Laboratory of Assessment of Grain and Oil Materials Quality
Equipment
- Qualitative and quantitative analysis of complex mixtures.
- Identification of separated compounds based on the retention times.
- Determination of concentration levels of various chemical compounds in samples.
- Determination of composition of complex mixtures.
- Analysis of natural products and extracts.
- Measurements of molecules dynamics in solutions, micellar systems, etc. (anisotropic measurements).
- Recording of emission and excitation spectra (fluorescent molecules, nanoparticles, etc.).
- Detection and determination of all fluorescent substances.
- Detection of trace components in food products (amino acids, vitamins, proteins, toxins), detection and determination of traces of enzymes, coenzymes, lipids, proteins, chlorophyll.
- Analysis of elements contents in food, water and soils.
- Quick and simultaneous analysis of multiple prime and trace elements.
- Determination of high excitation potential elements (e.g. W, Cl, Br, I, S, U)
- Examination of elements composition of organic and inorganic samples.
- Examination of elements composition, detection of pollution with heavy metals.
- Recording of light absorption and transmittance spectra in relation to the light wavelength.
- Qualitative and quantitative analysis of compounds based on recorded absorption spectra.
- Analysis of compounds absorbing visible light and UV.
- Determination of organic substances (e.g. aromatic hydrocarbons, aldehydes, ketones, amines) and inorganic substances (i.e. rare earth elements, ozone, SO2) which exhibit absorption in the UV range; determination of visible light radiation absorbing compounds, including dyes and colour metal salts (e.g. KMnO4, CuSO4).
- Analysis of environmental pollution.
- Analysis of pollution of waters and soils, e.g. with aliphatic or aromatic hydrocarbons.
- Examination of biological materials.
- Qualitative analysis of organic compounds, testing of time-dependent variations in concentration.
- Determination of physical and chemical properties (structure of compounds), analysis of chemical functional groups.
- Testing of food, fodder, soils; environmental monitoring.
- Extraction of compounds soluble in food products.
- Analysis of substances soluble in food products, fodder and water.
- Determination of residues of pesticides, antibiotics, contaminants, etc.
- Preparation of samples for further studies.
- Mineralization of organic compounds in fodder, plants, soils and water.
- Extraction of dry mass from plant biomasses.
- Determination of the dry mass content in samples and their preparation for further research.
- Apparatus for generation of X-ray images of biological material with the digital camera.
- Imaging of biological material defects, e.g. transverse fractures of the grain endosperm, infestation level of insect pests.
- Can be used to create a system for detection of internal damage of cultivated fruits and plant sprouts, caused by insect pests.
- Measurement of mass (12-80 mg), conventional diameter, humidity (9-19%) and hardness of wheat grain.
- Examination of the processing hardness of wheat, triticale and barley grain of different varieties.
- Determination of rheological properties of dough during controlled stretching.
- Measurement of the dough energy, stretchability and stretching resistance in accordance with international standards: ICC 114/1, AACC 54-10 and ISO 5530-2.
- Assessment of usability of flours and doughs.
- Determination of rheological properties of wheat doughs in the kneading process.
- Measurement of functional properties of flours and doughs in accordance with ICC 115/1, AACC 54-21 and ISO 5530-1.
- Assessment of usability of flours and doughs.
- Measurement of water absorption of flours, dough rise times, dough consistency and its softening.
- Assessment of baking properties of flours.
- Control of the influence of processing additives (e.g. proteolytic enzymes, emulsifiers, pro-health additives) on the quality of dough.
- Examination of the influence of processing (e.g. kneading time and intensity, seasoning time) on rheological properties of doughs.
- Leaching of gluten from whole-grain grinding mill feeds and flours.
- Determination of wet gluten quality according to ICC 155.
- Determination of wet gluten quantity and gluten index.
- Impact of heat treatment on gluten expansion capability.
- Impact of wetting and drying of grain on gluten quality and quantity.
- Effect of grain grinding effectiveness on gluten quality.
- Determination of the activity of α-amylase in grain using Hagberg-Perten method, in accordance with ICC 107, AACC 56-81B and ISO 3093.
Measurement of the falling number. - Examples of use:
- Impact of weather conditions before harvest on wheat grain quality.
- Wetting effects on grain amylolytic activity. - Measurement configurations: plate-plate, plate-cone.
Directly measured values: normal stress, shearing stress, oscillation frequency and angular deformation.
Determination of dynamic storage and loss moduli, phase shift angles and viscosity. - Examples of use:
- Effects of pro-health additives on rheological properties of doughs.
- Effects of chemical composition (e.g. gluten proteins fractions) on rheological properties of doughs. - Determination of protein quality in flours.
- Measurement of sedimentation ratio.
ACQUITY UPLC SYSTEM liquid chromatograph
Examples of use:
FLUOROMAX-4P spectrofluorometer
Examples of use:
ICP OES - iCAP 6500Duo spectrometer
Examples of use:
Cary 300/Biomelt spectrophotometer
Examples of use:
Nicolet 6700 FT-IR spectrometer
Examples of use:
ASE 350 fast sample extractor
Examples of use:
Speed Four mineraliser
HG63 dry mass determination set
Laboratory X-ray system for the determination of plant material structures
SKCS 4100 equipment for determination of physical properties of grain
Extensograph E
Farinograph E
Examples of use:
Glucomatic 2200 gluten quality and quantity determination system
Examples of use:
Falling Number 1800 α-amylase determination apparatus
Stress-Tech rotation-oscillation rheometer
Zeleny test machine with software
