and 2), the CD1 mill can be used for milling quinoa with an extraction rate of more than 70%. This method does not require any modication of the standard CD1 mill.
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