燕麦及其多种用途的质量控制解决方案

燕麦是食品生产中的重要谷物,是维生素、矿物质、纤维和其他营养特性的有益来源,也是烘焙食品和食品的无麸质替代品。无论您在燕麦生产或加工中扮演什么角色,KPM 都能提供一系列分析解决方案,确保流程几乎每一步的质量。

水分和成分分析

水分和成分分析

用于食品生产或饲养牲畜的燕麦片的等级来自于 美国农业部 以及基于某些可衡量的质量参数的其他实体。借助近红外光谱(NIR)技术,可以快速轻松地测量这些参数中的大多数参数,只需极少的样品制备。

Parameter Why It's Analyzed When It's Measured
Moisture Excessive moisture can lead to sticky product, which may also be more susceptible to spoilage. Excessive moisture can lead to sticky product, which may also be more susceptible to spoilage.  Incoming ingredients
After: grinding/cutting/milling/flaking/rolling
Protein Oats have an inherently higher protein content than most cereal grains, making them a great source of protein for plant-based diets.Oats have an inherently higher protein content than most cereal grains, making them a great source of protein for plant-based diets. After: grinding/cutting/milling/flaking/rolling
Fiber Oats are also high in fiber compared to other grains, which makes them a great heart-healthy ingredient. Oats are also high in fiber compared to other grains, which makes them a great heart-healthy ingredient.  After: grinding/cutting/milling/flaking/rolling
Test Weight Test weight is a volumetric measurement that is a common quality indicator for oat grading processes.Test weight is a volumetric measurement that is a common quality indicator for oat grading processes. Incoming ingredient
After: grinding/cutting/milling/flaking/rolling
未找到任何物品。
燕麦
功能和流变学分析

功能和流变学分析

燕麦粉是一种流行的无麸质食品,用于各种烘焙食品,例如面包、松饼、格兰诺拉麦片棒、饼干等。

Product Parameters Measured When It's Measured
Oat Flour Starch Damage
Water Absorption
Incoming Ingredients
Dough Quality of damaged starch
Viscosity
Elasticity
Extensibility
Consistency
At-Line
Lab
Product Parameters Measured When It's Measured
Cookies/Biscuits Water absorption of flours
Quantity and quality of proteins
Damaged starch and dough stickiness
Dough consistency, extensibility, and elasticity
Cracks and blisters
Mixing
Rolling
Cutting
Lab
Crackers Water absorption of flours
Quantity and quality of proteins
Damaged starch and dough stickiness
Dough consistency, extensibility, and elasticity
Cracks and blistersWater absorption of flours
Mixing
Rolling
Cutting
Lab
Granola Bars Water absorption of flours
Quantity and quality of proteins
Consistency and viscosity of the dough
Damage and gelatinization of the starch
Structure and texture
Color
Mixing
Injection
Lab

产品类型

缺陷检测能力

KPM 产品

视觉产品

未找到任何物品。
知识中心

额外阅读

未找到任何物品。
未找到任何物品。

土壤养分分析

与其他谷物作物相比,燕麦植物在排水良好的土壤中生长得最好,对更凉爽、更潮湿的生长气候更具耐受性。但是,燕麦确实需要更多可用的植物营养素。管理重要的土壤质量参数对于成功收获至关重要,但不能以在肥料上花费过多为代价。KPM 的土壤分析技术可以快速轻松地测量土壤中的重要参数。

检测到的分析物

Parameter Why It's Analyzed
Nitrogen-Based Nutrients (Ammonia, Urea, TKN, Nitrate, Nitrite) Nitrogen is an important nutrient for all small grain crop types, is especially absorbed by oats in large quantities throughout the growing season. However, too much Nitrogen in the soil can be harmful to the groundwater. Urea and TKN content also have a role in animal feed quality.
Phosphorus-Based Nutrients (TP, o-Phosphate, Phosphate) Phosphorus is applied to the soil via fertilizer throughout the growing season but is especially important during the early season to help develop strong roots. 
Potassium Potassium may need to be added via fertilizer at different stages of the growing season.
Other Compounds in Crop Production Boron, copper, iron, manganese, zinc, and other minerals all have a role in oat crop production.
KPM 产品

KPM 土壤提取物测试解决方案

知识中心

额外阅读

未找到任何物品。